Jackfruit is a fruit with 234 known flavor compounds. The most distinctive molecule is n-hexadecanoic acid. It pairs most strongly with curry leaf. Jackfruit appears in 16 recipes, most commonly in Indonesian 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), Jackfruit's inventory contains 39. Most of the other 195 compounds are below detection threshold.
+ 27 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 Jackfruit's 234 known compounds break down by aroma category. Percentages are of compounds with a known label.
17 of 234 are distinctive to jackfruit — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in jackfruit — 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.
Jackfruit 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 Jackfruit side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Jackfruit, valued for its unique flavor and rich nutrients, suffers from quality postharvest deterioration in fresh-cut products. This study links intact fruit storage duration to... Read abstract →
Fresh-cut jackfruit is highly perishable due to rapid physiological and biochemical deterioration. This study evaluated ethanol vapor treatment (200 mL L-1 for 2 h) on quality attr... Read abstract →
Consumers are particularly fond of jackfruit for its strong tropical aroma and distinctive flavor. However, significant differences in aroma and taste exist among various jackfruit... Read abstract →
Conventional processing relies on time-consuming and intricate stewing methods, which hinder industrial-scale production of chicken soup. To address this limitation, this study inv... Read abstract →
Jackfruit (Artocarpus heterophyllus Lam.), also known as 'vegetarian's meat', is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemical... Read abstract →
