Raspberry is a berry with 205 known flavor compounds. The most distinctive molecule is alpha,beta-dihydro-beta-ionone. It pairs most strongly with strawberry, sharing 153 flavor compounds. Raspberry appears in 4,254 recipes, most commonly in world cuisine.
Raspberry ketone is character-impact compound. Floral violet-like ionones. Green fresh aldehydes. Intensely fruity berry 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), Raspberry's inventory contains 55. Most of the other 150 compounds are below detection threshold.
+ 43 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 Raspberry's 205 known compounds break down by aroma category. Percentages are of compounds with a known label.
59 of 205 are distinctive to raspberry — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in raspberry — 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 1 of Raspberry's 205 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.
Raspberry 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 Raspberry side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Crop declines have been observed in raspberry and blueberry farms in the southwest region of Spain, which is the most important berry-producing area in the country. This study aime... Read abstract →
One of the main stages of cryopreservation of meristematic tissues in vegetative plants is a clonal micropropagation, which includes isolating the explants of the raw material in v... Read abstract →
With this Correction the journal's Editorial Office and Editorial Board are jointly issuing a resolution to the Expression of Concern [...]. Read abstract →
The tannin rich preparations isolated from red raspberry (Rubus idaeus L.) and strawberry (Fragaria x ananassa Duch.) fruits were evaluated for their polyphenol composition and ant... Read abstract →
This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black ra... Read abstract →
