Oil-Seed Camellia is a plant with 208 known flavor compounds. The most distinctive molecule is 3-methylbutyl propanoate. It pairs most strongly with mixed nuts, sharing 181 flavor compounds.
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), Oil-Seed Camellia's inventory contains 49. Most of the other 159 compounds are below detection threshold.
+ 37 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 Oil-Seed Camellia's 208 known compounds break down by aroma category. Percentages are of compounds with a known label.
23 of 208 are distinctive to oil-seed camellia — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in oil-seed camellia — 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.
Oil-Seed Camellia 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 Oil-Seed Camellia side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
To clarify the impact of oil extraction processes on the overall quality and flavor of Hainan camellia oil, the quality and flavor characteristics of oils extracted by pressing (NT... Read abstract →
Appropriate pretreatment before wet extraction is beneficial to destroy the structure of Camellia oleifera seeds and facilitate lipid release, which can improve the oil yield and q... Read abstract →
The processing techniques of camellia oil, containing freshly squeezed (FSCO), refined (DFCO), cold-pressed (OFCO), and hot-pressed (RFCO), significantly influence flavor compounds... Read abstract →
In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometr... Read abstract →
Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light i... Read abstract →
