the library

Cape gooseberry

Fruit & berry· berry

Every one of its 39 compounds carries a paper the library can cite.

• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  61 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Benzaldehyde')
• benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite

  2.07% relative peak area, HS-SPME GC-MS — Yilmaztekin 2014, The Scientific World Journal (Table 1 (Volatile compounds of Cape gooseberry fruit obtained by HS-SPME), row 117 'Benzyl alcohol')
• 1-butanolaromaalcoholreads as dry, burning taste (PubChem)Measured in 12 of 338 ingredients.cite

  1881 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row '1-butanol')
• caprylaldehydearomaaldehydereads as citrusMeasured in 37 of 338 ingredients.cite

  odour 'rancid, citrus'; FD factor 16 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row 'Octanal')
• 2,3-butanedionearomaketonereads as butteryMeasured in 15 of 338 ingredients.cite

  odour 'buttery'; FD factor 16 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row 'Butane-2,3-dione')
• phenylacetaldehydearomaaldehydereads as rosy, honey-likeMeasured in 21 of 338 ingredients.cite

  odour 'rosy, honey-like'; FD factor 8 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row '2-Phenylacetaldehyde')
• 1,8-cineolearomaterpenoidreads as camphor-like odor (PubChem)Measured in 38 of 338 ingredients.cite

  45 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Eucalyptol')
• phenylethyl alcoholaromaalcoholreads as flowery, honey-likeMeasured in 41 of 338 ingredients.cite

  odour 'flowery, honey-like'; FD factor 64 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row '2-Phenylethanol')
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  130 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Hexanal')
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  134 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Linalool')
• isobutyraldehydearomaaldehydereads as fruity taste (PubChem)Measured in 6 of 338 ingredients.cite

  117 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row '2-methylpropanal')
• alpha-pinenearomaterpenoidreads as odor of turpentine (PubChem)Measured in 71 of 338 ingredients.cite

  748 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'α-pinene')
• ethyl isobutyratearomaesterreads as fruity, anise-likeMeasured in 6 of 338 ingredients.cite

  odour 'fruity, anise-like'; FD factor 4 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row 'Ethyl 2-methyl propanoate')
• α-phellandrenearomaterpenoidMeasured in 29 of 338 ingredients.cite

  326 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'α-phellandrene')
• p-cymenearomaterpenoidreads as mild pleasant odor (PubChem)Measured in 42 of 338 ingredients.cite

  58 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'p-cymene')
• ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite

  106 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Ethyl butanoate')
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  5.8 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Ethyl octanoate')
• butyl butyratearomaesterMeasured in 3 of 338 ingredients.cite

  2.1% relative peak area, HS-SPME GC-MS — Yilmaztekin 2014, The Scientific World Journal (Table 1 (Volatile compounds of Cape gooseberry fruit obtained by HS-SPME), row 38 'Butyl butanoate')
• ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite

  18 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Ethyl decanoate')
• pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 338 ingredients.cite

  43 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Pentanal')
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  234 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row '1-hexanol')
• 3-hydroxy-3-methylbutenearomaalcoholMeasured in 1 of 338 ingredients.cite

  2.24% relative peak area, HS-SPME GC-MS — Yilmaztekin 2014, The Scientific World Journal (Table 1 (Volatile compounds of Cape gooseberry fruit obtained by HS-SPME), row 15 'Dimethylvinylcarbinol')
• 2-methyl-1-butanolaromaalcoholMeasured in 15 of 338 ingredients.cite

  932 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row '2-methyl-1-butanol')
• terpinen-4-olaromaalcoholreads as pine (PubChem)Measured in 41 of 338 ingredients.cite

  232 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Terpinene-4-ol')
• terpinolenearomaterpenoidreads as terpene taste (PubChem)Measured in 38 of 338 ingredients.cite

  152 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'α-terpinolene')
• 2-methylbutyl acetatearomaesterMeasured in 5 of 338 ingredients.cite

  2.16% relative peak area, HS-SPME GC-MS — Yilmaztekin 2014, The Scientific World Journal (Table 1 (Volatile compounds of Cape gooseberry fruit obtained by HS-SPME), row 23 '2-Methylbutyl acetate')
• beta-pinenearomaterpenoidreads as terpene odor (PubChem)Measured in 55 of 338 ingredients.cite

  28 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'β-pinene')
• alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite

  2.32% relative peak area, HS-SPME GC-MS — Yilmaztekin 2014, The Scientific World Journal (Table 1 (Volatile compounds of Cape gooseberry fruit obtained by HS-SPME), row 94 'α-Terpineol')
• methionalaromasulfur compoundreads as boiled potatoMeasured in 9 of 338 ingredients.cite

  odour 'boiled potato'; FD factor 128 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row 'Methional')
• 1-octen-3-olaromaalcoholreads as mushroomMeasured in 35 of 338 ingredients.cite

  odour 'mushroom'; FD factor 8 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row 'Oct-1-en-3-ol')
• dimethylhydroxy furanonearomareads as cotton candyMeasured in 7 of 338 ingredients.cite

  odour 'cotton candy'; FD factor 512 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row 'Furaneol')
• limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite

  55 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Limonene')
• 2,3-diethyl-5-methylpyrazinearomapyrazinereads as earthyMeasured in 3 of 338 ingredients.cite

  odour 'earthy'; FD factor 128 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row '2,3-Diethyl-5-methyl pyrazine')
• myrcenearomaterpenoidreads as pleasant (PubChem)Measured in 68 of 338 ingredients.cite

  111 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'β-myrcene')
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  149 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Ethyl hexanoate')
• 2-acetyl-1-pyrrolinearomanitrogen compoundreads as popcornMeasured in 5 of 338 ingredients.cite

  odour 'popcorn'; FD factor 8 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row '2-Acetyl-1-pyrroline')
• (E,Z)-2,6-nonadienalaromaaldehydereads as cucumberMeasured in 8 of 338 ingredients.cite

  odour 'cucumber'; FD factor 64 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row '(E2, Z6)-Nona-2,6-dienal')
• 2-Nonenalaromaaldehydereads as fatty, greenMeasured in 20 of 338 ingredients.cite

  odour 'fatty, green'; FD factor 64 by AEDA — Majcher et al. 2020, Molecules (Table 1 (Key odorants identified in cape gooseberry fruit using GC-O with AEDA), row '(E)-Non-2-enal')
• OcimenearomaMeasured in 5 of 338 ingredients.cite

  21 µg/kg in blended fruit, VASE 30 min at 40 °C — Jeleń et al. 2024, Molecules (Table 1 (Compounds detected in Physalis peruviana L. and selected for quantitation using VASE), row 'Ocimene')