Cider is an alcoholic beverage with 112 known flavor compounds. The most distinctive molecule is hexyl caprylate. It pairs most strongly with vinegar, sharing 35 flavor compounds. Cider appears in 5,389 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), Cider's inventory contains 38. Most of the other 74 compounds are below detection threshold.
+ 26 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 Cider's 112 known compounds break down by aroma category. Percentages are of compounds with a known label.
66 of 112 are distinctive to cider — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in cider — 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 1 of Cider's 112 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.
Cider 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 Cider side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
In Italy, the apple cider market is experiencing significant growth, driven by numerous small-scale artisanal producers who combine local apple varieties with traditional processes... Read abstract →
Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quali... Read abstract →
This study aimed to valorize unqualified, unsold, and too mature melon fruit through cider and wine fermentation. <i>Saccharomyces cerevisiae</i> was immobilized on melon rind peel... Read abstract →
PurposeThe main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands (Spain).Design/methodology/approachCommercial sa... Read abstract →
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis... Read abstract →
