Raisin is a fruit with 129 known flavor compounds. The most distinctive molecule is n-decanoic acid. It pairs most strongly with currant, sharing 5 flavor compounds. Raisin appears in 15,611 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), Raisin's inventory contains 23. Most of the other 106 compounds are below detection threshold.
+ 11 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 Raisin's 129 known compounds break down by aroma category. Percentages are of compounds with a known label.
10 of 129 are distinctive to raisin — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in raisin — 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.
Raisin 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 Raisin side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Raisins come from dried <i>Vitis vinifera</i> L. grapes. They are consumed worldwide, and their shape, color, texture, and taste largely determine consumer preference and market su... Read abstract →
Jerez vinegar is a high-quality wine vinegar produced in the Vinagre de Jerez denomination of origin (Spain) and is traditionally aged in wood barrels for over 10 years. Considerin... Read abstract →
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FA... Read abstract →
Brassinosteroid (BR) is an important endogenous phytohormone that plays a significant role in fruit quality regulation. The regulation of BR biosynthesis and its physiological effe... Read abstract →
In this study, the volatile fingerprints of GC-IMS showed great differences on the volatile profiles of Molixiang grapes collected from three different regions of China, which sugg... Read abstract →
