Jute is a plant derivative with 205 known flavor compounds. Jute appears in 5 recipes, most commonly in indian cuisine. Jute 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), Jute'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 Jute's 205 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to jute 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 jute — 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 jute. 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.
Jute 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 Jute side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Landfill leachate is a significant environmental pollutant, particularly in developing regions where inadequate waste management exacerbates contamination risks. To the best of our... Read abstract →
Mosquito-borne diseases remain a major public health challenge, driving the need for affordable and scalable vector control tools. In this study, an excito-repellency system was us... Read abstract →
On-line high-performance liquid chromatography (HPLC) - gas chromatography (GC) analysis of 28 whole cocoa beans before and after transport in jute bags contaminated with mineral o... Read abstract →
Guang Chenpi (GCP), a geographically protected citrus peel aged ≥ 3 years, is renowned for its medicinal and culinary value. However, scientific guidelines for optimizing its stora... Read abstract →
Cocoa (Theobroma cacao L.) bean fermentation is a spontaneous process involving interactions between abiotic and biotic factors that contribute to the final flavours of chocolate.... Read abstract →
