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Blackcurrant — Ingredient · Foodgeist
Home / Ingredients / Blackcurrant
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×6 ~
woody ×4 ~
mint ×4
minty ×4
sweet ×4
mentholic ×3
peppermint ×3
camphoreous ×3
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
(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 (+)-neomenthol (-)-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 Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Imported 4/17/2026, 3:59:18 PM
Verification Multi-layer verified
Share Pinterest converts best for culinary content (-)-menthone
(9r,10s)-dihydroxystearate
(+)-7-iso-jasmonate
(-)-medicarpin-3-o-glucoside
(22α)-hydroxy-isofucosterol
(22r,23r)-22,23-dihydroxy-campest-4-en-3-one
(+)-hardwickiic acid
(5α)-campestan-3-one
(8r,8'r)-secoisolariciresinol
(22s,24r)-22-hydroxy-5α-ergostan-3-one
(11z,14z)-icosa-11,14-dienoyl-coa
(22r,23r)-22,23-dihydroxycampesterol
(9s,10e,12z,15z)-9-hydroperoxy-10,12,15-octadecadienoate
(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone
(-)-pinoresinol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says flavor pairing evidence “MLF led to a significant decrease (P < 0.05) in related tertiary descriptors such as ‘blackcurrant’, ‘apricot’, ‘cut green grass’ and ‘green pepper’”
malolactic fermentation → led to → decrease in related tertiary descriptors such as ‘blackcurrant’, ‘apricot’, ‘cut green grass’ and ‘green pepper’
compound effect “Blackcurrant seed oil is known to be one of the richest natural sources of γ‐linolenic (all cis ‐6,9,12‐octadricatrienoic) acid, with values of up to 20% of this acid.”
blackcurrant seed oil → contains → γ‐linolenic acid
compound effect “Blackcurrant seed oil also contains up to 14% α ‐linolenic (all cis ‐9,12,15‐octadecatrienoic) acid.”
blackcurrant seed oil → contains → α‐linolenic acid
technique parameter “The best pressing-yield for blackcurrant was achieved with polygalacturonase and pectin lyase, 65 g/100 g after 1 h and 74 g/100 g after 4 h of pectinolysis”
polygalacturonase and pectin lyase → achieved → 65 g/100 g after 1 h and 74 g/100 g after 4 h of pectinolysis for blackcurrant
technique parameter “appropriate enzyme mixture allowed to obtain cloudy juice with the turbidity of at least 230 NTU for blackcurrant and above 500 NTU for plum juice”
enzyme mixture → allowed obtaining → cloudy juice with the turbidity of at least 230 NTU for blackcurrant and above 500 NTU for plum juice
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