Avocado

Savory & ferment· savory bridge

What it is

Avocado is the single-seeded berry of Persea americana, a tree native to south-central Mexico.

What it tastes like

On the nose: oily, fruity, orange-rose; the house adds creamy ✳. Among its measured molecules: gamma-stearolactone, 1-3-dimethyladamantane, undecylbenzene, dodecylbenzene, 6-pentadecanone.

What goes with it

Linden blossomboth carry heptadecanecite
Figboth carry acetone, fruitycite
Long pepperboth carry heptadecanecite

234 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 7 mg per 100 g — USDA FoodData Central 171705.

Acid

Acid not measured yet.

26 of 183 compounds on file carry a paper the library can cite.

acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 2.004 min, Exp KI not reported — Arango et al. 2025, Food Science & Nutrition (Table 1, row #1, pulp column group)
palmitic acidacidreads as slight characteristic taste (PubChem)Measured in 11 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 34.944 min, Exp KI 2013 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #19, pulp column group)
hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 5.424 min, Exp KI 792 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #3, pulp column group)
cyclohexanonearomaketoneMeasured in 2 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 8.960 min, Exp KI 904 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #5, pulp column group)
pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 3.400 min, Exp KI 713 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #2, pulp column group)
gamma-stearolactonearomaMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 38.147 min, Exp KI 2363 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #23, pulp column group)
heptadecanearomaacidreads as fuel-like (PubChem)Measured in 3 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 38.720 min, Exp KI 2431 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #24, pulp column group)
docosanearomaacidMeasured in 3 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 41.165 min, Exp KI 2743 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #26, pulp column group)
1-3-dimethyladamantanearomahydrocarbonMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 37.530 min, Exp KI 2291 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #21, pulp column group)
undecylbenzenearomaMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 31.730 min, Exp KI 1714 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #11, pulp column group)
1-pentadecenearomaacidMeasured in 2 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 31.820 min, Exp KI 1722 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #12, pulp column group)
dodecylbenzenearomareads as weak oily odor (PubChem)Measured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 34.055 min, Exp KI 1926 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #15, pulp column group)
nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 18.140 min, Exp KI 1111 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #6, pulp column group)
6-pentadecanonearomaMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 37.770 min, Exp KI 2319 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #22, pulp column group)
alpha-ylangenearomaterpenoidMeasured in 4 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 26.940 min, Exp KI 1379 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #8, pulp column group)
isononacosanearomaacidMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 40.916 min, Exp KI 2710 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #25, pulp column group)
1-octyl-1,2,3,4-tetrahydronaphthalenearomaMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 34.610 min, Exp KI 1980 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #18, pulp column group)
2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 7.370 min, Exp KI 855 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #4, pulp column group)
caryophyllenearomaterpenoidMeasured in 50 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 28.335 min, Exp KI 1461 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #10, pulp column group)
palmitelaidic acidaromaacidMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 36.731 min, Exp KI 2202 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #20, pulp column group)
(E)-alpha-bergamotenearomaterpenoidMeasured in 1 of 338 ingredients.cite
experimentally identified in pulp by GC-MS, RT 28.050 min, Exp KI 1443 — Arango et al. 2025, Food Science & Nutrition (Table 1, row #9, pulp column group)

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.

β-bisaboleneterpenoid
(S)-persenone aalcohol
carvacrolphenolreads as thymol odor (PubChem)
3-(4-hydroxyphenyl)propionic acidacid
alpha-cadinolalcohol
syringic acidphenol
Epicatechin gallateester
hexadecaneacid
1,2-dihydroxyhenicosan-4-onealcohol
(3E,5E,7E,9E,11E,13E,15E,17E)-18-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-3,7,12,16-tetramethyloctadeca-3,5,7,9,11,13,15,17-octaen-2-oneterpenoid
terpinen-4-olalcoholreads as pine (PubChem)
procyanidin B1flavonoid
terpinoleneterpenoidreads as terpene taste (PubChem)
(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
Cubenolalcohol
matairesinolphenol
dihydrophaseic acidacid
dihydrophaseic acid 4-O-beta-D-glucosidesugar
Procyanidin B2flavonoid
globulolterpenoid
alpha-muuroleneterpenoid
δ-elemeneterpenoid
gamma-muuroleneterpenoid
Isovanillic acidacid
cyanidin cationflavonoid
avocadienofuran
(+)-cis,trans-Abscisic Acidterpenoid
4-hydroxybenzoic acidacid
(2R,4R)-heptadec-16-yne-1,2,4-triolalcohol
procyanidin B3flavonoid
(-)-procyanidin B4flavonoid
Kaempferol 3-alpha-D-arabinopyranosideflavonoid
beta-pineneterpenoidreads as terpene odor (PubChem)
2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2R,3R,4R,5S)-3,4,5-trihydroxyoxan-2-yl]oxychromen-4-oneflavonoid
neryl acetateterpenoid
10-epi-alpha-cadinolalcohol
cinnamtannin A2flavonoid
heveinacid
(2Z,4E)-5-[(1R,6R)-1-hydroxy-2,6-dimethyl-4-oxo-6-[[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]cyclohex-2-en-1-yl]-3-methylpenta-2,4-dienoic acidterpenoid
(2Z,4E)-5-[(1R,6R)-1-hydroxy-2,6-dimethyl-4-oxo-6-[[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]cyclohex-2-en-1-yl]-3-methylpenta-2,4-dienoic acidterpenoid
(2R,4R)-nonadec-6-ene-1,2,4-triolalcohol
(2S,4S)-nonadecane-1,2,4-triolalcohol
(1S,3S,6Z)-6-[(2R,3E,5E,7E,9E,11E)-2-hydroxy-3,7,12-trimethylpentadeca-3,5,7,9,11,14-hexaenylidene]-1,5,5-trimethylcyclohexane-1,3-diolterpenoid
heveinacid
(2R)-1,2-dihydroxyhenicosan-4-onealcohol
d-carvoneterpenoid
procyanidin C1flavonoid
alpha-terpineolalcoholreads as floral, lilac (PubChem)
homovanillic acidphenol
methyl 2-(1-hydroxy-2-oxopropyl)hexadec-2-enoate
2,4-Dihydroxyheptadec-16-yn-1-yl acetatealcohol
beta-ocimeneterpenoid
sabineneterpenoid
benzoic acidphenolreads as bitter taste (PubChem)
terpinene 4-acetateterpenoid
chrysanthemaxanthinterpenoid
(2R,4R)-16-heptadecene-1,2,4-triolalcohol
beta-sitosterolalcohol
limoneneterpenoidreads as pleasant lemon-like (PubChem)
(2S,4S)-2,4-dihydroxyheptadec-16-en-1-yl acetatealcohol
3-careneterpenoid
(2R,4R)-1,2-dihydroxyheptadec-16-en-4-yl acetatealcohol
(2R,4R)-1,2-dihydroxyheptadec-16-yn-4-yl acetatealcohol
persinalcohol
tau-Muurololalcohol
myrceneterpenoidreads as pleasant (PubChem)
octaneacid
gallic acidacid
4-hydroxybenzoic acidphenol
(2R,4R)-2,4-dihydroxyheptadec-16-en-1-yl acetatealcohol
D-limoneneterpenoidreads as citrus odor (PubChem)
delta-cadineneterpenoid
(2R,3R,5R,6S)-heptane-1,2,3,4,5,6,7-heptolsugar
alpha-cubebeneterpenoid
ferulic acidacid
hippuric acidacid
procyanidin B8flavonoid
Prodelphinidin Bflavonoid
2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
2-phenylfuran
gallocatechin gallateester
quercetinflavonoid
apigeninflavonoid
luteolinflavonoid
quercitrinflavonoid
rutinflavonoid
kaempferolflavonoid
abscisic acidacid
alpha-farneseneterpenoid
germacrene Bterpenoid
humuleneterpenoid
beta-ocimeneterpenoid
hyperosideflavonoid
myricetinflavonoid
persinalcohol
nerolidolalcohol
2,3,5,6,7,8-hexahydro-1H-pyrrolizin-1-ylmethyl 2,3-dihydroxy-2-(2-methylpropyl)pentanoatenitrogen compound
afzelinflavonoid
germacrene Dterpenoid
Juglaninsugar
cis-β-Ocimeneterpenoid
3,4,5,8-tetrahydro-2H-cuban-1-olterpenoid
2-hydroxy-4-oxohenicosa-5,12,15-trien-1-yl acetatealcohol
guaijaverinflavonoid
(2S,4S,6E)-nonadec-6-ene-1,2,4-triolalcohol
1-pentanolalcoholreads as mild odor (PubChem)
o-coumaric acidacid
3'-hydroxycinnamic acidacid
p-coumaric acidacid
(E)-sinapic acidacid
trans-α-Bergamoteneterpenoid
gamma-cadineneterpenoid
(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
p-coumaroylputrescineacid
Persealidealcohol
(R)-Persinalcohol
beta-gurjuneneterpenoid
viridiflorinenitrogen compound
epigallocatechin gallateester
gallocatechinflavonoid
secoisolariciresinol
linaloolalcoholreads as spicy, citrus taste (PubChem)
campheneterpenoidreads as camphor-like (PubChem)
alpha-pineneterpenoidreads as odor of turpentine (PubChem)
(R)-beta-bisaboleneterpenoid
avocadenofuran
avocadynofuran
terpinen-4-ol acetateterpenoid
trans-caffeic acidphenol
methyl eugenolacidreads as bitter, burning taste (PubChem)
protocatechuic acidacid
(−)-epicatechinphenol
(-)-epigallocatechinflavonoid
1-hydroxyhenicosa-2,5,12,15-tetraen-4-onealcohol
1-hydroxyhenicosa-2,12,15-trien-4-onealcohol
2-hydroxy-4-oxohenicosa-5,12-dien-1-yl acetatealcohol
3,5-dihydroxybenzoic acidacid
α-phellandreneterpenoid
γ‑terpineneterpenoid
α-terpineneterpenoid
tricycleneterpenoid
decyl acetateester
vanillic acidacid
cis-Piperitolterpenoid
estragoleetherreads as sweet taste reminiscent of anise (differing from anethole) (PubChem)
(+)-catechinflavonoid
(S,1Z,6Z)-8-Isopropyl-1-methyl-5-methylenecyclodeca-1,6-dieneterpenoid
(1R,2S,7S,8S)-1,3-dimethyl-8-propan-2-yltricyclo[4.4.0.02,7]dec-3-eneterpenoid
(-)-γ-cadineneterpenoid
beta-cubebeneterpenoid
2,6-dihydroxybenzoic acidacid
(2Z,4E)-5-[(1R,3R,5R,8S)-8-hydroxy-1,5-dimethyl-3-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-oxabicyclo[3.2.1]octan-8-yl]-3-methylpenta-2,4-dienoic acidterpenoid
1-octanolalcoholreads as fresh orange rose odor (PubChem)
valenceneterpenoid
(+/-)-persenone aalcohol
(2R,4R)-2,4-dihydroxyheptadec-16-yn-1-yl acetatealcohol
persenone balcohol

Sources

Arango et al. 2025, Food Science & Nutrition

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