Pomegranate is a fruit with 277 known flavor compounds. The most distinctive molecule is flavone. It pairs most strongly with peppermint, sharing 228 flavor compounds. Pomegranate appears in 670 recipes, most commonly in creole cuisine.
Complex fruity profile with floral rose-like notes. Green fresh aldehydes and terpenes. Sweet tart character.
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), Pomegranate's inventory contains 46. Most of the other 231 compounds are below detection threshold.
+ 34 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 Pomegranate's 277 known compounds break down by aroma category. Percentages are of compounds with a known label.
41 of 277 are distinctive to pomegranate — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in pomegranate — 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 2 of Pomegranate's 277 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.
Pomegranate 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 Pomegranate side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized singl... Read abstract →
Bioconversion using fungi, as natural factory of many applicable bioactive compounds, as enzymes utilizing agro-residue substrates as a solid, abundant, low-cost growth and enzyme... Read abstract →
BACKGROUND: Citrus production and trading are seriously affected by fungal decays worldwide; the green mold infection by Penicillium digitatum could be the most disastrous. The sub... Read abstract →
Flavor is an important factor affecting the sensory of pomegranate and its products, which easily lose its freshness during processing and storage, but the biosynthesis of flavor-a... Read abstract →
BACKGROUND: This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of po... Read abstract →