Rose Wine is an alcoholic beverage with 132 known flavor compounds. The most distinctive molecule is 5-ethyl-3-hydroxy-4-methyl-2(5h)-furanone. It pairs most strongly with bartlett pear, sharing 24 flavor compounds. Rose Wine appears in 16 recipes.
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), Rose Wine's inventory contains 51. Most of the other 81 compounds are below detection threshold.
+ 39 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 Rose Wine's 132 known compounds break down by aroma category. Percentages are of compounds with a known label.
59 of 132 are distinctive to rose wine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in rose wine — 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.
Rose Wine 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 Rose Wine side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
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Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of <i>Tricholoma matsutake</i> sam... Read abstract →
Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This... Read abstract →