Feijoa is a fruit with 225 known flavor compounds. The most distinctive molecule is flavone. It pairs most strongly with guava, sharing 217 flavor compounds. Feijoa appears in 1 recipes.
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), Feijoa's inventory contains 40. Most of the other 185 compounds are below detection threshold.
+ 28 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 Feijoa's 225 known compounds break down by aroma category. Percentages are of compounds with a known label.
12 of 225 are distinctive to feijoa — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in feijoa — 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.
Feijoa 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 Feijoa 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 investigated the impact of incorporating feijoa (Acca sellowiana) pulp and peel tea on the chemical composition, bioactive compounds, and sensory acceptability of kombuc... Read abstract →
BACKGROUND: In recent years, the increasing demand for healthy, convenient, and ready-to-eat food has led to fresh-cut fruit becoming increasingly popular. However, mechanical dama... Read abstract →
During the post-ripening process of 'Docteur Jules Guyot' pear, the aroma of the fruit gradually becomes richer with increasing maturity. In this study, the volatile substances in... Read abstract →
Traditional soaking plum wine production is time-consuming and often results in high levels of bitter amygdalin and toxic cyanide, posing health risks. In this study, response surf... Read abstract →
Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (U... Read abstract →
