Kohlrabi is a brassica with 289 known flavor compounds. The most distinctive molecule is methyl 2-methyl-3-furyl disulfide. It pairs most strongly with carrot, sharing 228 flavor compounds. Kohlrabi appears in 78 recipes, most commonly in chickpea 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), Kohlrabi's inventory contains 48. Most of the other 241 compounds are below detection threshold.
+ 36 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 Kohlrabi's 289 known compounds break down by aroma category. Percentages are of compounds with a known label.
54 of 289 are distinctive to kohlrabi — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in kohlrabi — 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.
Kohlrabi 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 Kohlrabi side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Several breakdown products, including isothiocyanates (ITCs) are formed by hydrolysis of naturally occurring secondary metabolites in Brassica plants. These compounds are known to... Read abstract →
<i>Brassica oleracea</i> vegetables (e. g. cabbages) form bioactive isothiocyanates (ITCs) from glucosinolate (GLS) hydrolysis. However, enzymatic activity, acidic pH (below pH 5),... Read abstract →
Microgreens are gaining prominence as nutrient-dense foods with health-promoting activities while aligning with smart agriculture and functional food trends. They are rich in numer... Read abstract →
A nontarget Data Acquisition for Target Analysis (nDATA) workflow was developed to screen pesticides in fresh produce based on ultrahigh-performance liquid chromatography-high-reso... Read abstract →
In order to improve the quality and flavor of fermented sausages, the effects of mixtures of Saccharomyces cerevisiae Y-8 and Lactiplantibacillus plantarum Z43 in different proport... Read abstract →