Jujube is a fruit with 254 known flavor compounds. The most distinctive molecule is quercetin dihydrate. It pairs most strongly with longan, sharing 207 flavor compounds. Jujube appears in 11 recipes, most commonly in korean 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), Jujube's inventory contains 53. Most of the other 201 compounds are below detection threshold.
+ 41 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 Jujube's 254 known compounds break down by aroma category. Percentages are of compounds with a known label.
39 of 254 are distinctive to jujube — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in jujube — 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.
Jujube 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 Jujube side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Jujube, a nutrient-rich fruit high in fructose and glucose, presents a valuable substrate for fermentation by Lactiplantibacillus plantarum. However, the specific metabolic mechani... Read abstract →
Fermentation can significantly change the chemical composition and aroma profile of beverage. In this study, a strain of Zygosaccharomyces rouxii was isolated from naturally fermen... Read abstract →
This study demonstrates that the jujube maturity significantly affects the physicochemical properties, antioxidant capacities, and volatile profiles of jujube wine. The semi-red ju... Read abstract →
This study investigated the effects of Lactobacillus helveticus fermentation on the phytochemicals, functional properties and volatile compounds in both clear and cloudy kiwi juice... Read abstract →
Jujube is susceptible to biotic and abiotic adversity stresses resulting in abnormal phenotypic defects. Therefore, abnormal phenotype fruits should be removed during postharvest s... Read abstract →
