Strawberry Wine is an alcoholic beverage with 134 known flavor compounds. The most distinctive molecule is trans-2-pinanol. It pairs most strongly with strawberry, sharing 83 flavor compounds. Strawberry Wine appears in 1 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), Strawberry Wine's inventory contains 48. Most of the other 86 compounds are below detection threshold.
+ 36 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 Strawberry Wine's 134 known compounds break down by aroma category. Percentages are of compounds with a known label.
62 of 134 are distinctive to strawberry wine — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in strawberry wine — 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.
Strawberry Wine 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 Strawberry Wine side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The fermentation of fresh strawberries into fruit wine offers a solution to the seasonal surplus of strawberries. 2-phenylethanol is a key compound influencing the flavor profile o... Read abstract →
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase... Read abstract →
Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important s... Read abstract →
The effects of different fermentation methods utilizing <i>Torulaspora delbrueckii</i> 1004 and <i>Saccharomyces cerevisiae</i> 32169 on the physicochemical properties, organic aci... Read abstract →
Wild strawberries are grown widely in southern Shaanxi (China), but information about their sensory and chemical characteristics is scant. In this work, exploratory research was co... Read abstract →