Pigeon Pea is a legume with 218 known flavor compounds. Pigeon Pea appears in 35 recipes, most commonly in lentil cuisine. Pigeon Pea has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Pigeon Pea's inventory contains 36. Most of the other 182 compounds are below detection threshold.
+ 24 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 Pigeon Pea's 218 known compounds break down by aroma category. Percentages are of compounds with a known label.
6 of 218 are distinctive to pigeon pea — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in pigeon pea — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for pigeon pea. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Pigeon Pea 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 Pigeon Pea side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>The legume pod borer Maruca vitrata severely damages pigeonpea (Cajanus cajan) production, yet genetic resistance remains poorly understood. Improving knowledge... Read abstract →
Extraction, a vital process in herbal medicine, is crucial for isolating beneficial components from plant materials while eliminating unwanted elements. The modern pharmaceutical a... Read abstract →
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and... Read abstract →
Pigeon pea (Cajanus cajan) contains around 60% globulin proteins, of which 7S globulin is the most abundant fraction. In this work, a purification protocol for pigeon pea 7S globul... Read abstract →
Cajanus scarabaeoides, a wild relative of Cajanus cajan, is renowned for its medicinal properties and rich bioactive compounds, particularly within its seeds, which are valuable fo... Read abstract →
