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Apricot

Fruit & berry· stone fruit

Apricot

What it is

Apricot is the stone fruit of Prunus armeniaca, a tree native to Central Asia.

What it tastes like

On the nose: fruity, woody, floral, citrus. Among its measured molecules: γ-decalactone, trans-2-hexenyl acetate, 2-carene, cis-3-hexenyl acetate, butyl acetate.

What goes with it

273 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 1 mg per 100 g — USDA FoodData Central 171697.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 158 compounds on file carry a paper the library can cite.

  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    16.15% of total volatiles in the Mamaia cultivar (A10) and present in all eleven cultivars at 3.46% or more — the most consistently abundant compound in the table — Pintea et al. 2020, Antioxidants (Table 4, Aldehydes, row 'Hexanal')
  • linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite
    33.52% of total volatiles in the Umberto cultivar (A6), above 20% in four others (A1 25.97, A5 20.33, A9 22 ± 1.45, A11 31.55) and present in all eleven; the paper states 'β-linalool was the main terpenoid' in six of the eleven cultivars — Pintea et al. 2020, Antioxidants (Table 4 (Composition of volatiles in the 11 apricot cultivars), Terpenoids, row 'β-Linalool'; Results §3.3)
  • hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite
    11.72% of total volatiles in the Sirena cultivar (A3) and 8.03% in Comandor (A2); as low as 0.07% in Sulmona (A5), the widest cultivar spread of any major ester, but present in all eleven — Pintea et al. 2020, Antioxidants (Table 4, Esters, row 'Acetic acid, hexyl ester')
  • 6-methyl-5-hepten-2-onearomaketonereads as fruity taste (PubChem)Measured in 15 of 338 ingredients.cite
    9.46% of total volatiles in the Olimp cultivar (A8) and 7.33% in Mamaia (A10); present in all eleven cultivars at 1.34% or more — the dominant ketone throughout — Pintea et al. 2020, Antioxidants (Table 4, Ketones, row '6-methyl-5-Hepten-2-one')
  • γ-decalactonearomaetherMeasured in 4 of 338 ingredients.cite
    named among the volatile compounds that are 'the main contributors to the PC2' separating the eleven cultivars — Pintea et al. 2020, Antioxidants (Results §3.4, principal component analysis)
  • alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite
    4.76% of total volatiles in the Umberto cultivar (A6), 4.47% in Tudor (A11) and 4.00% in Harogem (A1), but not detected in five of the eleven cultivars — abundant where present, absent where not — Pintea et al. 2020, Antioxidants (Table 4, Terpenoids, row 'α-Terpineol')
  • limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite
    4.13% of total volatiles in the Băneasa Red cultivar (A9), 4.01% in Harogem (A1) and 3.80% in Tudor (A11); present in all eleven cultivars at 1.36% or more — Pintea et al. 2020, Antioxidants (Table 4, Terpenoids, row 'd-Limonene')
  • myrcenearomaterpenoidreads as pleasant (PubChem)Measured in 68 of 338 ingredients.cite
    3.75% of total volatiles in the Tudor cultivar (A11) and 3.30% in Băneasa Red (A9); present in ten of the eleven cultivars — Pintea et al. 2020, Antioxidants (Table 4, Terpenoids, row 'β-Myrcene')
  • ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite
    4.48% of total volatiles in the Comandor cultivar (A2) — an order of magnitude above every other cultivar; detected in eight of the eleven — Pintea et al. 2020, Antioxidants (Table 4, Esters, row 'Hexanoic acid, ethyl ester')
  • butyl acetatearomaesterreads as sweet (PubChem)Measured in 8 of 338 ingredients.cite
    named among the volatile compounds that are 'the main contributors to the PC2' separating the eleven cultivars — Pintea et al. 2020, Antioxidants (Results §3.4, principal component analysis)
  • 2-carenearomaterpenoidMeasured in 5 of 338 ingredients.cite
    2.79% of total volatiles in the Olimp cultivar (A8) and 2.56% in Sirena (A3); present in all eleven cultivars at 0.84% or more — Pintea et al. 2020, Antioxidants (Table 4, Terpenoids, row '2-Carene')
  • trans-β-iononearomaterpenoidreads as warm woody, dry, and fruity odor (PubChem)Measured in 19 of 338 ingredients.cite
    9.23% of total volatiles in the Olimp cultivar (A8) and 6.84% in Excelsior (A4), present in nine of the eleven; the paper links the Olimp sample's floral notes to it carrying 'the highest percentage of β-ionone' — Pintea et al. 2020, Antioxidants (Table 4, Terpenoids, row 'β-Ionone'; Results §3.3)
  • geranylacetonearomaketoneMeasured in 9 of 338 ingredients.cite
    3.71% of total volatiles in the Olimp cultivar (A8) and 2.65% in Mamaia (A10); present in all eleven cultivars — Pintea et al. 2020, Antioxidants (Table 4, Terpenoids, row 'Geranylacetone')
  • trans-2-hexenyl acetatearomaesterMeasured in 4 of 338 ingredients.cite
    4.17% of total volatiles in the Excelsior cultivar (A4) and 1.59% in Comandor (A2); present in ten of the eleven cultivars — Pintea et al. 2020, Antioxidants (Table 4, Esters, row '2-Hexen-1-ol, acetate, (E)-')
  • cis-3-hexenyl acetatearomaesterMeasured in 7 of 338 ingredients.cite
    2.96% of total volatiles in the Sulina cultivar (A7) and 2.51% in Sirena (A3); present in all eleven cultivars — Pintea et al. 2020, Antioxidants (Table 4, Esters, row 'Acetic acid cis-3-hexenyl ester')

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • 3-feruloylquinic acidacid
  • (13Z)-β-caroteneterpenoid
  • tyrosolphenol
  • isovaleric acidacidreads as acid taste (PubChem)
  • (EZ)-sinapic acidacid
  • mandelonitrilenitrogen compound
  • Epicatechin gallateester
  • amyl butyrateester
  • Gibberellin A32terpenoid
  • butyl β-D-glucopyranoside
  • procyanidin B1flavonoid
  • butyl propionateester
  • (2R,3R)-2-(3,4-dihydroxyphenyl)-6-[(2R,3S,4S)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triolflavonoid
  • vanillinphenolreads as sweetish smell (PubChem)
  • (R)-prunasinnitrogen compound
  • matairesinolphenol
  • Procyanidin B2flavonoid
  • aromadendrinketone
  • butyl hexanoateester
  • 5-Hydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadec-12-ene-9-carboxylic acidterpenoid
  • (8R,9R,13S,14R,17S)-13-methyl-6,7,8,9,11,12,14,15,16,17-decahydrocyclopenta[a]phenanthrene-3,17-diolterpenoid
  • Benzyl-beta-d-glucopyranoside
  • (2R)-2-phenyl-2-[(4S,5S)-3,4,5-trihydroxy-6-[[(3R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxan-2-yl]oxyacetonitrilesugar
  • gibberellin A29terpenoid
  • procyanidin B3flavonoid
  • (-)-procyanidin B4flavonoid
  • 4,5,7,12-Tetrahydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadec-13-ene-9-carboxylic acidterpenoid
  • procyanidin C1flavonoid
  • hexyl butyrateester
  • acetic acidacidreads as pungent (PubChem)
  • acetoinketonereads as buttery odor (PubChem)
  • Chlorogenic acidphenol
  • benzoic acidphenolreads as bitter taste (PubChem)
  • phenol
  • Ephedrannin Aflavonoid
  • amygdalinsugar
  • beta-sitosterolalcohol
  • hexyl hexanoateester
  • benzaldehydealdehydereads as burning aromatic taste (PubChem)
  • benzyl alcoholalcoholreads as faint aromatic odor (PubChem)
  • hexyl 2-methylbutyrateester
  • 1-butanolalcoholreads as dry, burning taste (PubChem)
  • butyric acidacidreads as butter-fat taste (PubChem)
  • p-cresolphenolreads as phenolic odor (PubChem)
  • isoamyl alcoholalcohol
  • 4-coumaric acidacid
  • eugenolphenolreads as odor of cloves (PubChem)
  • 2-methoxy-4-vinylphenolphenol
  • lariciresinolalcohol
  • Gibberellin 1terpenoid
  • caprylic acidacidreads as slight odor (PubChem)
  • lauric acidacidreads as characteristic, like oil of bay (PubChem)
  • naringeninflavonoid
  • CID 439329terpenoid
  • (R)-mandelamidealcohol
  • Neoamygdalinsugar
  • (S)-cryptoxanthinterpenoid
  • oleic acidacidreads as peculiar lard-like odor (PubChem)
  • ferulic acidacid
  • lycopeneterpenoid
  • 5,13-Dihydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadecane-9-carboxylic acidterpenoid
  • procyanidin B8flavonoid
  • Prodelphinidin Bflavonoid
  • quercetinflavonoid
  • Gibberellin A1terpenoid
  • apigeninflavonoid
  • luteolinflavonoid
  • linoleic acidacid
  • β-caroteneterpenoid
  • neochlorogenic acidacid
  • (all-E)-phytoeneterpenoid
  • all-trans-zeta-caroteneterpenoid
  • γ-caroteneterpenoid
  • isoquercetinflavonoid
  • rutinflavonoid
  • kaempferolflavonoid
  • zeaxanthinterpenoid
  • cryptoxanthinterpenoid
  • luteinterpenoid
  • myricetinflavonoid
  • 4-p-Coumaroylquinic acidacid
  • prunetinflavonoid
  • gibberellin A5terpenoid
  • 1,3,3-trimethyl-2-[(1E,3Z,5Z,7E,9E,11E,13Z,15Z,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethylcyclohexen-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohexeneterpenoid
  • chlorogenic acidacid
  • Geranin Aflavonoid
  • ent-Epiafzelechin-(2alpha-O-7,4alpha-8)-ent-epiafzelechinflavonoid
  • Mahuannin Aflavonoid
  • nictoflorinflavonoid
  • (3R,3'R,15-cis)-b,b-Carotene-3,3'-diolterpenoid
  • 4-(3-Hydroxybut-1-enyl)-3,5,5-trimethylcyclohex-3-enolterpenoid
  • 3-Hydroxy-beta-iononeterpenoid
  • 3-Oxo-alpha-ionolterpenoid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2R,3S,4R,5R,6S)-3,4,5-trihydroxy-6-[[(2S,3S,4S,5S,6R)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-oneflavonoid
  • kaempferol-7-O-neohesperidosideflavonoid
  • sitoglusideterpenoid
  • cis-b,b-Caroteneterpenoid
  • sucrosesugarreads as sweet (PubChem)
  • phenylethyl alcoholalcoholreads as sharp burning taste (PubChem)
  • butyl 2-methyl butyrateester
  • 4-vinylphenolphenol
  • p-coumaric acidacid
  • geraniolalcoholreads as sweet rose odor (PubChem)
  • (E)-sinapic acidacid
  • alpha carotene (stereochemistry specified)terpenoid
  • (1R)-4-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(1R)-4-hydroxy-2,6,6-trimethylcyclohex-2-en-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-3,5,5-trimethylcyclohex-3-en-1-olterpenoid
  • all-trans-phytoflueneterpenoid
  • nerolalcoholreads as sweet rose (PubChem)
  • trans-5-O-(4-coumaroyl)-D-quinic acidacid
  • epigallocatechin gallateester
  • gallocatechinflavonoid
  • secoisolariciresinol
  • (R)-amygdalinsugar
  • (8S,9S,13S,14R)-3-hydroxy-13-methyl-7,8,9,11,12,14,15,16-octahydro-6H-cyclopenta[a]phenanthren-17-oneterpenoid
  • (15Z)-phytoflueneterpenoid
  • (6S)-dehydrovomifoliolterpenoid
  • trans-caffeic acidphenol
  • β-D-GlcpA-(1→6)-β-D-Galpsugar
  • (E/Z)-ferulic acidacid
  • protocatechuic acidacid
  • 5-O-sinapoylquinic acidacid
  • 3-O-sinapoylquinic acidacid
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • hesperetinflavonoid
  • ent-Epiafzelechin-(2alpha-O-7,4alpha-8)-afzelechinflavonoid
  • (+)-pinoresinolphenol
  • 4-hydroxy acetophenone
  • hydrogen cyanidereads as bitter almond odor (PubChem)
  • ethyl butyrateesterreads as pineapple odor (PubChem)
  • butyl butyrateester
  • 1-hexanolalcoholreads as fatty, fruity (PubChem)
  • 2-methylbutyric acidacid
  • (3R)-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triolflavonoid
  • hexanoic acidacid
  • (+)-catechinflavonoid
  • 3-O-feruloyl-D-quinic acidacid
  • (9Z)-β-caroteneterpenoid
  • 3-p-Coumaroylquinic acidacid
  • phenolreads as sweet, tarry odor (PubChem)
  • 15-cis-phytoeneterpenoid
  • phenylacetaldehydealdehyde

Sources

  • Pintea et al. 2020, Antioxidants
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