Longan is a plant with 220 known flavor compounds. The most distinctive molecule is 2-hexenoate. It pairs most strongly with jujube, sharing 207 flavor compounds. Longan appears in 1 recipes.
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), Longan's inventory contains 44. Most of the other 176 compounds are below detection threshold.
+ 32 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 Longan's 220 known compounds break down by aroma category. Percentages are of compounds with a known label.
12 of 220 are distinctive to longan — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in longan — 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.
Longan 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 Longan side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
In this study, the effects of different monochromatic (red, blue, and yellow light) and composite (red-blue and red-yellow) LED light withering on the aroma of black tea was invest... Read abstract →
Aroma is a crucial factor influencing the flavor quality and economic value of longan fruits. This study employed a mapping population consisting of 98 F<sub>1</sub> progeny of 'Sh... Read abstract →
Cheese whey, as a by product of cheese processing, contains high levels of protein and lactose, which can be utilized as a substitute medium for the growth of lactic acid bacteria... Read abstract →
In this work, the stability of antioxidant compounds in malting barley seeds before and after the production of the final products is reported. In this reflection, the findings rev... Read abstract →
The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds. In this study, we developed longan wine by incorporating its seeds du... Read abstract →
