Peach is a fruit with 374 known flavor compounds. The most distinctive molecule is leaf acetate. It pairs most strongly with apricot, sharing 289 flavor compounds. Peach appears in 3,330 recipes, most commonly in creole cuisine.
Gamma-decalactone gives characteristic peachy lactone. Floral linalool and green aldehydes. Caramel from furaneol.
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), Peach's inventory contains 74. Most of the other 300 compounds are below detection threshold.
+ 62 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 Peach's 374 known compounds break down by aroma category. Percentages are of compounds with a known label.
109 of 374 are distinctive to peach — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in peach — 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 12 of Peach's 374 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.
Peach 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 Peach side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Sterilization can induce flavor deterioration in flat peach juice (FPJ) and lead to the formation of warmed‐over flavor (WOF). The effects of pasteurization (PS), high‐temperature... Read abstract →
Pinggu peach (PGP) is a Protected Geographical Indication (PGI) product in China, and this study characterizes its physicochemical properties, metabolites, and volatile compounds a... Read abstract →
The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC-MS), metabolomics, and electronic sensoristic techniques. O... Read abstract →
The effects of different doses of UV-C irradiation (0, 0.5, 1.0, 2.0, and 4.0 kJ m-2) on the quality and antioxidant capacity of peach fruit were examined. Results showed that irra... Read abstract →
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum f... Read abstract →
