Plumcot is a fruit with 45 known flavor compounds. The most distinctive molecule is nerolidol. It pairs most strongly with bartlett pear, sharing 12 flavor compounds.
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), Plumcot's inventory contains 15. Most of the other 30 compounds are below detection threshold.
+ 3 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 Plumcot's 45 known compounds break down by aroma category. Percentages are of compounds with a known label.
27 of 45 are distinctive to plumcot — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in plumcot — 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.
Plumcot 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 Plumcot side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
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The economically significant genus <i>Prunus</i> includes fruit and nut crops that have been domesticated for shared and specific agronomic traits; however, the genomic signals of... Read abstract →
The name “Vesuvian apricot” refers to numerous varieties originating from the same production area at the foot of Vesuvius and with a long tradition of cultivation. The importance... Read abstract →
The main objective of many fruit-breeding programs around the world is the release of new cultivars from interspecific hybridizations between species of the <i>Prunus</i> genus. Pl... Read abstract →
Fruit production has faced many challenges in recent years as society seeks to increase fruit consumption while increasing safety and reducing the harmful effects of intensive farm... Read abstract →
