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legume green & herbal fruity Vegan Gluten-free Dairy-free Nut-free Kosher Halal

Millet

Millet is a legume with 240 known flavor compounds. The most distinctive molecule is ethyl benzeneacetate. It pairs most strongly with sorghum, sharing 222 flavor compounds. Millet appears in 190 recipes, most commonly in tofu cuisine.

group of small-seeded grasses
Wikidata Q259438 (CC0)
Millet — ingredient reference image
240
Flavor Compounds
8
Top Pairings of 856 scored

Flavor Science

Flavor Profile Breakdown

240 compounds

How Millet's 240 known compounds break down by aroma category. Percentages are of compounds with a known label.

sour 42 · 17.5%
other 38 · 15.8%
floral 26 · 10.8%
fruity 23 · 9.6%
green 22 · 9.2%
roasted 17 · 7.1%
herbal 13 · 5.4%
spicy 10 · 4.2%
woody 7 · 2.9%
sulfurous 7 · 2.9%

Most Used In

Tofu (1) History Of Alcoholic Beverages (1) Coconut (1) British (1) Slavic (1)

Flavor Compounds

16 of 240 are distinctive to millet — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in millet — 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.

Molecules volatile enough to reach the nose.
nonanoic acid sotolon 2-methylnaphthalene 2-ethyl-3,5-dimethylpyrazine 2-nonenal linoleic acid biphenyl 2,4-decadienal acetal naphthalene 1-methylnaphthalene phenylethyl alcohol ethyl lactate syringic acid acetic acid 2-pentylfuran nonanal isovaleric acid palmitic acid 3-(methylthio)propanal 2-methyl-1-butanol methanethiol coumarin 3-methylbutanal 2-methylbutyraldehyde isobutyraldehyde phenethyl acetate eugenol 1-penten-3-one neral +114 more catechin vitexin procyanidin b2 nervonic acid lutein isorhamnetin isoliquiritigenin thiamine hydrochloride taxifolin daidzein squalene genistein quercetin luteolin myricetin phloretin zeaxanthin aconitic acid stigmasterol naringenin inosine guanosine apigenin adenosine l-isoleucine kaempferol pantothenic acid folic acid l-leucine cholesterol beta-phenylethanol caffeine α-tocopherol retinol calcium lactate hypoxanthine creatine chlorophyll b choline daidzin chlorophyll a l-methionine theobromine nicotinic acid d-lactic acid creatinine d-glucose 5-p-coumaroylquinic acid hydantoin 1,3,5-trimethoxybenzene umbelliferone neoglucobrassicin glucobrassicin (-)-matairesinol β-cryptoxanthin n,n-dimethylaniline gondoic acid phosphoric acid dopamine alpha-l-sorbopyranose

Most Abundant Molecules

1 of 240 quantified

Ranked by median concentration across published studies. Only 1 of Millet's 240 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.

1 nonanoic acid 3.2 mg/kg

Best Pairings for Millet

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.

Molecular Neighborhood

Millet 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.

Molecular neighborhood diagram of millet — top 10 ingredients ranked by shared volatile compounds
1
Sorghum cereal
222 shared compounds
88%
2
Quinoa cereal
213 shared compounds
95%
3
Amaranth herb
214 shared compounds
90%
4
Flaxseed seed
221 shared compounds
77%
5
Chia herb
205 shared compounds
83%
6
Teff herb
214 shared compounds
78%
7
Wheat cereal
228 shared compounds
68%
8
Sunflower flower
223 shared compounds
72%

Compare Millet side-by-side

Millet vs Sorghum Millet vs Quinoa Millet vs Amaranth Millet vs Flaxseed Millet vs Chia Millet vs Teff

Recipes with Millet

View all →

Kazyzhent

millet sugar
2 ingr. · 3 steps View →

Kutia

millet wheat
2 ingr. View →

Burukutu

sorghum millet
2 ingr. View →
Kurgak Maisok

Kurgak Maisok

millet butter
2 ingr. · 4 steps View →
Injera

Injera

flour water honey +1
4 ingr. View →
Research basis

Millet is supported by 1,291 peer-reviewed papers

Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Show all 1,291 papers →