Rice is a cereal with 431 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with onion, sharing 244 flavor compounds. Rice appears in 26,616 recipes, most commonly in indian 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), Rice's inventory contains 77. Most of the other 354 compounds are below detection threshold.
+ 65 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 Rice's 431 known compounds break down by aroma category. Percentages are of compounds with a known label.
155 of 431 are distinctive to rice — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in 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 median concentration across published studies. Only 58 of Rice's 431 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
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 Rice side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Agricultural waste streams represent an underutilized source of bioactive compounds with potential to enhance crop resilience under climate stress. We previously showed that volati... Read abstract →
BACKGROUND: Puffed rice (PR) was fortified with zinc by modifying the traditional preconditioning steps of PR preparation by limited water soaking in fortificant premix solution co... Read abstract →
This study aimed to discriminate between different varieties of rice from the Wuchang region using a combination of electronic nose (E-nose), headspace solid-phase microextraction-... Read abstract →
<h4>Background</h4>It is a common practice to process crude turmeric (CT) using different approaches; however, limited research is available on the comparison of volatile organic c... Read abstract →
Improving rice eating and cooking quality (ECQ) is one of the primary tasks in rice production to meet the rising demands of consumers. However, improving grain ECQ without comprom... Read abstract →
