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Rose
Herbs & floral· floral
What it is
Rose is the flower of Rosa species, cultivated worldwide and distilled into rosewater or extracted into absolute for use in drinks.
What it tastes like
On the nose: rose, citrus, spicy. Among its measured molecules: β-damascone, cis-rose oxide, trans-rose oxide, citronellol, benzyl alcohol.
What goes with it
- Makrut limeboth carry citronellol, rosecite
- Coriander seedboth carry citronellol, rosecite
- Key limeboth carry geranial, lemoncite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Rose + Coriander seed
both carry citronellol, rose (40 of 338 carry it)
- Rose + Cacao
both carry linalool, spicy citrus (133 of 338 carry it)
- Rose + Lager
both carry citronellol, rose (40 of 338 carry it)
15 of 80 compounds on file carry a paper the library can cite.
benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
1.69% of the whole-blossom headspace at 30 °C; range 0.42-4.04% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'Benzaldehyde', column 'Wmix30')benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite
11.08% of the whole-blossom headspace at 30 °C; range 2.62-13.8% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'Benzyl alcohol', column 'Wmix30')phenylacetaldehydearomaaldehydeMeasured in 21 of 338 ingredients.cite
1.51% of the whole-blossom headspace at 30 °C; range 0.47-1.51% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'Phenyl acetaldehyde', column 'Wmix30')phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite
70.0% of the Rosa damascena essential oil; the Results state the oil 'was primarily characterized by a significantly elevated percentage (70%) of phenylethyl alcohol' — Verešová et al. 2024, Foods (Table 1 (Volatile constituents of RDEO), row 'phenylethyl alcohol')linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite
0.81% of the whole-blossom headspace at 30 °C; range 0.39-0.81% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'Linalool', column 'Wmix30')alpha-pinenearomaterpenoidreads as odor of turpentine (PubChem)Measured in 71 of 338 ingredients.cite
1.18% of the whole-blossom headspace at 30 °C; range 0.42-1.64% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'α-Pinene', column 'Wmix30')citronellolaromaterpenoidreads as rose odor (PubChem)Measured in 15 of 338 ingredients.cite
11.3% of the Rosa damascena essential oil — Verešová et al. 2024, Foods (Table 1, row 'citronellol')beta-pinenearomaterpenoidreads as terpene odor (PubChem)Measured in 55 of 338 ingredients.cite
1.51% of the whole-blossom headspace at 30 °C, reported as a single peak co-eluting with β-myrcene; range 0.72-2.01% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'β-Pinene/β-Myrcene', column 'Wmix30')β-damasconearomaterpenoidMeasured in 1 of 338 ingredients.cite
0.21% of the whole-blossom headspace at 30 °C, range 0.03-0.27%; the Discussion names it, with cis-rose oxide, as present 'as minor components' yet 'extremely important key aroma compounds in the rose aroma profile' on account of a 1.5 ppb odour-detection threshold — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'β-Damascone', column 'Wmix30'; Discussion)geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite
geranialaromaterpenoidreads as strong lemon odor (PubChem)Measured in 21 of 338 ingredients.cite
3.48% of the whole-blossom headspace at 30 °C; range 1.49-6.93% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'E-Citral (Geranial)', column 'Wmix30')neralaromaterpenoidMeasured in 18 of 338 ingredients.cite
2.53% of the whole-blossom headspace at 30 °C; range 1.23-4.88% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'Z-Citral (Neral)', column 'Wmix30')cis-rose oxidearomaterpenoidMeasured in 3 of 338 ingredients.cite
0.05% of the whole-blossom headspace at 30 °C, the smallest entry in the column, range 0.02-0.12%; the Discussion nevertheless names it an 'extremely important key aroma compound' in rose on account of a 0.5 ppb odour-detection threshold — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'cis-Rose oxide', column 'Wmix30'; Discussion)caryophyllenearomaterpenoidMeasured in 50 of 338 ingredients.cite
1.06% of the whole-blossom headspace at 30 °C; range 0.11-10.2% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'trans-β-Caryophyllene', column 'Wmix30')trans-rose oxidearomaterpenoidMeasured in 3 of 338 ingredients.cite
0.37% of the whole-blossom headspace at 30 °C; range 0.05-0.59% — Antonova-Nedeltcheva Daniela et al. 2025, Molecules (Table 1, row 'trans-Rose oxide', column 'Wmix30')
On file, no cited source yet ✳
These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.
- (3S,5E)-3,7-dimethyloct-5-ene-1,7-diolterpenoid
- kaempferol 7-O-glucosideflavonoid
- dimethyl sulfidesulfur compoundreads as characteristic flavor (PubChem)
- (S)-4-[(4R)-2,6,6-Trimethyl-4beta-(beta-D-glucopyranosyloxy)-1-cyclohexenyl]-2-butanolterpenoid
- 3-methyl-2-(3-methylbut-2-en-1-yl)thiopheneterpenoid
- 3-Hexen-1-olalcohol
- (2E,6S)-2,6-dimethylocta-2,7-diene-1,6-diolterpenoid
- terpinen-4-olalcoholreads as pine (PubChem)
- phenylethyl beta-D-glucopyranosidesugar
- (2R,3R,4S,5S,6R)-2-[(2E,6S)-6-hydroxy-2,6-dimethylocta-2,7-dienoxy]-6-(hydroxymethyl)oxane-3,4,5-triolterpenoid
- 6-Octene-1,3-diol, 3,7-dimethyl-, (3R)-terpenoid
- dimethyl disulfidesulfur compoundreads as sulfurous (PubChem)
- nonadecaneacidreads as fuel-like (PubChem)
- heneicosaneacid
- hentriacontan-9-oneacid
- 3,7-dimethyloct-6-ene-1,3-diolterpenoid
- 3,7-Dimethyl-8-hydroxy-2,6-octadienyl beta-D-glucopyranosideterpenoid
- geranyl acetateterpenoidreads as odor of lavender (PubChem)
- 3-[(2R,3S,4S,5S)-3,4-dihydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-5,7-dihydroxy-2-(4-hydroxyphenyl)chromen-4-oneflavonoid
- (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2S)-4-[(4S)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]but-3-yn-2-yl]oxyoxane-3,4,5-triolterpenoid
- d-carvoneterpenoid
- 2,6-dimethylocta-2,7-diene-1,6-diolterpenoid
- benzyl β-D-glucosidesugar
- dimethyl trisulfidesulfur compound
- kaempferol 3-O-beta-D-xylosideflavonoid
- rose oxideterpenoid
- 1-nonadeceneacid
- 3-phenylprop-2-enalacid
- myrceneterpenoidreads as pleasant (PubChem)
- eugenolphenolreads as odor of cloves (PubChem)
- 3,7-dimethylocta-2,6-dien-1-olterpenoid
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
- (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R)-4-[(4S)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]butan-2-yl]oxyoxane-3,4,5-triolterpenoid
- quercetinflavonoid
- quercitrinflavonoid
- isoquercetinflavonoid
- kaempferolflavonoid
- ellagic acidphenol
- Astragalinflavonoid
- Trifolinflavonoid
- quercimeritrinflavonoid
- afzelinflavonoid
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5R)-3,4,5-trihydroxyoxan-2-yl]oxy-2,3-dihydrochromen-4-oneflavonoid
- Juglaninsugar
- tilirosideflavonoid
- Quercetin 3-gentiobiosideflavonoid
- β-damascenoneterpenoid
- 3,7-Dimethyloct-5-ene-1,7-diolterpenoid
- 3-(4-Methylpent-3-enyl)thiopheneterpenoid
- Cinnamaldehydealdehydereads as sweet taste (PubChem)
- nerolalcoholreads as sweet rose (PubChem)
- Quinic acidacid
- campheneterpenoidreads as camphor-like (PubChem)
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(3R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
- ethanolalcoholreads as burning (PubChem)
- methyl eugenolacidreads as bitter, burning taste (PubChem)
- pentanalaldehydereads as it has sharp, penetrating flavor (PubChem)
- 1-hexanolalcoholreads as fatty, fruity (PubChem)
- heptanalaldehydereads as fatty taste (PubChem)
- decanalaldehydereads as citrus odor (PubChem)
- Phenylethyl beta-D-galactopyranoside
- 3-[(2S,3S,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy-5,7-dihydroxy-2-(4-hydroxyphenyl)chromen-4-oneflavonoid
- 1-nonanolalcoholreads as floral odor (PubChem)
- citronellyl acetateterpenoid
- (2R,3R,4S,5S,6R)-2-[(2Z,6S)-6-hydroxy-2,6-dimethylocta-2,7-dienoxy]-6-(hydroxymethyl)oxane-3,4,5-triolterpenoid
Sources
- Antonova-Nedeltcheva Daniela et al. 2025, Molecules
- Verešová et al. 2024, Foods