Malabar Plum is a fruit with 201 known flavor compounds. Malabar Plum has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
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), Malabar Plum's inventory contains 35. Most of the other 166 compounds are below detection threshold.
+ 23 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 Malabar Plum's 201 known compounds break down by aroma category. Percentages are of compounds with a known label.
Thin profile. Only 1 of 201 compounds here are specific to malabar plum; the rest are carried by most foods. Results are weakly supported.
Ordered by measured impact in malabar plum — 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.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for malabar plum. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Malabar Plum 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study analyzed the volatile components of 'Fengtang' plum at different maturity stages using GC-MS and GC-IMS, identifying 54 and 60 compounds respectively. Aldehydes and alco... Read abstract →
Medicinal plants have been used since ancient times for human healthcare as drugs, spices, and food additives. The progress in technology and medicine observed, the last decades, h... Read abstract →
This study analyzed the antimicrobial and antibiofilm action and cytotoxicity of extract (HEScL) and silver nanoparticles (AgNPs-HEScL) from <i>Syzygium cumini</i> leaves. GC-MS, U... Read abstract →
Diabetes, characterized by hyperglycemia, is one of the most significant metabolic diseases, reaching alarming pandemic proportions. It can be due to the defects in insulin action,... Read abstract →
Chlorine dioxide (ClO2) is a strong oxidizing agent and an efficient disinfectant. Due to its broad-spectrum bactericidal properties, good inactivation effect on the vast majority... Read abstract →