Ginseng is a root vegetable with 213 known flavor compounds. The most distinctive molecule is ginsinsene. It pairs most strongly with jujube, sharing 199 flavor compounds. Ginseng appears in 12 recipes.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Ginseng's inventory contains 36. Most of the other 177 compounds are below detection threshold.
+ 24 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Ginseng's 213 known compounds break down by aroma category. Percentages are of compounds with a known label.
16 of 213 are distinctive to ginseng — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in ginseng — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Ginseng and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Ginseng side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Long-term storage is beneficial to improving the quality of Ripe Pu-erh Tea (RPT). Using RPT with storage time of 0, 5, 10 and 15 years as materials, targeted (HPLC and GC-MS) and... Read abstract →
Aroma evolution during the traditional Nine Steaming and Nine Drying (NSND) process is essential to establish quality control and authentication of Polygonatum rhizome (PR) species... Read abstract →
The interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still,... Read abstract →
This study aimed to systematically characterize the volatile organic compound (VOC) profiles of safflower (<i>Carthamus tinctorius</i> L.) from eight major production regions, prov... Read abstract →
To explore the difference in metabolism and transcription between seeds experiencing space flight and ground seeds after morphological post ripening, this study utilized ginseng se... Read abstract →
