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Persimmon (fruit) — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×53
1 ×22
2 ×16
3 ×4
4 ×3
fresh ×3
minty ×3
sweet ×3
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
betulin (+)-cis-abscisic aldehyde (+)-neomenthol (+)-7-iso-jasmonate (+)-1(10),4-cadinadiene (+)-lariciresinol (+)-secoisolariciresinol (+)-pinoresinol (+)-pulegone (2e)-octenoyl-coa (24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa (22α)-hydroxy-sitosterol (24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa (22α)-hydroxy-campest-4-en-3-one Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content (9z)-12-oxo-dodec-9-enoate
(-)-vestitol
(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate
(-)-maackiain
(3z)-phytochromobilin
(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa
(9s,10e,12z)-9-hydroperoxy-10,12-octadecadienoate
(9r,10s)-dihydroxystearate
(-)-medicarpin-3-o-glucoside
(e)-β-farnesene
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says ingredient property “Fruits with low, but detectable, fructans included longon, white peach, persimmon, and melon (range, 0.21-0.46 g/100 g fw).”
persimmon → contains → low, but detectable, fructans
technique parameter “No powder was recovered when the persimmon pulp was spray dried alone.”
persimmon pulp → spray dried alone → no powder was recovered
compound effect “Our study indicated that the three tropical fruits possessed obvious antioxidant and antibacterial activity, which supported the possibility of developing the fruits into new natural resource food and functional food as well as new natural antimicrobial agent and food preservatives.”
persimmon, guava, and sweetsop → possess → antioxidant and antibacterial activity
compound effect “In apple vinegar chlorogenic acid was the characteristics while the most abundant mono-phenol in persimmon and kiwifruit was gallic acid.”
gallic acid → is the most abundant mono-phenol → in persimmon and kiwifruit
flavor pairing evidence “The fermented beverage was salty when stored at 20 °C or above.”
fermented persimmon beverage → tastes → salty
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