Water Chestnut is a fruit with 211 known flavor compounds. Water Chestnut appears in 330 recipes, most commonly in chinese cuisine. Water Chestnut 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), Water Chestnut's inventory contains 36. Most of the other 175 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 Water Chestnut's 211 known compounds break down by aroma category. Percentages are of compounds with a known label.
7 of 211 are distinctive to water chestnut — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in water chestnut — 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 water chestnut. 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.
Water Chestnut 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study examines the effects of four different types of brewing water, including purified water (PW), natural water (NW), natural mineral water (NMW) and electrolysed water obta... Read abstract →
<title>Abstract</title> <p><italic>Trapa natans</italic> L., commonly known as water chestnut, is a small aquatic herb belonging to the family <italic>Trapaceae</italic>. Its frui... Read abstract →
The aquatic vegetable <i>Brasenia schreberi</i> Gmel. (Nymphaeales: Cabombaceae), widely cultivated in China, faces severe challenges from pest disturbances. With a field investiga... Read abstract →
In order to explore the influence of storage temperature and time on the quality of vacuum-packed water caltrop shell (WCS), this study investigated the changes in the quality of v... Read abstract →
The molecular weight of lignin extracted from lignocellulosic biomass is an important factor in determining its valorization in industrial processes. Herein, this work aims to expl... Read abstract →
