black raspberry (fruit) — Ingredient

About

fruit of Rubus occidentalis

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

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(-)-jasmonoyl-l-isoleucine(-)-menthone (-)-phaseollidin (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (+)-pulegone(+)-taxifolin(±)-menthone(2-trans-6-trans)-farnesoate (2e,6e)-farnesol(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone

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.

Molecular affinity

Pairs well with — ingredients that share aroma compounds

Research Evidence

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The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.

black raspberry