Jicama is a root vegetable with 205 known flavor compounds. Jicama appears in 168 recipes, most commonly in dumpling cuisine. Jicama has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Jicama's inventory contains 36. Most of the other 169 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 Jicama's 205 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to jicama has been recorded. Every compound below appears in more than 10% of the foods in the graph — these are the vitamins, amino acids and common fatty acids nearly everything carries, not this ingredient’s aroma profile. Treat pairings involving it as unsupported until it is characterised.
Ordered by measured impact in jicama — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for jicama. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Jicama 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 Jicama side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Electrohydrodynamic atomization (EHDA) has significant advantages for microencapsulating compounds in various structures using biopolymers, where more research using pure starch is... Read abstract →
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modifica... Read abstract →
<h4>Objective</h4>This study investigated the application of Jicama starch (<i>Pachyrhizus erosus L.</i>) as a stabilizing agent to enhance the longevity and integrity of fermented... Read abstract →
Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping... Read abstract →
In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated... Read abstract →