Guava is a fruit with 415 known flavor compounds. The most distinctive molecule is 3-sulfanylhexyl acetate. It pairs most strongly with myrtle, sharing 22 flavor compounds. Guava appears in 201 recipes, most commonly in indian 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), Guava's inventory contains 78. Most of the other 337 compounds are below detection threshold.
+ 66 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 Guava's 415 known compounds break down by aroma category. Percentages are of compounds with a known label.
144 of 415 are distinctive to guava — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in guava — 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.
Guava 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 Guava side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Volatile compounds of Pearl, Red, and Carmine red guava stored at ambient temperature and 6 °C were analyzed using HS-SPME-GC–MS and HS-GC-IMS. Esters and aldehydes were found to b... Read abstract →
The melon fly, Zeugodacus cucurbitae (Coquillett), is a major invasive pest, widely distributed in the Asia-Pacific region and some parts of Africa. Melon fly attractants could imp... Read abstract →
Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay... Read abstract →
Psidium guajava (guava) exhibits a high content of biomolecules with nutraceutical properties. However, the biochemistry and molecular foundation of guava ripening is unknown. We p... Read abstract →
Guava processing industries generate peel and seeds as primary waste fractions. Guava seeds obtained after fruit processing possess untapped potential in the field of food science... Read abstract →
