Quince is a fruit with 284 known flavor compounds. The most distinctive molecule is ethyl methacrylate. It pairs most strongly with apple, sharing 263 flavor compounds. Quince appears in 1,685 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), Quince's inventory contains 48. Most of the other 236 compounds are below detection threshold.
+ 36 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 Quince's 284 known compounds break down by aroma category. Percentages are of compounds with a known label.
48 of 284 are distinctive to quince — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in quince — 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.
Quince 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 Quince side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study aimed to valorize by-products from cabbage processing to produce nutrient-rich powders that are suitable for food incorporation and, as a case study, to evaluate their a... Read abstract →
The promotion of food from underutilized plants can help combat biodiversity loss, foster cultural preservation, and empower farmers in the face of market pressures and sustainable... Read abstract →
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentatio... Read abstract →
Talaromyces minioluteus is one of the important species of genus Talaromyces, which has cosmopolitan distribution and is encountered on a wide range of different habitats. This spe... Read abstract →
07 January 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chrom... Read abstract →
