Why does grape belong with floral desserts?
Grape's aroma profile skews heavily terpenoid — the same chemical family that defines lavender and rose. That floral backbone makes grape a natural companion to flower-forward preparations in ways stone fruits rarely are.
Grape's affinity for floral pairings isn't cultural habit — it's structural. Two of its three dominant volatiles are terpenoids that overlap directly with the aroma compounds in lavender, rose water, and orange blossom, giving pastry chefs a chemical rationale for what tradition already knew.
See exactly how far over the detection threshold each compound is — the part of the chemistry that explains why this pairing works. Plus the full ranked list for any ingredient, compound index, and Compare tool.
OAV (Odor Activity Value) = concentration ÷ detection threshold. Numbers above 1 mean the compound contributes detectably to aroma.