Red Rice is a cereal with 215 known flavor compounds. Red Rice appears in 23 recipes, most commonly in japanese cuisine. Red Rice 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), Red Rice's inventory contains 37. Most of the other 178 compounds are below detection threshold.
+ 25 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 Red Rice's 215 known compounds break down by aroma category. Percentages are of compounds with a known label.
6 of 215 are distinctive to red rice — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in red rice — 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 red rice. 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.
Red Rice 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 Red Rice side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The brewing of Traditional Hakka Huangjiu (THHJ) is usually divided into saccharification and post-fermentation. Microbial succession during saccharification is the major factor in... Read abstract →
Hongqujiu, one of the three principal varieties of yellow wine, is a traditional fermented beverage originating from China that employs <i>Hongqu</i> as the fermentation agent. In... Read abstract →
In recent years, the consumers' demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were... Read abstract →
The utilization of alternative cereals for brewing beer has garnered significant interest in contemporary times. The utilization of alternative cereals as adjuncts has great potent... Read abstract →
Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of r... Read abstract →