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Kiwifruit

Fruit & berry· tropical fruit

Kiwifruit

What it is

Kiwifruit is the fruit of Actinidia deliciosa, a vine native to China and widely cultivated in New Zealand.

What it tastes like

On the nose: ammonia, apple, citrus; the house adds green ✳. Among its measured molecules: o-isopropenyltoluene, ammonium carbamate, butyl butyrate, ethyl benzoate, styrene.

What goes with it

257 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 3 mg per 100 g — USDA FoodData Central 168153.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

19 of 134 compounds on file carry a paper the library can cite.

  • ethanolaromaalcoholreads as burning (PubChem)Measured in 19 of 338 ingredients.cite
    concentration range 113.69-1395.23 ug/L; present in all 23 cultivars — Lan et al. 2021, Foods (Table 2, row #38 'Ethanol')
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    concentration range 0.00-1671.57 ug/L; present in 19 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #56 'Hexanal')
  • alpha-pinenearomaterpenoidreads as odor of turpentine (PubChem)Measured in 71 of 338 ingredients.cite
    concentration range 0.00-406.12 ug/L; present in 9 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #116 'alpha-Pinene')
  • ethyl benzoatearomaesterMeasured in 6 of 338 ingredients.cite
    concentration range 0.00-349.13 ug/L; present in 8 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #29 'Ethyl benzoate')
  • styrenearomaacidreads as aromatic odor (PubChem)Measured in 6 of 338 ingredients.cite
    concentration range 0.00-521.27 ug/L; present in 22 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #113 'Styrene')
  • ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite
    concentration range 1.56-7042.01 ug/L; present in all 23 cultivars — Lan et al. 2021, Foods (Table 2, row #12 'Ethyl butanoate')
  • methyl hexanoatearomaesterMeasured in 11 of 338 ingredients.cite
    concentration range 0.00-226.78 ug/L; present in 13 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #20 'Methyl hexanoate')
  • butyl butyratearomaesterMeasured in 3 of 338 ingredients.cite
    concentration range 0.00-409.61 ug/L; present in 8 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #22 'Butyl butanoate')
  • ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite
    concentration range 1.42-430.85 ug/L across 23 cultivars, HS-SPME-GC-MS; present in all 23 cultivars — Lan et al. 2021, Foods (Table 2, row #2 'Ethyl acetate')
  • methyl butyratearomaesterreads as apple-like odor (PubChem)Measured in 6 of 338 ingredients.cite
    concentration range 0.00-2675.60 ug/L; present in 14 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #6 'Methyl butanoate')
  • beta-pinenearomaterpenoidreads as terpene odor (PubChem)Measured in 55 of 338 ingredients.cite
    concentration range 0.00-543.45 ug/L; present in 3 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #118 '(1s)-(-)-beta-Pinene')
  • limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite
    concentration range 1.55-201.63 ug/L; present in all 23 cultivars — Lan et al. 2021, Foods (Table 2, row #122 'D-Limonene')
  • ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite
    concentration range 0.00-1223.14 ug/L; present in 22 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #24 'Ethyl hexanoate')
  • o-isopropenyltoluenearomaterpenoidMeasured in 1 of 338 ingredients.cite
    concentration range 0.00-209.16 ug/L; present in 15 of 23 cultivars — Lan et al. 2021, Foods (Table 2, row #125 'o-Isopropenyltoluene')
  • ammonium carbamatearomareads as ammonia odor (PubChem)Measured in 1 of 338 ingredients.cite
    concentration range 4.42-28.61 ug/L; present in all 23 cultivars — Lan et al. 2021, Foods (Table 2, row #164 'Ammonium carbamate')
  • 2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite
    concentration range 15.89-6227.87 ug/L; present in all 23 cultivars — Lan et al. 2021, Foods (Table 2, row #57 '(E)-2-Hexenal')
  • trans-2-hexenolaromaalcoholMeasured in 17 of 338 ingredients.cite
    concentration range 11.53-294.54 ug/L; present in all 23 cultivars — Lan et al. 2021, Foods (Table 2, row #47 '(E)-2-Hexen-1-ol')

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.

  • syringaresinolphenol
  • 2alpha,3alpha,19,24-Tetrahydroxyurs-12-ene-28-oic acid beta-D-glucopyranosyl esterterpenoid
  • 2alpha,3alpha,24-Trihydroxy-19beta-methyl-30-noroleana-12,20(29)-diene-28-oic acidterpenoid
  • aldehydo-D-glucosealdehyde
  • Epicatechin gallateester
  • methyl propionateesterreads as sweet, rum taste (PubChem)
  • procyanidin B1flavonoid
  • toluenehydrocarbonreads as sweet, pungent, benzene-like odor (PubChem)
  • tryptaminenitrogen compound
  • planchol A
  • (1R,10R,11R,15R)-4-hydroxy-6-methoxy-15-methyl-9,14,16-trioxatetracyclo[8.6.0.03,8.011,15]hexadeca-3,5,7-trien-13-one
  • (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
  • uracilnitrogen compound
  • methyl 2-furoateester
  • asiatic acidterpenoid
  • matairesinolphenol
  • ethyl 2-furoateester
  • 1-penten-3-olalcohol
  • methyl valerateester
  • Procyanidin B2flavonoid
  • (3S,4aR,6aR,6aR,6bR,8aS,12S,12aR,14aR,14bR)-4,4,6a,6b,8a,11,12,14b-octamethyl-2,3,4a,5,6,6a,7,8,9,12,12a,13,14,14a-tetradecahydro-1H-picen-3-olterpenoid
  • (1S,2R,4aS,6aR,6aS,6bR,8aR,9S,10S,11R,12aR,14bS)-10,11-dihydroxy-9-(hydroxymethyl)-1,2,6a,6b,9,12a-hexamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydro-1H-picene-4a-carboxylic acidterpenoid
  • 10-hydroxy-1,2,6a,6b,9,9,12a-heptamethyl-3,4,5,6,6a,7,8,8a,10,11,12,13-dodecahydro-2H-picene-4a-carboxylic acidterpenoid
  • Epiafzelechin-(4beta-8)-epiafzelechinflavonoid
  • Myrianthic acidterpenoid
  • 10-hydroxy-9-(hydroxymethyl)-1,2,6a,6b,9,12a-hexamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydro-1H-picene-4a-carboxylic acidterpenoid
  • procyanidin B3flavonoid
  • (-)-procyanidin B4flavonoid
  • isotachiosidephenol
  • 1-penten-3-oneketone
  • Colosolic acidterpenoid
  • (1R,10R,11R,15R)-4,6-dimethoxy-15-methyl-9,14,16-trioxatetracyclo[8.6.0.03,8.011,15]hexadeca-3(8),4,6-trien-13-one
  • (1R,2R,4aS,6aR,6aS,6bR,8aR,10S,11R,12aR,14bS)-1,10,11-trihydroxy-9,9-bis(hydroxymethyl)-1,2,6a,6b,12a-pentamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydropicene-4a-carboxylic acidterpenoid
  • (2R,3R,4S,5S,6R)-2-[(2R)-3-hydroxy-2-[4-(3-hydroxypropyl)-2-methoxyphenoxy]propoxy]-6-(hydroxymethyl)oxane-3,4,5-triol
  • (1S,4S,5R,8R,9S,10S,11R,13R,14R,16S,17S,18R)-16-chloro-9,10,11-trihydroxy-9-(hydroxymethyl)-4,5,13,20,20-pentamethyl-24-oxahexacyclo[15.5.2.01,18.04,17.05,14.08,13]tetracosan-23-oneterpenoid
  • [(1R,10R,11R,15R)-4-hydroxy-15-methyl-13-oxo-9,14,16-trioxatetracyclo[8.6.0.03,8.011,15]hexadeca-3,5,7-trien-6-yl] acetate
  • 7-(beta-D-Glucopyranosyloxy)-5-hydroxy-6-methoxy-2H-1-benzopyran-2-onecoumarin
  • procyanidin C1flavonoid
  • oxalic acidacid
  • adeninenitrogen compound
  • DL-malic acidacid
  • 3-(4-hydroxyphenyl)-1-[4-hydroxy-2-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]propan-1-oneflavonoid
  • beta-sitosterolalcohol
  • CID 23132228terpenoid
  • benzaldehydealdehydereads as burning aromatic taste (PubChem)
  • 3-careneterpenoid
  • D-fructopyranosealcoholreads as sweet (PubChem)
  • asiatic acidterpenoid
  • citric acidacidreads as strongly acidic taste (PubChem)
  • 4-[(3S,3aR,6aR)-3-(4-hydroxy-3-methoxyphenyl)-1,3,3a,4,6,6a-hexahydrofuro[3,4-c]furan-6-yl]-2,6-dimethoxyphenol
  • lariciresinolalcohol
  • oxalic acidacid
  • afzelechinflavonoid
  • afzelechin-(4α→8)-afzelechinflavonoid
  • (-)-epiafzelechinflavonoid
  • procyanidin B8flavonoid
  • 19alpha-hydroxyasiatic acidacid
  • Prodelphinidin Bflavonoid
  • (2R,3S,4R,5R)-2-butoxy-2-(hydroxymethyl)oxane-3,4,5-triol
  • DL-malic acidacidreads as sour taste (PubChem)
  • fraxincoumarin
  • gallocatechin gallateester
  • quercetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • kaempferolflavonoid
  • esculincoumarin
  • fraxetin-8-β-D-allopyranosidecoumarin
  • myricetinflavonoid
  • ubidecarenoneketone
  • pent-1-en-1-olalcohol
  • vitamin Cacidreads as pleasant, sharp, acidic taste (PubChem)
  • sitoglusideterpenoid
  • D-glucopyranosesugarreads as sweet (PubChem)
  • keto-D-fructosesugar
  • sucrosesugarreads as sweet (PubChem)
  • oleanolic acidterpenoid
  • ethylenehydrocarbonreads as sweet (PubChem)
  • ursolic acidacid
  • epigallocatechin gallateester
  • Quinic acidacid
  • gallocatechinflavonoid
  • secoisolariciresinol
  • methyl acetateesterreads as pleasant odor (PubChem)
  • 2-methylpropanoic acidacidreads as cheesy taste (PubChem)
  • 3-Hydroxy-2-pyroneether
  • actinidinenitrogen compound
  • corosolic acidterpenoid
  • (1R,2R,4aS,6aR,6aS,6bR,8aR,9S,10S,11R,12aR,14bS)-1,10,11-trihydroxy-9-(hydroxymethyl)-1,2,6a,6b,9,12a-hexamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydropicene-4a-carboxylic acidterpenoid
  • 2,3,24-Trihydroxyolean-12-en-28-oic acidterpenoid
  • (1S,2R,4aS,6aS,6bR,8aR,9S,10R,11R,12aR,12bR,14bS)-10,11-dihydroxy-9-(hydroxymethyl)-1,2,6a,6b,9,12a-hexamethyl-2,3,4,5,6,7,8,8a,10,11,12,12b,13,14b-tetradecahydro-1H-picene-4a-carboxylic acidterpenoid
  • actinidic acidacid
  • methyl benzoateesterreads as fragrant odor (PubChem)
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • o-xylenehydrocarbonreads as sweet (PubChem)
  • (+)-pinoresinolphenol
  • arjunolic acidacid
  • maslinic acidacid
  • p-cymeneterpenoidreads as mild pleasant odor (PubChem)
  • ethylbenzenehydrocarbonreads as pungent odor (PubChem)
  • 2-ethylhexanolalcoholreads as sweet, fatty-floral taste with fruital note (PubChem)
  • ethyl propionateesterreads as fruity odor (PubChem)
  • p-xylenehydrocarbonreads as sweet (PubChem)
  • m-xylenehydrocarbonreads as sweet odor (PubChem)
  • pentanalaldehydereads as it has sharp, penetrating flavor (PubChem)
  • 1-hexanolalcoholreads as fatty, fruity (PubChem)
  • heptyl alcoholalcoholreads as fragrant (PubChem)
  • 2-methylbutyric acidacid
  • vanillic acidacid
  • inositolsugar
  • (+)-catechinflavonoid
  • naphthalenehydrocarbonreads as aromatic odor (PubChem)
  • oxalic acidacid
  • 2alpha,3alpha,23-trihydroxyurs-12-en-28-oic acidacid

Sources

  • Lan et al. 2021, Foods
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