Currant is a fruit with 43 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with raisin, sharing 5 flavor compounds. Currant appears in 16,338 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), Currant's inventory contains 17. Most of the other 26 compounds are below detection threshold.
+ 5 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 Currant's 43 known compounds break down by aroma category. Percentages are of compounds with a known label.
17 of 43 are distinctive to currant — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in currant — 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.
Currant 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 Currant side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study developed a functional vinegar-based beverage using red date (<i>Ziziphus jujuba</i> Mill.) vinegar produced through controlled fermentation and traditional sun-aging. A... Read abstract →
This study investigated the profiles of free and bound volatile compounds of six currant cultivars grown in China. Results showed that 166 free and 111 bound volatiles were found i... Read abstract →
Rare red currants colors caused by low anthocyanin content in the pink and a lack of anthocyanins in the white cultivar correlated with low ANS gene expression, enzyme activity, an... Read abstract →
The influence of isolation method on the determination of important aroma compounds in black currant juice was investigated by surface of nasal impact frequency (SNIF) gas chromato... Read abstract →
A yogurt-like fermented oat bran product, flavored with regular and heightened concentrations of red currant aroma, was tested in two tasting sessions (side-by-side) and, between t... Read abstract →
