Shallot is a vegetable with 224 known flavor compounds. The most distinctive molecule is dipropyl trisulfide. It pairs most strongly with parsley, sharing 205 flavor compounds. Shallot appears in 8,795 recipes, most commonly in world 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), Shallot's inventory contains 48. Most of the other 176 compounds are below detection threshold.
+ 36 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 Shallot's 224 known compounds break down by aroma category. Percentages are of compounds with a known label.
15 of 224 are distinctive to shallot — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in shallot — 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.
Shallot 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 Shallot side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The global challenges regarding increasing environmental pollution from plastic waste and food contamination have spurred the development of sustainable materials with antipathogen... Read abstract →
The fungal genus <i>Trichoderma</i> has demonstrated significant potential for agricultural applications, particularly as a plant growth promoter and biocontrol agent against vario... Read abstract →
Shallots (<i>Allium ascalonicum</i> L.) are widely used in culinary and medicinal applications due to their rich bioactive compounds and health benefits. This study examines the ef... Read abstract →
<i>Zanthoxylum armatum</i> DC. leaves, known for their numbing and fragrant flavor similar to the fruits, are frequently incinerated, causing environmental pollution and resource w... Read abstract →
This study aimed to evaluate the relationship between the nonvolatile compounds detected in fried shallots and their sensory characteristics. Six shallot varieties were used: Bima... Read abstract →
