Port Wine is an alcoholic beverage with 169 known flavor compounds. The most distinctive molecule is 3-hydroxy-4,5-dimethyl-2(5h)-furanone. It pairs most strongly with ketchup, sharing 24 flavor compounds. Port Wine appears in 3,274 recipes, most commonly in world 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), Port Wine's inventory contains 51. Most of the other 118 compounds are below detection threshold.
+ 39 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 Port Wine's 169 known compounds break down by aroma category. Percentages are of compounds with a known label.
75 of 169 are distinctive to port wine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in port wine — 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.
Port Wine 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 Port Wine side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Port wine production involves the addition of grape spirit to halt fermentation and retain natural sweetness. This spirit, produced by distilling wine and its by-products, must com... Read abstract →
Alcoholic beverages are loved by the majority of consumers because of their diverse characteristics and rich nutritional value; thus, ensuring their quality is necessary for mainta... Read abstract →
Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different con... Read abstract →
An accurate and precise Multiple Headspace Solid-Phase Microextraction (MHS-SPME) method was developed and validated for quantifying the volatile composition of White and Tawny Por... Read abstract →
Distilled jujube liquor is an alcoholic beverage made from jujube, which has a unique flavor and a sweet taste. The purpose of this study was to explore the effect of mixed ferment... Read abstract →