Chard is a vegetable with 225 known flavor compounds. Chard appears in 428 recipes, most commonly in dal cuisine. Chard 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), Chard's inventory contains 37. Most of the other 188 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 Chard's 225 known compounds break down by aroma category. Percentages are of compounds with a known label.
4 of 225 are distinctive to chard — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in chard — 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 chard. 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.
Chard 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 Chard side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<title>Abstract</title> <p> Arial parts <italic/> extracts of <italic>Beta vulgaris subsp. Cicla</italic> (BV) <italic/> along with their novasomes coated with hyaluronate... Read abstract →
<i>Beta vulgaris</i> L. var. cicla is a leaf vegetable and has been used in many cuisines worldwide for a long time. The long history of Swiss chard cultivation has resulted in the... Read abstract →
Analyzing volatile compounds is crucial in understanding the distinctive flavor and aroma of cured meat products. By examining these compounds, we can gain insights into the sensor... Read abstract →
Frankfurters, a widely consumed cured meat product in the United States, provide an ideal model for assessing the effects of conventional and organic plant-based curing ingredients... Read abstract →
<b>Background</b>: The rapid development of refrigerated transportation technology for fresh vegetables has extended their shelf life. Some vegetables may appear undamaged on the s... Read abstract →