Triticale is a cereal with 210 known flavor compounds. Triticale appears in 1 recipes. Triticale 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), Triticale's inventory contains 36. Most of the other 174 compounds are below detection threshold.
+ 24 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 Triticale's 210 known compounds break down by aroma category. Percentages are of compounds with a known label.
3 of 210 are distinctive to triticale — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in triticale — 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 triticale. 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.
Triticale 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 Triticale side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>Intensive ruminant production systems rely heavily on corn silage (CS) as a primary forage source; however, its resource-intensive cultivation and environmental... Read abstract →
To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with... Read abstract →
This study involved 30 male pigs (DanBred × Duroc), which were divided into three groups of 10 animals each. Control group (C)-immunologically castrated boars with a slaughter weig... Read abstract →
Volatile organic compounds are important chemical signals involved in plant-insect interactions. In recent decades, volatiles have been used in many agricultural applications to he... Read abstract →
The lipid compositions of wheat, triticale, rye, and tritordeum straws were thoroughly analyzed using gas chromatography-mass spectrometry (GC-MS). The major lipophilic compounds i... Read abstract →
