Chinese Bayberry is a berry with 200 known flavor compounds. Chinese Bayberry 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), Chinese Bayberry's inventory contains 36. Most of the other 164 compounds are below detection threshold.
+ 24 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 Chinese Bayberry's 200 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 1 of 200 compounds here are specific to chinese bayberry; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in chinese bayberry — 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 chinese bayberry. 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.
Chinese Bayberry 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.
Fresh fruits are susceptible to microbial and insect infestation, and proper packaging is critical in reducing wastage. Essential oils are promising ingredients for food-active pac... Read abstract →
In this study, we used Chinese bayberry residue as the raw material to extract anthocyanins using deep eutectic solvents (DESs). We screened for an efficient ADES-betaine & citric... Read abstract →
The ripening process of Chinese bayberries (Myrica rubra) is intricate, involving a multitude of molecular interactions. Here, we integrated transcriptomic and metabolomic analysis... Read abstract →
This study focused on isolating and characterising autochthonous lactic acid bacteria (LAB) from spontaneously fermented Chinese bayberry (CB) and their potential application in CB... Read abstract →
To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatil... Read abstract →