Blueberry is a berry with 321 known flavor compounds. The most distinctive molecule is malvidin-3-glucoside. It pairs most strongly with strawberry, sharing 261 flavor compounds. Blueberry appears in 1,837 recipes, most commonly in ginger cuisine.
Floral geraniol and linalool with fruity esters. Green grassy notes add depth alongside dominant fruity berry character.
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), Blueberry's inventory contains 65. Most of the other 256 compounds are below detection threshold.
+ 53 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 Blueberry's 321 known compounds break down by aroma category. Percentages are of compounds with a known label.
71 of 321 are distinctive to blueberry — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in blueberry — 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 median concentration across published studies. Only 10 of Blueberry's 321 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Blueberry 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 Blueberry side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The effects of hot air drying (HAD), microwave-assisted hot air drying (MHAD) and vacuum freeze drying (VFD) on the antioxidant and volatile profiles of blueberry pomace (BP) were... Read abstract →
This study comprehensively identified 10 blueberry varieties from 3 regions using headspace gas chromatography ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase micro... Read abstract →
This study compared the taste and nutrition related metabolites of wild blueberry (WB) and cultivated blueberry (CB) varieties in Northeast China based on widely targeted metabolom... Read abstract →
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