Blackberry (produce) — Ingredient

About

The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae. Blackberry is a perennial plant that grows to 3-6 meter tall. The pale pink flowers are produced in late spring and early summer. The fruits are rich in vitamin C, anthocyanins, flavonols and ellagitannins (PMID: 22082199), they have shown the beneficial effects to human health (PMID: 22082199)

Aroma profile

Derived from this ingredient’s flavor compounds

green×34

floral×23

citrus×22

fatty×20

oily×19

aromatic×18

herbaceous×19

sharp×18

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweetsour

Composition

60 compounds identified — cross-referenced scientific databases

(-)-epigallocatechin 3-gallate (-)-trans-pinocarveol (+)-1(10),4-cadinadiene(±)-2-heptanol(±)-2-phenyl-1-propanol (±)-5-ethyl-3-hydroxy-4-methyl-2(5h)-furanone (±)-borneol (±)-myrtenol (2e,4e)-2,4-nonadienal (2e,4e)-decadienal (3r,8e)-3-hydroxy-5,8-megastigmadien-7-one (4s)-limonene (e,e)-2,4-heptadienal (e,e)-2,4-hexadienal (e,e)-2,4-octadienal (e,z)-2,4-heptadienal

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.