Gooseberry is a berry with 287 known flavor compounds. The most distinctive molecule is hex-3-enal. It pairs most strongly with pacific jack mackerel, sharing 27 flavor compounds. Gooseberry appears in 231 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), Gooseberry's inventory contains 50. Most of the other 237 compounds are below detection threshold.
+ 38 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 Gooseberry's 287 known compounds break down by aroma category. Percentages are of compounds with a known label.
47 of 287 are distinctive to gooseberry — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in gooseberry — 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.
Gooseberry 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 Gooseberry side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Aroma is a critical determinant of fruit quality, largely synthesized through the lipoxygenase (LOX) pathway. We hypothesized that the dynamic regulation of the LOX pathway during... Read abstract →
Since the key aroma compounds and bioactive profiles of <i>Phyllanthus emblica</i> fruit wine (PFW) driven by different yeast strains remain unclear, this study aimed to systematic... Read abstract →
CONTEXT: Physalis peruviana L. (Solanaceae), also known as Poha, has been used in traditional medicine since pre-Columbian times, particularly in treating cancer. OBJECTIVE: To stu... Read abstract →
Physalis peruviana is a native evergreen plant from the Andean region. It is also commonly known as goldenberry and gooseberry in English-speaking countries. P. peruviana fruit is... Read abstract →
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fru... Read abstract →