Black Raspberry is a berry with 201 known flavor compounds. Black Raspberry appears in 23 recipes. Black Raspberry has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Black Raspberry's inventory contains 35. Most of the other 166 compounds are below detection threshold.
+ 23 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 Black Raspberry's 201 known compounds break down by aroma category. Percentages are of compounds with a known label.
3 of 201 are distinctive to black raspberry — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in black raspberry — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for black raspberry. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Black Raspberry 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 Black Raspberry side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The physicochemical properties of yogurt incorporated with fermented black raspberry juice and sugar beet fiber were predicted using machine learning. Yogurt samples were prepared... Read abstract →
This study aimed to perform chemical characterization of black raspberry seed oil (Rubus occidentalis L., Rosaceae) from Serbia in terms of fatty acids and tocols composition, tota... Read abstract →
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