Jasmine is a flower with 33 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with lavender, sharing 5 flavor compounds. Jasmine appears in 106 recipes.
Intensely floral jasmine-scented compounds. Green and citrusy nuances for freshness. Woody and spicy undertones.
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), Jasmine's inventory contains 11. Most of the other 22 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 Jasmine's 33 known compounds break down by aroma category. Percentages are of compounds with a known label.
19 of 33 are distinctive to jasmine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in jasmine — 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.
Jasmine 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 Jasmine side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Jasmine tea, a further processing tea made by scenting green, black, oolong, or other tea with jasmine flowers, is widely appreciated worldwide for its fragrant aroma, refreshing t... Read abstract →
Jasmine essential oil holds significant importance in fragrance and food industries due to its unique aroma and bioactivity. However, traditional extraction processes suffer from l... Read abstract →
Huangshan Maofeng (HSMF) is a famous baked green tea from the Anhui Province of China, known for its "clean and fresh" flavor. Zhejiang, another major tea-producing province, focus... Read abstract →
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusio... Read abstract →
To explore the dynamic changes in ‘Round leaf’ jasmine tea (RT) during the scenting process, targeted metabolomics and HS-SPME-GC–MS were used to identify the non-volatile and vola... Read abstract →