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Persimmon, japanese, dried — Ingredient · Foodgeist
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Persimmon, japanese, dried
Aroma profile Derived from this ingredient’s flavor compounds
fresh ×6
aromatic ×6
mint ×4
camphoraceous ×4
grassy ×4
pungent ×4
cooling ×3
menthol ×3
Taste profile Derived from this ingredient's compounds · measured taste classes
bitter sweet
Composition 60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food Best pairings Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Persimmon persimmon (raw) Pomegranate Durian Molecular affinity Pairs well with — ingredients that share aroma compounds
Share Pinterest converts best for culinary content Multi-source verified Verification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
(+)-taxifolin
(±)-menthone
(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone
(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone
(2e)-4-hydroxy-5-methyl-2-propylidene-3(2h)-furanone
(2s)-pinocembrin
+30 more
Predicted from chemically-related foods · click to view molecular profile
durian (raw) Persimmon, ja… ◆ cross-validated
Persimmon 3% shared aroma persimmon (raw) 3% shared aroma Pomegranate 2% shared aroma Durian 2% shared aroma durian (raw) 2% shared aroma Persimmon shares flavor compounds
persimmon (raw) shares flavor compounds
Pomegranate shares flavor compounds
Durian shares flavor compounds
durian (raw) shares flavor compounds
Pairing strength is model-derived from our data axes, not a measured taste test.
Based on shared flavor compounds · click to explore
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