Chinese cabbage (food) — Ingredient

About

vegetable of the bok choy plant (Brassica rapa subsp. chinensis) or napa (Brassica rapa subsp pekinensis)

Aroma profile

Derived from this ingredient’s flavor compounds

fresh×4

aromatic×4

mint×4

camphoraceous×4

cooling×3

menthol×3

mentholic×3

camphor×3

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds predicted — inferred from related foods, not directly measured

predicted composition — no direct measurement on record for this food

(-)-jasmonoyl-l-isoleucine(-)-lactol (-)-lariciresinol (-)-maackiain (-)-maackiain-3-o-glucoside (-)-matairesinol (-)-medicarpin (-)-medicarpin-3-o-glucoside (-)-menthone (-)-phaseollidin (-)-pinoresinol (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene

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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Multi-source verifiedVerification: Independently verified

The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.

Chinese cabbage