Tobacco is a plant with 144 known flavor compounds. The most distinctive molecule is dihydrokiwifruit lactone. It pairs most strongly with cascarilla, sharing 6 flavor compounds. Tobacco appears in 48 recipes, most commonly in indian 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), Tobacco's inventory contains 34. Most of the other 110 compounds are below detection threshold.
+ 22 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 Tobacco's 144 known compounds break down by aroma category. Percentages are of compounds with a known label.
97 of 144 are distinctive to tobacco — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in tobacco — 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 median concentration across published studies. Only 1 of Tobacco's 144 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Tobacco 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 Tobacco side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Tobacco curing is decisive for final leaf quality, but conventional methods rely mainly on temperature and humidity regulation, resulting in flavor profiles that are overly depende... Read abstract →
The evaluation of tobacco aroma is a critical determinant of tobacco quality. However, traditional sensory evaluation methods are often hindered by subjectivity and inefficiency. W... Read abstract →
Large-scale production of tobacco generates significant amounts of waste, making the reuse and recycling of tobacco waste crucial for sustainability. However, the high diversity of... Read abstract →
A special place among vegetable oils was occupied by natural tobacco oil. Natural tobacco oil in folk medicine is used as an antiseptic and antibacterial agent. To determine the po... Read abstract →
The genus Nicotiana (Solanaceae) includes over 70 species, with a long history of traditional use; many of them are nowadays used in bioengineering, biosynthesis, molecular biology... Read abstract →