Soursop is a fruit with 237 known flavor compounds. The most distinctive molecule is benzophenone. It pairs most strongly with naranjilla, sharing 207 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), Soursop's inventory contains 38. Most of the other 199 compounds are below detection threshold.
+ 26 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 Soursop's 237 known compounds break down by aroma category. Percentages are of compounds with a known label.
25 of 237 are distinctive to soursop — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in soursop — 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.
Soursop 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 Soursop side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
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This study evaluated the effects of tamarind pulp addition at different processing stages and concentrations on the physicochemical, volatile, bioactive, and sensory characteristic... Read abstract →
Annona muricata (soursop), a traditional medicinal plant renowned for its anticancer properties due to annonaceous acetogenins, was investigated to identify potent phytochemicals t... Read abstract →
Grape liqueurs are a promising approach to diversifying fruit-derived beverages and adding value to local raw materials. This study evaluated the impact of cereal alcohol (A) and w... Read abstract →
Stem-end rot (SER) causes brown necrotic lesions in the pulp near the base of the fruit pedicel and is one of the most devastating postharvest diseases of avocados in all avocado-g... Read abstract →