White Wine is an alcoholic beverage with 312 known flavor compounds. The most distinctive molecule is 4-sulfanyl-4-methylpentan-2-one. It pairs most strongly with mace, sharing 12 flavor compounds. White Wine appears in 6,078 recipes.
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 Wine's inventory contains 68. Most of the other 244 compounds are below detection threshold.
+ 56 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 Wine's 312 known compounds break down by aroma category. Percentages are of compounds with a known label.
186 of 312 are distinctive to white wine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in white wine — 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 median concentration across published studies. Only 14 of White Wine's 312 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
White Wine 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 Wine side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
In the olfactory literature there is considerable debate about how differences in olfactory receptors across different species map onto variations in perceptual acuity and performa... Read abstract →
The Yantai region in China, despite its ideal viticultural conditions, faces a challenge in producing white wines with distinct regional typicity. This study explores the potential... Read abstract →
3S-Gluthathionylhexanal (glut3SHal) is an early precursor to the important wine aroma compound 3-sulfanylhexan-1-ol (3SH), imparting tropical passion fruit aromas, even at trace co... Read abstract →
Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by precipitating unstable... Read abstract →
Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of... Read abstract →
