Pummelo is a citrus fruit with 228 known flavor compounds. The most distinctive molecule is (-)-linalool (a floral, lavender-like note). It pairs most strongly with loquat, sharing 201 flavor compounds. Pummelo appears in 28 recipes.
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), Pummelo's inventory contains 44. Most of the other 184 compounds are below detection threshold.
+ 32 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 Pummelo's 228 known compounds break down by aroma category. Percentages are of compounds with a known label.
16 of 228 are distinctive to pummelo — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in pummelo — 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.
Pummelo 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 Pummelo side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Bitterness and off-flavors are problematic in some citrus genotypes, particularly <i>Citrus</i> hybrids with <i>Poncirus trifoliata</i> in their pedigrees that have shown tolerance... Read abstract →
The plant microbiome plays important roles in plant growth and resistance, but its assembly and affecting factors have not been fully studied for most of the agricultural plants. I... Read abstract →
Volatile compounds are important determinants affecting fruit flavor. Previous study has identified a bud mutant of ‘Ehime 38’ (Citrus reticulata) with different volatile profile.... Read abstract →
The nutritional and volatile profiles of pulp and flavedo samples from four distinct local pummelo landraces ("Siji," "Pingshan," "Wendan," and "Guanxi") cultivated in Fujian provi... Read abstract →
Ichang lemon is a citrus fruit whose rind gives off a delicious and much appreciated fragrance and flavor. The volatile components of the fruit peel of Ichang lemon were investigat... Read abstract →