Sapodilla is a fruit with 217 known flavor compounds. The most distinctive molecule is anisole. It pairs most strongly with chia, sharing 202 flavor compounds. Sapodilla appears in 1 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), Sapodilla's inventory contains 37. Most of the other 180 compounds are below detection threshold.
+ 25 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 Sapodilla's 217 known compounds break down by aroma category. Percentages are of compounds with a known label.
7 of 217 are distinctive to sapodilla — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in sapodilla — 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.
Sapodilla 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 Sapodilla side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Curcuma genus has been widely used in folk medicine for its diverse medicinal properties. This study explored the in vitro and in vivo anti-inflammatory activity of the chloroform... Read abstract →
Sapodilla (Manilkara zapota) is a tropical climacteric fruit with a notably short postharvest life due to rapid softening and water loss. This study investigated the efficacy of th... Read abstract →
Mimusops caffra is a small to medium-sized fruit-producing tree belonging to the Sapotaceae family with potential commercial, medicinal, and nutritional value. The main goal of the... Read abstract →
Chronic diseases such as diabetes, cardiovascular disease, neurodegeneration, and cancer share a common pathogenic thread: they are driven by excessive oxidative stress and uncheck... Read abstract →
<i>Sideroxylon cinereum</i>, an endemic Mauritian fruit, was investigated through comprehensive chemical analyses of solvent extracts from its pulp and seed. Dried fruit materials... Read abstract →
