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Woodapple

Woodapple is a fruit with 5 known flavor compounds. The most distinctive molecule is ethyl 3-hydroxyhexanoate. It pairs most strongly with mountain papaya, sharing 5 flavor compounds.

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Wikidata Q112003554 (CC0)
5
Flavor Compounds
7
Top Pairings of 856 scored

Flavor Science

Flavor Profile Breakdown

5 compounds

How Woodapple's 5 known compounds break down by aroma category. Percentages are of compounds with a known label.

fruity 5 · 100.0%

Flavor Compounds

4 of 5 are distinctive to woodapple — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in woodapple — 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.

Molecules volatile enough to reach the nose.
methyl butyrate methyl hexanoate ethyl 3-hydroxyhexanoate methyl 3-hydroxyhexanoate ethyl 3-hydroxybutyrate

Best Pairings for Woodapple

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.

Molecular Neighborhood

Woodapple and its 7 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.

Molecular neighborhood diagram of woodapple — top 10 ingredients ranked by shared volatile compounds
1
Mountain Papaya fruit
5 shared compounds
45%
2
Passionfruit fruit
5 shared compounds
40%
3
White Wine beverage alcoholic
4 shared compounds
38%
4
Strawberry berry
4 shared compounds
38%
5
Pineapple fruit
5 shared compounds
36%
6
Mango fruit
4 shared compounds
28%
7
Orange fruit
4 shared compounds
10%

Compare Woodapple side-by-side

Woodapple vs Mountain Papaya Woodapple vs Passionfruit Woodapple vs White Wine Woodapple vs Strawberry Woodapple vs Pineapple Woodapple vs Mango
Research basis

Woodapple is supported by 7 peer-reviewed papers

Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Show all 7 papers →