Cherry is a berry with 345 known flavor compounds. The most distinctive molecule is levomenthol (a mint, cooling note). It pairs most strongly with tomato, sharing 272 flavor compounds. Cherry appears in 5,549 recipes, most commonly in world cuisine.
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), Cherry's inventory contains 64. Most of the other 281 compounds are below detection threshold.
+ 52 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 Cherry's 345 known compounds break down by aroma category. Percentages are of compounds with a known label.
104 of 345 are distinctive to cherry — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in cherry — 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.
Cherry 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 Cherry side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
4-Chlorophenoxyacetic acid (4-CPA) is an auxin-type plant growth regulator widely used in fruit and vegetable production. However, its influence on the nutritional and sensory qual... Read abstract →
BACKGROUND: Our previous studies demonstrated that sour cherry anthocyanins (AC) reduce the salivary count of Streptococcus mutans and inhibit salivary amylase activity within 30 m... Read abstract →
Driven by the modern lifestyle, the consumers are interested in healthier and balanced diets, including both probiotics and natural antioxidants. The beneficial health effects of p... Read abstract →
Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins... Read abstract →
Anthocyanins have several beneficial effects, especially on inflammatory and oxidative conditions. The pro-inflammatory cytokines, tumor necrosis factor-α (TNF-α) and i... Read abstract →
