Muscadine Grape is a fruit with 207 known flavor compounds. Muscadine Grape appears in 1 recipes. Muscadine Grape 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), Muscadine Grape's inventory contains 35. Most of the other 172 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 Muscadine Grape's 207 known compounds break down by aroma category. Percentages are of compounds with a known label.
5 of 207 are distinctive to muscadine grape — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in muscadine grape — 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 muscadine grape. 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.
Muscadine Grape 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 Muscadine Grape side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Floral aromas are a mixture of volatile organic compounds, essential attributes associated with the attraction of different pollinators. This investigation is the first in-depth ex... Read abstract →
Muscadine grapes are renowned for their unique traits, natural disease resistance, and rich bioactive compounds. Despite extensive research on their phytochemical properties, micro... Read abstract →
Grapes are a fruit with origins dating back to ancient times. Their first recorded use, as mentioned in the Bible, was in winemaking. The abundance of bioactive compounds in grapes... Read abstract →
BACKGROUND: Achieving a larger berry size accompanied with even ripening are demanded by producers in growing muscadine cultivars. The current study aimed to evaluate the impact of... Read abstract →
In order to compare the grape juice sensory properties of four common seedless grape varieties (Kyoho, Summer Black, Moldovan, and Sweet Sapphire) in China, a thorough comparison o... Read abstract →
