Cherry Tomato is a berry with 226 known flavor compounds. The most distinctive molecule is octa-1,5-dien-3-one. It pairs most strongly with avocado, sharing 202 flavor compounds. Cherry Tomato appears in 36 recipes, most commonly in tofu 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 Tomato's inventory contains 43. Most of the other 183 compounds are below detection threshold.
+ 31 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 Tomato's 226 known compounds break down by aroma category. Percentages are of compounds with a known label.
17 of 226 are distinctive to cherry tomato — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in cherry tomato — 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 Tomato 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 Tomato side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Aroma profiles of tomato flesh from 16 tomato varieties with 4 different fruit colors were characterized by headspace-solid phase microextraction coupled with gas chromatography-tr... Read abstract →
The incorporation of plant essential oils into edible food packaging constitutes an innovative strategy in the food industry. In the present study, bergamot essential oil (BEO), wh... Read abstract →
Cherry tomatoes are widely appreciated for their distinctive taste and aroma. To explore the impact of low temperatures on the quality and flavor of ripe red tomatoes, this study e... Read abstract →
Cherry tomato is a notable dietary source of metabolites associated with antioxidant functions. However, how ripening reshapes primary, specialized, and volatile metabolites remain... Read abstract →
Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifyi... Read abstract →