Hyacinth is an essential oil with 15 known flavor compounds. The most distinctive molecule is benzyl acetate. It pairs most strongly with jasmine. Hyacinth appears in 3 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), Hyacinth's inventory contains 5. Most of the other 10 compounds are below detection 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 Hyacinth's 15 known compounds break down by aroma category. Percentages are of compounds with a known label.
5 of 15 are distinctive to hyacinth — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in hyacinth — 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.
Hyacinth 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 Hyacinth side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Cicada black tea is made from <i>Empoasca onukii</i>-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in vol... Read abstract →
So far, the occurrence of the flavor constituent 1-phenylethyl acetate in a natural source has not been unambiguously confirmed. The present work provides the detailed identificati... Read abstract →
Four monovarietal red wines from three wine regions in Romania were analysed (Cabernet Sauvignon, Fetească neagră and Pinot noir from two areas in Satu Mare and Fetească neagră and... Read abstract →
SCOPE: The esoteric anti-obesity effects of hyacinth bean (Dolichos lablab L) have largely remained unexplored. Herein, we investigated the anti-obesity mechanisms of hyacinth bean... Read abstract →
Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during... Read abstract →
