Common Persimmon is a fruit with 204 known flavor compounds. Common Persimmon 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), Common Persimmon's inventory contains 36. Most of the other 168 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 Common Persimmon's 204 known compounds break down by aroma category. Percentages are of compounds with a known label.
5 of 204 are distinctive to common persimmon — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in common persimmon — 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 common persimmon. 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.
Common Persimmon 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.
Ultraviolet (UV) induced photoluminescence is widespread in Mammalia; however, its function(s) remain unclear. Most of the research to date has focused on the surface expression of... Read abstract →
Volatile profile of fresh, whole ‘Rama Forte’ persimmons treated with CO2 or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compoun... Read abstract →
Asian Persimmon (Diospyros kaki Thunb.) is an important fruit crop in Asia and in recent decades has experienced expanding production around the world. Non-astringent cultivars are... Read abstract →
This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different... Read abstract →
Recently, rapid quality assessment of food is an increasingly important topic. The rising demand of consumers for high quality products generates a need to establish fast and suita... Read abstract →