Sea Buckthorns is a berry with 119 known flavor compounds. The most distinctive molecule is 4-(4-hydroxyphenyl)-2-butanone. It pairs most strongly with pepper c. baccatum, sharing 83 flavor compounds.
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), Sea Buckthorns's inventory contains 34. Most of the other 85 compounds are below detection threshold.
+ 22 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 Sea Buckthorns's 119 known compounds break down by aroma category. Percentages are of compounds with a known label.
23 of 119 are distinctive to sea buckthorns — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in sea buckthorns — 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.
Sea Buckthorns 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.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
This study investigates the combined effect of multi-frequency ultrasound-assisted fermentation on enhancing the functional and nutritional quality of sea buckthorn (Hippophae rham... Read abstract →
This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries (<i>Lonicera caerulea</i> L.). The results demonstrated... Read abstract →
Both the fruit flesh and seeds of sea buckthorn have multiple uses for medicinal and culinary purposes, including the valuable market for supplementary health foods. Bioactive comp... Read abstract →
This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-f... Read abstract →
The prevalence of obesity in the world is fearsomely climbing, which has brought about heavy threats on human health and economic development. For coping with this problem, researc... Read abstract →