Chinese cabbage

About

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine: Pekinensis (napa cabbage) and Chinensis (bok choi).

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

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.