Taro is a root vegetable with 216 known flavor compounds. Taro appears in 57 recipes, most commonly in tamarind cuisine. Taro 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), Taro's inventory contains 38. Most of the other 178 compounds are below detection threshold.
+ 26 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 Taro's 216 known compounds break down by aroma category. Percentages are of compounds with a known label.
5 of 216 are distinctive to taro — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in taro — 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 taro. 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.
Taro 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 Taro side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study assesses the agrobiodiversity richness, traditional knowledge, and conservation status associated with four key crops-banana, taro, pumpkin, and mustard green-in Northwe... Read abstract →
Taro processing from chunks to puree faces glycemic index increase and aroma loss, but the strategy for bidirectional improvement is currently absent. In this work, through differe... Read abstract →
<h4>Key message</h4>We mapped and cloned gene Cmobadh controlling the 'taro-like' aroma in pumpkin, enabling MAS-driven breeding of 'taro-like' aroma cultivars through utilizing th... Read abstract →
This study investigated the microencapsulation process of natural taro essence and characterized its physicochemical properties. The effects of core-to-wall ratio, T-20/β-CD mass r... Read abstract →
Native to the west Java Region, Indonesia, ‘Cilembu’ sweet potatoes (Ipomea batatas L. var Rancing) is highly valued for its unique taste. However, the volatile compound profile of... Read abstract →