Medlar is a fruit with 206 known flavor compounds. Medlar appears in 4 recipes, most commonly in world cuisine. Medlar 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), Medlar's inventory contains 35. Most of the other 171 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 Medlar's 206 known compounds break down by aroma category. Percentages are of compounds with a known label.
6 of 206 are distinctive to medlar — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in medlar — 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 medlar. 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.
Medlar 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 Medlar side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4><i>Crataegus azarolus</i> (hawthorn) is a medicinal plant traditionally used for various health benefits and culinary reasons, although its psychiatric effects r... Read abstract →
Edible indigenous wild fruits are popular in the communities they are found. In recent years, these fruits have been purveyed in urban markets and contribute to household income. H... Read abstract →
<b>Background/Objectives:</b> People in the developed world tend to consume food that is rich in calories but lacks sufficient nutrients such as essential minerals, vitamins, and o... Read abstract →
In the study, medlar samples were dried using natural drying in the shade at 25 °C, convective drying at 40, 50, and 60 °C, microwave drying at 200, 400, and 600 W, and combined dr... Read abstract →
Dietary fat significantly contributes to the sensory properties of food. However, its excessive intake is strongly associated with obesity and related metabolic disorders. In respo... Read abstract →
