Celeriac (vegetable) — Ingredient

Aroma profile

Derived from this ingredient’s flavor compounds

floral×3

fresh×6

aromatic×6

rose×2

honey×2

musty×2

cocoa×2

sharp×2

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(e)-2-phenyl-2-butenal (z,z)-9,12-octadecadienoic acid (r)-oxypeucedanin (±)-erythro-isoleucine (±)-tryptophan (-)-4(10)-thujene(-)-jasmonoyl-l-isoleucine(-)-menthone (-)-phaseollidin (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene (+)-4(10)-thujene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.

Molecular affinity

Pairs well with — ingredients that share aroma compounds

Based on shared flavor compounds · click to explore

Commonly combined

Frequently used together in real recipes — ranked by how specifically these ingredients appear together

Research Evidence

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Celeriac