Watercress is a plant with 228 known flavor compounds. Watercress appears in 2,094 recipes, most commonly in creole cuisine. Watercress 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), Watercress's inventory contains 37. Most of the other 191 compounds are below detection threshold.
+ 25 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 Watercress's 228 known compounds break down by aroma category. Percentages are of compounds with a known label.
8 of 228 are distinctive to watercress — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in watercress — 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 watercress. 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.
Watercress 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 Watercress side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Tesis por compendio[ES] En las sociedades modernas ha aumentado la demanda de alimentos funcionales, así como la alimentación como una experiencia gastronómica. Surge así una oport... Read abstract →
Dietary fibre (DF) is a critical component of a healthy diet, yet its functional applications in foods are limited by low solubility, poor water- and oil-holding capacities, low fe... Read abstract →
Heroin abuse poses a significant public health and law enforcement challenge globally, with concerns in Pakistan due to the prevalence of illicit street heroin and limited data on... Read abstract →
The retinol isotope dilution (RID) test is the most sensitive method to assess vitamin A status by estimating total liver reserves, considered the reference standard. For gas chrom... Read abstract →
Despite the therapeutic properties of capsaicin for some diseases, it shows some side effects for human health. The goal of this study was to develop a precise and accurate analyti... Read abstract →
