Welsh Onion is a vegetable with 231 known flavor compounds. The most distinctive molecule is 1,3-dithiane. It pairs most strongly with wakame, sharing 179 flavor compounds. Welsh Onion appears in 7 recipes, most commonly in cuisine niçoise 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), Welsh Onion's inventory contains 42. Most of the other 189 compounds are below detection threshold.
+ 30 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 Welsh Onion's 231 known compounds break down by aroma category. Percentages are of compounds with a known label.
27 of 231 are distinctive to welsh onion — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in welsh onion — 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.
Welsh Onion 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 Welsh Onion side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Cuticular waxes can form a hydrophobic barrier on aerial plant surfaces, which is essential for mediating plant-environment interactions by providing protection against both biotic... Read abstract →
<title>Abstract</title> <p> This study aimed to improve postharvest preservation strategies for Welsh onion ( <italic>Allium fistulosum</italic> L.) by optimizing disinfection... Read abstract →
Welsh onion cultivation in Taiwan faces a significant threat from a foliar disease complex caused by three major pathogens: <i>Stemphylium vesicarium, Colletotrichum spaethianum</i... Read abstract →
The residue levels of the fungicide, boscalid on Welsh onions after cooking via different methods, were investigated. After boscalid treatment, Welsh onions of varying sizes were c... Read abstract →
In eukaryotes, centromeres interact with the kinetochore for distribution of genetic information in cell division, yet their sequence and size are diverse among species. However, t... Read abstract →
