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loquat (food) — Ingredient · Foodgeist
Home / Ingredients / loquat Wikidata · Wikimedia (varies) ·
source → Ingredient
loquat fruit from Eriobotrya japonica (for the species, use Q41505)
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About fruit from Eriobotrya japonica (for the species, use Q41505)
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
methyl-guanidine gibberellin-methyl-ester gibberellin-a-44 carbohydrates 1-beta-hydroxy-euscaphic-acid gibberellin-ga-35 gamma-guanidinopropionic-acid gibberellin-a-20 3beta,6beta,19alpha-trihydroxy-urs-12-en-28-oic-acid 3-o-trans-caffeoyltormentic-acid gibberellin-a-29 gibberellin-ga-9 3,6,19-trihydroxy-urs-12-en-28-oic-acid fiber gibberellin-a-15
Molecular pairings Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Source & License Imported 6/3/2026, 4:52:08 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content gamma-guanidinobutramide
nerolidol-3-o-[alpha-l-rhamnopyranosyl-(1,4)-alpha-l-rhamnopyranosyl-(1,2)-beta-d-glucopyranoside]
gibberellin-ga-24
protein
23-trans-p-coumaroyl-tormentic-acid
dehydro-gibberellin-ga-25
3-o-trans-p-coumaroyl-rotundic-acid
tannin
gibberellin-a-35
ash
arachidic-acid
phytosterols
gibberellin-ga-50
nerolidol-3-o-{alpha-l-rhamnopyranosyl-(1,4)-alpha-l-rhamnopyranosyl-(1,2)-[alpha-l-rhamnopyranosyl-(1,6)]-beta-d-glucop
vomifoliol-9-o-beta-d-apiofuranosyl-(1,6)-beta-d-glucopyranoside
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
What science says compound effect “showed 100% inhibition of the anthracnose incidence in postharvest loquat after 6 d”
eugenol entrapped ethosome nanoparticles (ELG-NPs) → showed 100% inhibition → of the anthracnose incidence in postharvest loquat after 6 d
technique parameter “A total of 776 metabolites were identified and annotated”
Nontargeted metabolomics analysis → identified and annotated → 776 metabolites in loquat juice
technique parameter “Both LAB strains fermentation could significantly enhance the antioxidant activity of loquat juice”
Lactobacillus plantarum and Lactobacillus acidophilus fermentation → enhanced → antioxidant activity of loquat juice
technique parameter “but L. plantarum fermentation more effectively increased the total flavonoid content”
Lactobacillus plantarum fermentation → increased → total flavonoid content in loquat juice
technique parameter “The regulation of metabolites plays a very important role in the flavor reconstruction and functional improvement of loquat juices”
Metabolites regulated by Lactobacillus plantarum and Lactobacillus acidophilus fermentation → played a very important role in → flavor reconstruction and functional improvement of loquat juices
