Bilberry Wine is an alcoholic beverage with 139 known flavor compounds. The most distinctive molecule is 3-ethylphenol. It pairs most strongly with champagne, sharing 125 flavor compounds.
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), Bilberry Wine's inventory contains 53. Most of the other 86 compounds are below detection threshold.
+ 41 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 Bilberry Wine's 139 known compounds break down by aroma category. Percentages are of compounds with a known label.
66 of 139 are distinctive to bilberry wine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in bilberry wine — 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.
Bilberry Wine 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Iridoids, a diverse class of plant food monoterpenoids, are characterized by a cyclopentane-fused pyran ring structure and exhibit extensive structural diversity and functional ver... Read abstract →
To investigate the impact of genetic factors on wine aroma, wines made from 22 clones of five grape varieties (Vitis vinifera L.) were used to analyze the volatile compounds by hea... Read abstract →
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-<i>Saccharomyces</i> yeast and <i>Saccharomyces cerevisiae<... Read abstract →
Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The stud... Read abstract →
Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research s... Read abstract →
