Cook with Apricot, dried, sulphured, cooked, added sugar
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×55
1×18
2×13
minty×4
3×3
mint×3
sweet×3
woody×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(+)-cis-abscisic aldehyde(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(-)-menthone(+)-taxifolin(-)-maackiain-3-o-glucoside(-)-jasmonoyl-l-isoleucine(+)-7-iso-jasmonate(-)-medicarpin-3-o-glucoside(+)-1(10),4-cadinadiene(-)-matairesinol
Molecular pairings
Pairs well with — computed from shared flavor compounds
Apricot, canned in syrup (sugar content unknown), drained (average)
20 shared
Apricot, in syrup, canned, drained
20 shared
Apricot, canned halves with skin, light syrup pack, solids and liquid
20 shared
Apricot, with skin, raw
20 shared
Apricot, pitted, dried, rehydrated to 35-45% water
20 shared
Apricot, canned in light syrup, drained
20 shared
Apricot, canned whole no skin, heavy syrup pack, solids and liquid
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:44 AM
Verification
Multi-layer verified