Lemon Grass is an essential oil with 245 known flavor compounds. The most distinctive molecule is isogeranial. It pairs most strongly with lime, sharing 219 flavor compounds. Lemon Grass appears in 692 recipes, most commonly in lemongrass 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), Lemon Grass's inventory contains 43. Most of the other 202 compounds are below detection threshold.
+ 31 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 Lemon Grass's 245 known compounds break down by aroma category. Percentages are of compounds with a known label.
31 of 245 are distinctive to lemon grass — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in lemon grass — 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.
Lemon Grass 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 Lemon Grass side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low... Read abstract →
Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under refrigeratio... Read abstract →
Using dill (Anethum graveolens L.) as a model herb, we reveal novel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory... Read abstract →
Sensory studies showed the volatile fraction of lemon grass and its main constituent, the odor-active citronellal, to significantly decrease the perceived bitterness of a black tea... Read abstract →
We developed an in vitro method to assess pet food ingredients safety. Canine bone marrow-derived mesenchymal stem cells (BMSC) were differentiated into enterocyte-like cells (ELC)... Read abstract →