Mastic Gum is an essential oil with 48 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with coconut, sharing 13 flavor compounds. Mastic Gum appears in 1 recipes, most commonly in turkish 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), Mastic Gum's inventory contains 14. Most of the other 34 compounds are below detection threshold.
+ 2 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 Mastic Gum's 48 known compounds break down by aroma category. Percentages are of compounds with a known label.
32 of 48 are distinctive to mastic gum — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in mastic gum — 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.
Mastic Gum 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 Mastic Gum side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma propertie... Read abstract →
<i>Pistacia terebinthus</i> L., commonly known as the turpentine tree, is a wild-growing species with a well-documented history of use in traditional medicine and ethnobotany. Vari... Read abstract →
<i>Pistacia lentiscus</i> L. (<i>P. lentiscus</i>) is an evergreen shrub (Anacardiaceae family) primarily found in the Mediterranean region. The plant has been thoroughly character... Read abstract →
Chios mastic gum (CMG) is a resin obtained from the <i>Pistacia lentiscus</i> var. <i>Chia</i> tree that grows in the Mediterranean. For millennia, it has been renowned for its med... Read abstract →
<h4>Introduction</h4>Gastrointestinal neuropathies are frequently found in diabetic patients.<h4>Aim</h4>The aim of this study was to find out the safety, adverse reactions, and lo... Read abstract →
