Avocado is a fruit with 277 known flavor compounds. The most distinctive molecule is carnitine. It pairs most strongly with lime, sharing 228 flavor compounds. Avocado appears in 3,097 recipes, most commonly in mexican cuisine.
Green fatty character with nutty undertones and buttery creamy texture. Mild aroma dominated by green fatty aldehydes.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Avocado's inventory contains 47. Most of the other 230 compounds are below detection threshold.
+ 35 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Avocado's 277 known compounds break down by aroma category. Percentages are of compounds with a known label.
40 of 277 are distinctive to avocado — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in avocado — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Avocado and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Avocado side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Siderophores are iron-chelating secondary metabolites that can effectively control fungal diseases in several agronomically important crops. In the present study, the bacterium Bur... Read abstract →
This study compared five sterilization methods; pasteurization (P; 90 °C, 5 min), microwave sterilization (MS; 600 W, 3 min), high-pressure processing (HPP; 450 MPa, 10 min), gamma... Read abstract →
The extraction of oil and starch from avocado pulp and seeds represents an efficient way to add value to an abundant but low-value byproduct. The integration of these components in... Read abstract →
The evolution of phenolic contents and antioxidant activities during solid-state fermentation of avocado seed by Aspergillus oryzae and Aspergillus awamori was investigated. The ef... Read abstract →
Volatilomics, a subfield of metabolomics, is crucial for studying food quality and safety, ecological interactions, and natural product discovery. It allows characterizing biologic... Read abstract →
