Elderberry is a fruit-berry with 301 known flavor compounds. The most distinctive molecule is 10-undecenoic acid. It pairs most strongly with yarrow, sharing 4 flavor compounds. Elderberry appears in 46 recipes, most commonly in creole 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), Elderberry's inventory contains 46. Most of the other 255 compounds are below detection threshold.
+ 34 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 Elderberry's 301 known compounds break down by aroma category. Percentages are of compounds with a known label.
63 of 301 are distinctive to elderberry — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in elderberry — 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.
Elderberry 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 Elderberry side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Apple aroma is an important factor influencing consumers' preferences. To understand the overall flavor characteristics of apples (Ruixue, Liangzhi, Grystal Fuji, and Guifei), vola... Read abstract →
<h4>Background</h4>Elderberry (Sambucus nigra L.) has been traditionally implemented in diverse preparations such as herbal teas, syrups or juices as remedies for respiratory, febr... Read abstract →
The increasing consumption of highly processed foods has resulted in a reduced intake of essential vitamins, minerals, and bioactive compounds, thereby intensifying interest in the... Read abstract →
Fresh apple pulp from the Granny Smith variety was used at different levels (5-15% <i>w</i>/<i>w</i>) for yogurt production. Color, texture, microstructure, aroma, and sensory anal... Read abstract →
In response to the growing need for functional beverages, this study aimed to harness yeast metabolism to optimize elderberry juice fermentation, targeting sugar reduction and enri... Read abstract →
