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Syrup

Syrup is an additive with 47 known flavor compounds. The most distinctive molecule is 2,6-dimethoxyphenol. It pairs most strongly with corn, sharing 43 flavor compounds. Syrup appears in 9,775 recipes, most commonly in indian cuisine.

thick, viscous liquid consisting primarily of a solution of sugar in water
Wikidata Q6584340 (CC0)
Syrup — ingredient reference image
47
Flavor Compounds
8
Top Pairings of 856 scored

Flavor Science

Flavor Profile Breakdown

47 compounds

How Syrup's 47 known compounds break down by aroma category. Percentages are of compounds with a known label.

other 18 · 38.3%
sour 15 · 31.9%
sulfurous 3 · 6.4%
floral 3 · 6.4%
spicy 1 · 2.1%
caramel 1 · 2.1%
herbal 1 · 2.1%
chemical 1 · 2.1%
fruity 1 · 2.1%
savory 1 · 2.1%

Most Used In

Indian (63) World (46) British (43) Creole (36) Turkish (17)

Flavor Compounds

3 of 47 are distinctive to syrup — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in syrup — 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.
2,6-dimethoxyphenol 5-hydroxymethylfurfural dimethyl trisulfide dimethyl disulfide oleic acid nonanoic acid pentadecanoic acid hexanoic acid heptanoic acid dodecanoic acid decanoic acid octanoic acid ethanol myristoleic acid arachidonic acid heptadecanoic acid (z,z)-9,12-octadecadienoic acid vaccenic acid nervonic acid thiamine hydrochloride l-isoleucine pantothenic acid folic acid l-leucine cholesterol maltose l-cystine sucrose l-threonine l-tyrosine l-histidine 5-hydroxymaltol caffeine retinol choline l-methionine theobromine nicotinic acid d-glucose biotin thiamine l-glutamic acid l-lysine l-aspartic acid l-proline l-alanine pyridoxine

Best Pairings for Syrup

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

Syrup 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 syrup — top 10 ingredients ranked by shared volatile compounds
1
Corn maize
43 shared compounds
44%
2
Vanilla spice
33 shared compounds
52%
3
Chocolate plant derivative
43 shared compounds
49%
4
Orange fruit
43 shared compounds
39%
5
Lemon fruit citrus
42 shared compounds
41%
6
Cream dairy
42 shared compounds
55%
7
Pineapple fruit
44 shared compounds
43%
8
Apricot fruit
42 shared compounds
44%

Compare Syrup side-by-side

Syrup vs Corn Syrup vs Vanilla Syrup vs Chocolate Syrup vs Orange Syrup vs Lemon Syrup vs Cream

Recipes with Syrup

View all →
Maple Whipped Cream

Maple Whipped Cream

cream maple syrup syrup
3 ingr. View →
Real Maple Butter

Real Maple Butter

maple syrup corn syrup
3 ingr. View →
Almond Milk

Almond Milk

almond syrup maple syrup +1
4 ingr. · 14 steps View →
★ Maple Cream

★ Maple Cream

water maple syrup cream +1
4 ingr. · 2 steps View →
Monaco

Monaco

beer syrup
2 ingr. View →
Caipirinha

Caipirinha

lime syrup
2 ingr. View →
Research basis

Syrup is supported by 291 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 291 papers →