Cook with Apricot, dehydrated (low moisture), sulphured, cooked
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×54
1×18
2×13
minty×4
3×3
mint×3
sweet×3
woody×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
fructose(+)-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
Molecular pairings
Pairs well with — computed from shared flavor compounds
Apricot, canned whole no skin, extra heavy syrup, solids and liquid
20 shared
Apricot, frozen, sweetened
20 shared
Apricot, with skin, raw
20 shared
Apricot, canned halves with skin, water pack, solids and liquid
20 shared
Apricot, canned, heavy syrup, drained
20 shared
Apricot, canned whole no skin, water pack, solids and liquid
20 shared
Apricot, dried, sulphured, cooked without added sugar
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:45 AM
Verification
Multi-layer verified