Persimmon is a fruit with 245 known flavor compounds. The most distinctive molecule is butanedioic acid diethyl ester. It pairs most strongly with pomegranate, sharing 221 flavor compounds. Persimmon appears in 126 recipes, most commonly in tofu 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), Persimmon's inventory contains 43. Most of the other 202 compounds are below detection threshold.
+ 31 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 Persimmon's 245 known compounds break down by aroma category. Percentages are of compounds with a known label.
20 of 245 are distinctive to persimmon — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in persimmon — 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.
Persimmon 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 Persimmon side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Vinegar is a traditional fermented food whose aroma diversity arises from volatile metabolites formed during alcoholic and acetic acid fermentation. However, analyses of volatile p... Read abstract →
This study investigated the potential of toasted chestnut shells as a novel and cost-effective material for aging distilled spirits. Results showed that aging whiskey with toasted... Read abstract →
Texture is an important quality index reflecting a series of sensory evaluations of fruit, and softening is the main texture change of most postharvest fruit. Persimmon fruit (Dios... Read abstract →
The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine's... Read abstract →
Persimmons are widely acknowledged as a valuable source of both medicinal and nutritional components, providing a diverse spectrum of nutrients and phytochemicals. Despite these be... Read abstract →