White Lupine is a plant with 213 known flavor compounds. White Lupine 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), White Lupine's inventory contains 35. Most of the other 178 compounds are below detection threshold.
+ 23 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 White Lupine's 213 known compounds break down by aroma category. Percentages are of compounds with a known label.
5 of 213 are distinctive to white lupine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in white lupine — 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 white lupine. 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.
White Lupine 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 White Lupine side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Bitter Lupinus albus genotypes, traditionally excluded from food use due to high alkaloid levels, are reassessed as underutilized sources of bioactive phytochemicals. This study co... Read abstract →
The aim of the study was to investigate the incorporation of white (WL) and yellow lupine (YL) seed meal as a replacement for rapeseed meal (RS) in the diets of finishing bulls wit... Read abstract →
Lupinus species are valuable for sustainable agriculture due to their high protein content, adaptability, and bioactive compounds. This study assessed the morphological, nutritiona... Read abstract →
Quinoa is an ancient Andean crop with a significant interest due to its nutritional and health benefits. This work provides a comprehensive metabolite profiling of five commerciall... Read abstract →
Enhancing the nutritional profile of baked goods while addressing sustainability challenges means finding different sources of functional, sensory and nutritional ingredients. The... Read abstract →