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Lingonberry

Fruit & berry· berry

Lingonberry

What it is

Lingonberry is the small red berry of Vaccinium vitis-idaea, a low shrub native to cool northern forests.

What it tastes like

On the nose: sweet, acid; the house adds thyme ✳.

What goes with it

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

Salt and acid

Salt

Salt not measured yet.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

7 of 169 compounds on file carry a paper the library can cite.

  • DL-malic acidtasteacidreads as sour, tartMeasured in 8 of 341 ingredients.cite
    93 ± 24 mg/100 g fresh weight at the Red ripening stage, declining from 155 ± 39 mg/100 g in Green fruit to 48 ± 17 mg/100 g by Late Season. — Amundsen et al. 2023, Foods (Table 2, 'Concentration of sugars and organic acids...', Malic acid row, Red column)
  • D-glucopyranosetastesugarreads as sweetMeasured in 3 of 341 ingredients.cite
    3.0 ± 0.5 g/100 g fresh weight at the Red ripening stage, rising to 3.4 ± 0.1 g/100 g by Late Season -- the paper's own text notes the proportion of glucose relative to total sugars slightly decreased (50-47%) during ripening. — Amundsen et al. 2023, Foods (Table 2, 'Concentration of sugars and organic acids...', Glucose row, Red column)
  • sucrosetastesugarreads as sweetMeasured in 3 of 341 ingredients.cite
    0.38 ± 0.07 g/100 g fresh weight at the Red ripening stage; the paper's own text notes the proportion of sucrose relative to total sugars slightly decreased (8.8-4.3%) over the course of ripening. — Amundsen et al. 2023, Foods (Table 2, 'Concentration of sugars and organic acids...', Sucrose row, Red column)
  • Quinic acidtasteacidMeasured in 2 of 341 ingredients.cite
    1.5 ± 0.2 g/100 g fresh weight at the Red ripening stage, declining from 2.7 ± 0.5 g/100 g in Green fruit to 0.9 ± 0.1 g/100 g by Late Season. — Amundsen et al. 2023, Foods (Table 2, 'Concentration of sugars and organic acids...', Quinic acid row, Red column)
  • shikimic acidtasteacidMeasured in 1 of 341 ingredients.cite
    2.3 ± 0.5 g/100 g fresh weight at the Red ripening stage; the paper's own text states no major changes were detected in its content across ripening. — Amundsen et al. 2023, Foods (Table 2, 'Concentration of sugars and organic acids...', Shikimic acid row, Red column)
  • D-fructopyranosetastealcoholreads as sweetMeasured in 3 of 341 ingredients.cite
    2.7 ± 0.5 g/100 g fresh weight at the Red ripening stage, rising to 3.5 ± 0.4 g/100 g by Late Season -- the paper's own text notes the proportion of fructose relative to total sugars increased (42-49%) during ripening. — Amundsen et al. 2023, Foods (Table 2, 'Concentration of sugars and organic acids...', Fructose row, Red column)

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
  • (4R)-3-[(S)-hydroxy-(4-hydroxy-3-methoxyphenyl)methyl]-4-[(4-hydroxy-3-methoxyphenyl)methyl]oxolan-2-one
  • 1.Xi.,6.xi.,7.xi.-cadina-4,9-dieneterpenoid
  • delta-cadineneterpenoid
  • Epicatechin-(4β→8)-epicatechin-(2β→7,4β→8)-catechinflavonoid
  • carvacrolphenolreads as thymol (PubChem)
  • oleanolic acidacid
  • (R)-3-methyl-3-buten-2-olterpenoid
  • perillyl alcoholterpenoid
  • 3-Hexen-1-olalcohol
  • 2,6-Nonadienalaldehyde
  • procyanidin B1flavonoid
  • 3-pentanolalcohol
  • (2E,4Z)-hepta-2,4-dienalaldehyde
  • [(4R)-4-(prop-1-en-2-yl)cyclohex-1-en-1-yl]methanolalcohol
  • matairesinolphenol
  • borneolterpenoid
  • Procyanidin B2flavonoid
  • 2-(3,4-Dihydroxyphenyl)-5,7-Dihydroxy-3-[(2S,3R,4S,5R,6R)-3,4,5-Trihydroxy-6-(Hydroxymethyl)Oxan-2-yl]Oxy-Chromen-4-oneflavonoid
  • alpha-muuroleneterpenoid
  • 3-[(2S,3R,4R,5S)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy-2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromen-4-oneflavonoid
  • proanthocyanidin A2flavonoid
  • vacciniinphenol
  • cyanidin cationflavonoid
  • 2-O-Caffeoylarbutinsugar
  • (1R,5R,6S,13S,21R)-5,13-bis(3,4-dihydroxyphenyl)-18-[(2R,3R,4S)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-4,12,14-trioxapentacyclo[11.7.1.02,11.03,8.015,20]henicosa-2(11),3(8),9,15(20),16,18-hexaene-6,9,17,19,21-pentolflavonoid
  • p-cymen-8-olterpenoid
  • 6-O-Acetylarbutinsugar
  • procyanidin B3flavonoid
  • beta-pineneterpenoidreads as terpene (PubChem)
  • (2E)-hepta-2,4-dienalaldehyde
  • 7-Oxomatairesinol
  • 4-[(2R,3S)-2-ethyl-3-[hydroxy-(4-hydroxy-3-methoxyphenyl)methyl]pentyl]-2-methoxyphenol
  • Epicatechin-(2β→7,4β→8)-epicatechin-(4β→8)-epicatechin-(4β→6)-catechinflavonoid
  • Epicatechin-(2β→7,4β→8)-[epicatechin-(4β→8)]2-catechinflavonoid
  • d-camphorterpenoid
  • (+)-isolariciresinolalcohol
  • (3S)-5-[(2S,3R,4S,5R,6S)-6-[2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-4-oxochromen-3-yl]oxy-4,5-dihydroxy-2-methyloxan-3-yl]oxy-3-hydroxy-3-methyl-5-oxopentanoic acidflavonoid
  • 2,4-decadienalaldehyde
  • non-2-enalaldehyde
  • hept-2-enalaldehyde
  • 1-octen-3-olalcohol
  • 2-decenalaldehyde
  • DL-malic acidacid
  • benzoic acidphenolreads as bitter taste (PubChem)
  • 2,4-Heptadienalaldehyde
  • phenol
  • limoneneterpenoidreads as lemon (PubChem)
  • 2-pentanolalcohol
  • hexyl benzoateester
  • 3-beta-D-Arabinopyranosyloxy-5,7-dihydroxy-2-(3,4-dihydroxyphenyl)-1-benzopyryliumflavonoid
  • benzaldehydealdehydereads as burning aromatic taste (PubChem)
  • benzyl alcoholalcoholreads as aromatic (PubChem)
  • camphorterpenoidreads as pungent aromatic taste (PubChem)
  • 3-careneterpenoid
  • 1-butanolalcoholreads as dry, burning taste (PubChem)
  • (-)-2-methyl-1-butanolalcohol
  • (S)-2-pentanolalcohol
  • verbenoneketone
  • citric acidacidreads as strongly acidic taste (PubChem)
  • p-anisaldehydealdehydereads as hawthorn (PubChem)
  • myrceneterpenoid
  • isoamyl alcoholalcohol
  • nonanalaldehydereads as orange-rose (PubChem)
  • p-cymen-7-olalcohol
  • Hex-3-en-1-yl benzoatephenol
  • 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
  • arctigenin methyl ether
  • Nortrachelogenin
  • naringeninflavonoid
  • eriodictyolflavonoid
  • D-limoneneterpenoidreads as citrus (PubChem)
  • (-)-campheneterpenoid
  • (-)-beta-pineneterpenoid
  • delta-cadineneterpenoid
  • cyanidin 3-O-β-D-glucosideflavonoid
  • (+)-3-careneterpenoid
  • 5-hydroxy-2-(4-hydroxy-3-methoxyphenyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}chromen-7-oneflavonoid
  • (2R,3S,4R,5R,6S)-2-[3-hydroxy-5-[(E)-2-(4-hydroxyphenyl)ethenyl]phenoxy]-6-(hydroxymethyl)oxane-3,4,5-triol
  • (E)-cinnamic acidacid
  • resveratrolphenol
  • octanalaldehydereads as fruity (PubChem)
  • cinnamtannin D-1flavonoid
  • cinnamtannin b1flavonoid
  • 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
  • 1-methyl-4-(1,2,2-trimethylcyclopentyl)benzeneterpenoid
  • 1-p-menthen-9-alterpenoid
  • quercetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • quercitrinflavonoid
  • 1-O-trans-cinnamoyl-beta-D-glucopyranoseacid
  • isoquercetinflavonoid
  • kaempferolflavonoid
  • cis-3-hexen-1-olalcoholreads as grassy-green (PubChem)
  • galanginflavonoid
  • hyperosideflavonoid
  • isorhamnetinflavonoid
  • myricetinflavonoid
  • rhamnetinflavonoid
  • 2-heptenalaldehyde
  • 2,4-heptadienalaldehyde
  • 2-Nonenalaldehyde
  • trans-2-decenalaldehyde
  • [(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-2-(4-hydroxyphenoxy)oxan-3-yl] (E)-3-(3,4-dihydroxyphenyl)prop-2-enoateacid
  • quercetin-3-O-beta-D-xylopyranosideflavonoid
  • cis-3-hexenyl benzoateester
  • 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
  • guaijaverinflavonoid
  • Secoisolariciresinol-sesquilignan
  • phenylethyl alcoholalcoholreads as sharp burning taste (PubChem)
  • hexanalaldehydereads as sharp, aldehyde (PubChem)
  • p-coumaric acidacid
  • (E,Z)-2,6-nonadienalaldehyde
  • ursolic acidacid
  • 2,3-butanedioneketone
  • gallocatechinflavonoid
  • secoisolariciresinol
  • linaloolalcoholreads as spicy, citrus taste (PubChem)
  • campheneterpenoidreads as camphor (PubChem)
  • 3-methyl-3-buten-2-olalcohol
  • alpha-pineneterpenoidreads as turpentine (PubChem)
  • (+)-linaloolalcohol
  • tangeretinflavonoid
  • trans-caffeic acidphenol
  • (R)-2-methylbutyric acidacid
  • thymolphenolreads as aromatic (PubChem)
  • (-)-1-octen-3-olalcohol
  • 2-phenylphenolphenolreads as phenolic (PubChem)
  • ethyl benzoateester
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • hesperetinflavonoid
  • (+)-sesamin
  • Conidendrin
  • (+)-pinoresinolphenol
  • p-cymeneterpenoid
  • styreneacidreads as aromatic (PubChem)
  • (2S)-2-[(1R)-4-methylcyclohex-3-en-1-yl]propanalterpenoid
  • pentanalaldehydereads as it has sharp, penetrating flavor (PubChem)
  • 1-hexanolalcoholreads as fatty, fruity (PubChem)
  • heptanalaldehydereads as fatty taste (PubChem)
  • decanalaldehydereads as citrus (PubChem)
  • methyl palmitateester
  • 2-Octadecanoneacid
  • methyl stearateester
  • (+)-α-pineneterpenoid
  • 2-methylbutyric acidacid
  • Lariciresinol-sesquilignan
  • cupareneterpenoid
  • 2-methyl-1-butanolalcohol
  • benzyl acetateesterreads as pear (PubChem)
  • ethyl acetateesterreads as fragrant (PubChem)
  • 1-nonanolalcoholreads as floral (PubChem)
  • (+)-catechinflavonoid
  • (-)-verbenoneketone
  • 1-octanolalcoholreads as fresh orange rose (PubChem)
  • Proanthocyanidin Aflavonoid
  • 6-methyl-5-hepten-2-oneketonereads as fruity taste (PubChem)
  • procyanidin A1flavonoid
  • phenolreads as sweet, tarry (PubChem)

Sources

  • Amundsen et al. 2023, Foods
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