Loquat is a fruit with 272 known flavor compounds. The most distinctive molecule is (e)-2-hexenal. It pairs most strongly with pummelo, sharing 201 flavor compounds. Loquat appears in 5 recipes, most commonly in south african 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), Loquat's inventory contains 45. Most of the other 227 compounds are below detection threshold.
+ 33 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 Loquat's 272 known compounds break down by aroma category. Percentages are of compounds with a known label.
36 of 272 are distinctive to loquat — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in loquat — 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 median concentration across published studies. Only 1 of Loquat's 272 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
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.
Loquat 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 Loquat side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Based on ancient records of "Marching tea" and the flavonoid-rich properties of <i>Lespedeza juncea</i>, this study optimized green tea processing parameters for <i>Lespedeza junce... Read abstract →
Anthracnose represents one of the most significant diseases affecting postharvest loquats. In this research, we investigated the influences of hydrogen sulfide (H2S) on postharvest... Read abstract →
Chunhua loquat is a novel cultivar that effectively avoids frost damage. However, the quality characteristics of loquats are limited, and the effects of forchlorfenuron application... Read abstract →
<h4>Introduction</h4>Glutinous rice significantly influences Baijiu flavor, yet standardized brewing-specific indicators are lacking.<h4>Methods</h4>In this study, metagenomic, met... Read abstract →
<i>Uapaca kirkiana</i> (family Euphorbiaceae), known as wild loquat, is a tropical indigenous fruit tree. The fleshy pulp of the <i>U. kirkiana</i> fruit is eaten fresh or processe... Read abstract →
