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Rose

Rose is a flower with 76 known flavor compounds. The most distinctive molecule is e-citral (geranial). It pairs most strongly with almond, sharing 24 flavor compounds. Rose appears in 4,757 recipes, most commonly in creole cuisine.

Scientific name: Rosa
genus of plants
Wikidata Q34687 (CC0)
Rose — ingredient reference image
76
Flavor Compounds
8
Top Pairings of 856 scored

Flavor Science

Flavor Profile Breakdown

76 compounds

How Rose's 76 known compounds break down by aroma category. Percentages are of compounds with a known label.

floral 19 · 25.0%
green 11 · 14.5%
fruity 11 · 14.5%
woody 11 · 14.5%
herbal 7 · 9.2%
spicy 5 · 6.6%
sour 2 · 2.6%
dairy 1 · 1.3%
sulfurous 1 · 1.3%
citrus 1 · 1.3%

Most Used In

Creole (68) Indian (61) World (29) Turkish (10) British (8)

Flavor Compounds

45 of 76 are distinctive to rose — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in rose — 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.
e-citral (geranial) d-citronellol phenyl ethyl acetate phenyl acetate 2,4-bis(1,1-dimethylethyl)phenol diethyl malate farnesene cadinene cis-rose oxide beta-damascenone beta-citronellol heneicosane nonadecane 2,3-butanediol hotrienol spathulenol ethyl octanoate perilla alcohol caryophyllene phenylethyl alcohol ethyl butyrate decanal citronellol nerol camphene 2-(4-methylphenyl)propan-2-ol dimethyl sulfide eucalyptol dodecanal alpha-pinene +25 more nonacosane eugenol methyl ether n-nonadecane n-heneicosane n-tricosane tetracosane 2-isopropyl-5-methyl-9-methylene-bicyclo[4.4.0]dec-1-ene 2-methylhexacosane 2-methyltricosane 4-(1,5-dimethyl-1,4-hexadienyl)-1-methyl-cyclohexene beta-phenethyl acetate z-citral (neral) 1-nonadecane 3,7-dimethyl-2,6-octadienoic acid beta-phenylethanol propyl hexanoate caryophyllene alpha-oxide 3,5-dimethoxytoluene rosefuran 1-nonadecene 1,3,5-trimethoxybenzene

Best Pairings for Rose

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

Rose 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 rose — top 10 ingredients ranked by shared volatile compounds
1
Almond nut
24 shared compounds
53%
2
Geranium essential oil
14 shared compounds
59%
3
Lavender flower
9 shared compounds
47%
4
Orange fruit
36 shared compounds
54%
5
Nutmeg spice
30 shared compounds
47%
6
Brandy beverage alcoholic
14 shared compounds
46%
7
Cinnamon spice
28 shared compounds
46%
8
Jasmine flower
8 shared compounds
49%

Compare Rose side-by-side

Rose vs Almond Rose vs Geranium Rose vs Lavender Rose vs Orange Rose vs Nutmeg Rose vs Brandy

Recipes with Rose

View all →

Reynolds' Works

rose
1 ingr. · 3 steps View →

Esquire Martini

vodka rose
2 ingr. · 1 steps View →

Window Gardens

plant rose
2 ingr. · 8 steps View →
Rose Syrup

Rose Syrup

rose water
2 ingr. · 2 steps View →
Falooda

Falooda

milk rose water
3 ingr. View →

Pill for Anaemia

rose
1 ingr. View →
Research basis

Rose is supported by 180 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 180 papers →