Horseradish is a spice with 252 known flavor compounds. The most distinctive molecule is 3-isopropyl-2-methoxypyrazine. It pairs most strongly with mustard, sharing 226 flavor compounds. Horseradish appears in 4,634 recipes, most commonly in world cuisine.
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), Horseradish's inventory contains 37. Most of the other 215 compounds are below detection threshold.
+ 25 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 Horseradish's 252 known compounds break down by aroma category. Percentages are of compounds with a known label.
33 of 252 are distinctive to horseradish — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in horseradish — 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 median concentration across published studies. Only 1 of Horseradish's 252 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Horseradish 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 Horseradish side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Cross-modal interactions have been investigated for different chemical irritants, but allyl isothiocyanate (AITC) remains largely unexplored. The objective of this study was to eva... Read abstract →
Gardenia black tea (GBT) is a prized Chinese scented tea, renowned for its pleasant aroma. However, the influence of repeated scenting rounds on its volatile profile remains poorly... Read abstract →
A systematic understanding of the overall flavor and taste characteristics across different white radish varieties is still lacking. This study selected six white radish varieties... Read abstract →
Plum (<i>Prunus salicina</i> Lindl.) is an important stone fruit crop in Sichuan that is increasingly in demand by consumers owing to its flavor and outstanding nutraceutical prope... Read abstract →
A novel approach for trace detection of fipronil with a molecularly imprinted electrochemiluminescence sensor (MIECLS) is proposed. The sensitivity is significantly improved via si... Read abstract →