the library

Cherry

Fruit & berry· stone fruit

Every one of its 15 compounds carries a paper the library can cite.

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

  7.5% of 'Ravenna a gambo lungo' and 1.5% of 'Graffione' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 5, printed 'Benzaldheyde'; Abstract, spelled benzaldehyde)
• 1,8-cineolearomaterpenoidreads as camphor-like odor (PubChem)Measured in 38 of 338 ingredients.cite

  6.9% of the 'Graffione' volatiles; present only in trace (below 0.1%) in 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 7 '1,8-Cineole')
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  16.4% of 'Graffione' and 3.8% of 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 1 'Hexanal'; Abstract)
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  24.7% of the 'Graffione' volatiles — its largest constituent — against 1.3% in 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 8 'Linalool'; Abstract)
• decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite

  22.1% of 'Ravenna a gambo lungo' and 11.7% of 'Graffione' — the only compound above 10% in both cultivars — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 11 'Decanal'; Abstract)
• linalyl acetatearomaterpenoidreads as bergamot-lavender odor (PubChem)Measured in 12 of 338 ingredients.cite

  12.4% of the 'Graffione' volatiles and not detected in 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 13 'Linalyl acetate')
• terpinen-4-olaromaalcoholreads as pine (PubChem)Measured in 41 of 338 ingredients.cite

  3.4% of 'Graffione' and 1.9% of 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 10 'Terpinen-4-ol')
• alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite

  3.6% of the 'Graffione' volatiles and not detected in 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 12 'α-Terpineol')
• limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite

  2.4% of 'Ravenna a gambo lungo' and 2.3% of 'Graffione' — the only compound in the table with no significant difference between the two cultivars — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 6 'Limonene')
• nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite

  8.9% of 'Ravenna a gambo lungo' and 3.1% of 'Graffione' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 9 'Nonanal'; Abstract)
• bornyl acetatearomaterpenoidMeasured in 10 of 338 ingredients.cite

  2.0% of the 'Graffione' volatiles and not detected in 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 14 'L-Bornyl acetate')
• cis-geranylacetonearomaterpenoidMeasured in 4 of 338 ingredients.cite

  6.3% of 'Ravenna a gambo lungo'; present only in trace in 'Graffione'. The paper's abstract reports the same 6.3% under the name 'cis-geranyl acetate' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 15 'Cis-geranylacetone')
• 2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite

  9.0% of 'Graffione' and 2.5% of 'Ravenna a gambo lungo' — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 2 'Trans-2-hexenal')
• nerolidolaromaalcoholMeasured in 14 of 338 ingredients.cite

  1.9% of 'Ravenna a gambo lungo' and not detected in 'Graffione'; the only sesquiterpenoid in the table — Frangipane et al. 2026, International Journal of Food Science (Table 4, row 16 'Nerolidol')
• trans-2-hexenolaromaalcoholMeasured in 17 of 338 ingredients.cite

  38.9% of the 'Ravenna a gambo lungo' volatiles — the single largest constituent measured in either cultivar — against 2.5% in 'Graffione' — Frangipane et al. 2026, International Journal of Food Science (Table 4 (Volatile content of cherries, as determined by HS-SPME/GC-MS), row 3 'Trans-2-hexenol'; Abstract)