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Pitanga

Pitanga is a berry with 203 known flavor compounds. Pitanga 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.

Scientific name: Eugenia uniflora
species of plant
Wikidata Q306504 (CC0)
Pitanga — ingredient reference image
203
Flavor Compounds
8
Top Pairings of 856 scored

Flavor Science

Flavor Profile Breakdown

203 compounds

How Pitanga's 203 known compounds break down by aroma category. Percentages are of compounds with a known label.

other 34 · 16.7%
sour 26 · 12.8%
floral 24 · 11.8%
green 20 · 9.9%
fruity 19 · 9.4%
roasted 16 · 7.9%
herbal 15 · 7.4%
spicy 8 · 3.9%
sulfurous 7 · 3.4%
woody 3 · 1.5%

Flavor Compounds

3 of 203 are distinctive to pitanga — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in pitanga — 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.

Molecules volatile enough to reach the nose.
citronellal eucalyptol 3-(methylthio)propanal 2-methyl-1-butanol methanethiol coumarin 3-methylbutanal 2-methylbutyraldehyde isobutyraldehyde phenethyl acetate eugenol 1-penten-3-one neral cinnamyl alcohol geraniol dihydroxyacetone ethylene acetaldehyde phenylacetic acid 2,3-butanedione vanillin octanal benzoic acid phenylacetaldehyde 3,4-dihydroxybenzoic acid benzyl alcohol 3-(methylthio)propionaldehyde glycerol cis-3-hexenal hydroquinone +86 more lutein isorhamnetin isoliquiritigenin taxifolin daidzein squalene genistein quercetin luteolin myricetin phloretin zeaxanthin aconitic acid stigmasterol naringenin inosine guanosine apigenin adenosine l-isoleucine kaempferol l-leucine cholesterol lotaustralin rebaudioside a phlorizin inosinic acid l-glutamine sucrose l-threonine oxidoselina-1,3,7(11)-trien-8-one caffeine α-tocopherol retinol cyanidin-3-glucoside calcium lactate hypoxanthine creatine chlorophyll b choline daidzin chlorophyll a l-methionine theobromine nicotinic acid d-lactic acid creatinine 5-p-coumaroylquinic acid hydantoin 1,3,5-trimethoxybenzene umbelliferone neoglucobrassicin glucobrassicin (-)-matairesinol β-cryptoxanthin n,n-dimethylaniline gondoic acid phosphoric acid dopamine alpha-l-sorbopyranose

Best Pairings for Pitanga

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 pitanga. 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.

Molecular Neighborhood

Pitanga 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.

Molecular neighborhood diagram of pitanga — top 10 ingredients ranked by shared volatile compounds
1
Black Crowberry berry
198 shared compounds
Novel
100%
2
Black Huckleberry berry
198 shared compounds
Novel
100%
3
Alaska Wild Rhubarb plant
200 shared compounds
Novel
100%
4
Chayote gourd
200 shared compounds
Novel
96%
5
Yam vegetable tuber
200 shared compounds
Novel
95%
6
Adzuki Bean legume
200 shared compounds
Novel
93%
7
Sorrel herb
199 shared compounds
Novel
92%
8
Chervil herb
200 shared compounds
Novel
92%

Compare Pitanga side-by-side

Pitanga vs Black Crowberry Pitanga vs Black Huckleberry Pitanga vs Alaska Wild Rhubarb Pitanga vs Chayote Pitanga vs Yam Pitanga vs Adzuki Bean
Research basis

Pitanga is supported by 1,114 peer-reviewed papers

Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Show all 1,114 papers →