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Myrica rubra, also called yangmei, yamamomo, Chinese Bayberry, Japanese Bayberry, Red Bayberry, Yumberry, Waxberry, or Chinese strawberry tree (and often mistranslated from Chinese as arbutus) is a subtropical tree grown for its sweet, crimson to dark purple-red, edible fruit.
Cook with Chinese bayberry
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Myrica rubra, also called yangmei, yamamomo, Chinese Bayberry, Japanese Bayberry, Red Bayberry, Yumberry, Waxberry, or Chinese strawberry tree (and often mistranslated from Chinese as arbutus) is a subtropical tree grown for its sweet, crimson to dark purple-red, edible fruit.
Highlighted compounds are flavor-active · click to view molecular profile
Chinese water chestnut
20 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“During the bayberry juice storage period, the HS-GC-IMS provided information on the characteristics and intensity of 52 volatile flavor compounds and was used to observe the changes in flavor compounds in bayberry juice during storage.”
NFC Chinese bayberry juice→showed changes in→volatile flavor compounds
“During the bayberry juice storage period, the HS-GC-IMS provided information on the characteristics and intensity of 52 volatile flavor compounds (ten terpenes, fifteen aldehydes, fourteen esters, nine alcohols, three ketones and one furan).”
NFC Chinese bayberry juice→contains→52 volatile flavor compounds
