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Loganberry

Loganberry is a berry with 228 known flavor compounds. The most distinctive molecule is 4-(4-hydroxyphenyl)-2-butanone. It pairs most strongly with common salsify, sharing 203 flavor compounds. Loganberry appears in 4 recipes.

Scientific name: Rubus ×loganobaccus
nothospecies of plant
Wikidata Q1505704 (CC0)
Loganberry — ingredient reference image
228
Flavor Compounds
8
Top Pairings of 856 scored

Flavor Science

Flavor Profile Breakdown

228 compounds

How Loganberry's 228 known compounds break down by aroma category. Percentages are of compounds with a known label.

sour 37 · 16.2%
other 37 · 16.2%
floral 27 · 11.8%
fruity 24 · 10.5%
green 23 · 10.1%
roasted 16 · 7.0%
herbal 13 · 5.7%
spicy 8 · 3.5%
sulfurous 7 · 3.1%
woody 3 · 1.3%

Flavor Compounds

10 of 228 are distinctive to loganberry — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in loganberry — 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.

Molecules volatile enough to reach the nose.
4-(4-hydroxyphenyl)-2-butanone alpha-ionone ethyl crotonate 3-methyl-2-buten-1-ol trans-2-pentenal undecanal perillaldehyde nerol (e)-2-hexenoic acid dodecanal methyl hexanoate 2-heptanone 3-(methylthio)propanal 2-methyl-1-butanol methanethiol coumarin 3-methylbutanal 2-methylbutyraldehyde isobutyraldehyde phenethyl acetate eugenol 1-penten-3-one neral cinnamyl alcohol geraniol dihydroxyacetone ethylene acetaldehyde phenylacetic acid 2,3-butanedione +105 more nervonic acid lutein isorhamnetin isoliquiritigenin thiamine hydrochloride taxifolin daidzein squalene genistein quercetin luteolin myricetin phloretin zeaxanthin aconitic acid stigmasterol naringenin inosine guanosine apigenin adenosine l-isoleucine kaempferol pantothenic acid folic acid l-leucine cholesterol maltose lotaustralin rebaudioside a caffeine α-tocopherol retinol linaloyl oxide calcium lactate hypoxanthine creatine chlorophyll b choline daidzin chlorophyll a l-methionine theobromine nicotinic acid d-lactic acid creatinine d-glucose 5-p-coumaroylquinic acid hydantoin 1,3,5-trimethoxybenzene umbelliferone neoglucobrassicin glucobrassicin (-)-matairesinol β-cryptoxanthin n,n-dimethylaniline gondoic acid phosphoric acid dopamine alpha-l-sorbopyranose

Best Pairings for Loganberry

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.

Molecular Neighborhood

Loganberry 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.

Molecular neighborhood diagram of loganberry — top 10 ingredients ranked by shared volatile compounds
1
Common Salsify plant
203 shared compounds
74%
2
Smelt fish
29 shared compounds
16%
3
Atlantic Halibut fish
40 shared compounds
19%
4
Blackberry berry
206 shared compounds
38%
5
Greylag Goose meat
90 shared compounds
29%
6
Crab seafood
59 shared compounds
28%
7
Parsnip vegetable root
216 shared compounds
55%
8
Mallard Duck meat
96 shared compounds
29%

Compare Loganberry side-by-side

Loganberry vs Common Salsify Loganberry vs Smelt Loganberry vs Atlantic Halibut Loganberry vs Blackberry Loganberry vs Greylag Goose Loganberry vs Crab

Recipes with Loganberry

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Aunt Prudence

Aunt Prudence

apple sauce apple flour +52
55 ingr. · 1307 steps View →
Research basis

Loganberry is supported by 1,216 peer-reviewed papers

Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Show all 1,216 papers →