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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
- Proseccoboth carry citronellol, rosecite
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 341 carry it)
- Rose + Cacao
both carry linalool, spicy citrus (133 of 341 carry it)
- Rose + Lager
both carry citronellol, rose (40 of 341 carry it)
15 of 80 compounds on file carry a paper the library can cite.
benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 57 of 341 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 aromatic (PubChem)Measured in 17 of 341 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 23 of 341 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 42 of 341 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 341 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 turpentine (PubChem)Measured in 72 of 341 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 (PubChem)Measured in 15 of 341 ingredients.cite
11.3% of the Rosa damascena essential oil — Verešová et al. 2024, Foods (Table 1, row 'citronellol')beta-pinenearomaterpenoidreads as terpene (PubChem)Measured in 55 of 341 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 341 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 (PubChem)Measured in 26 of 341 ingredients.cite
geranialaromaterpenoidreads as lemon (PubChem)Measured in 21 of 341 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 341 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 341 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 341 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 341 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 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 (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 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
- myrceneterpenoid
- eugenolphenolreads as 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 (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 (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 (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