Pear

Fruit & berry· orchard fruit

What it is

Pear is the pome fruit of Pyrus communis and related species, cultivated across temperate regions.

What it tastes like

On the nose: banana, dry, rose, fatty. Among its measured molecules: damascenone, bergamotol, heptyl acetate, pentyl acetate, octyl acetate.

What goes with it

Jalapeñoboth carry 1-octen-3-ol, mushroomcite
Walnutboth carry 1-octen-3-ol, mushroomcite
Poached chickenboth carry 1-octanol, orange rosecite

216 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 1 mg per 100 g — USDA FoodData Central 169118.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Pear + Sour cherry
both carry 1-butanol, dry (21 of 341 carry it)
Pear + Walnut
both carry 1-octen-3-ol, mushroom (56 of 341 carry it)
Pear + Mulberry
both carry hexanal (118 of 341 carry it)

15 of 110 compounds on file carry a paper the library can cite.

1-butanolaromaalcoholreads as dry, burning taste (PubChem)Measured in 13 of 341 ingredients.cite
0.84 mg/kg FW before storage, 1.17 at 21 days — Gao et al. 2022, Foods (Table 2, row '1-Butanol', column 'Before')
1-octanolaromaalcoholreads as fresh orange rose (PubChem)Measured in 20 of 341 ingredients.cite
one of the eighteen compounds detected in all seven Pyrus ussuriensis cultivars in relatively high contents — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars)
hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 ingredients.cite
last-named of the eighteen compounds detected in all seven Pyrus ussuriensis cultivars in relatively high contents — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars)
1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 50 of 341 ingredients.cite
one of the eighteen compounds detected in all seven Pyrus ussuriensis cultivars in relatively high contents — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars)
heptyl acetatearomaesterMeasured in 3 of 341 ingredients.cite
among the eighteen compounds detected in all seven Pyrus ussuriensis cultivars in relatively high contents, and named a main ester of 'Dongmili' — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars; §2.2 on 'Dongmili')
octyl acetatearomaesterMeasured in 4 of 341 ingredients.cite
one of the eighteen compounds detected in all seven Pyrus ussuriensis cultivars in relatively high contents — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars)
hexyl acetatearomaesterreads as sweet ester (PubChem)Measured in 17 of 341 ingredients.cite
first-named of the eighteen compounds 'detected in all seven pear cultivars, in relatively high contents' (Pyrus ussuriensis) — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars)
pentyl acetatearomaesterreads as persistent banana (PubChem)Measured in 3 of 341 ingredients.cite
one of the eighteen compounds detected in all seven Pyrus ussuriensis cultivars in relatively high contents — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars)
1-octen-3-olaromaalcoholMeasured in 38 of 341 ingredients.cite
0.84 mg/kg FW before storage and not detected at any later time point — Gao et al. 2022, Foods (Table 2, row '1-Octen-3-ol', column 'Before')
butyl acetatearomaesterreads as sweet (PubChem)Measured in 8 of 341 ingredients.cite
among the eighteen compounds detected in all seven Pyrus ussuriensis cultivars in relatively high contents, and named a main ester component of 'Dongmili' and 'Anli' — Zhang Wenjun et al. 2023, Molecules (Results §2.1, compounds detected in all seven cultivars; §2.2 on 'Anli' and 'Dongmili')
damascenonearomaterpenoidMeasured in 1 of 341 ingredients.cite
1.05 mg/kg FW before storage and essentially flat across storage (1.16, 1.05, 0.79) — the dominant member of the ketone fraction, which totals only 1.73 mg/kg — Gao et al. 2022, Foods (Table 2, row 'Damascenone', column 'Before')
alpha-farnesenearomaterpenoidMeasured in 8 of 341 ingredients.cite
7.69 mg/kg FW before storage, rising to 30.63 after 14 days plus 7 days at 20 °C — the largest terpene in the cultivar and the second-largest constituent overall at day 0 — Gao et al. 2022, Foods (Table 2, row '(E,E)-α-Farnesene', column 'Before')
2-OctenalaromaaldehydeMeasured in 26 of 341 ingredients.cite
0.75 mg/kg FW before storage, falling to 0.24-0.31 through storage; the second-largest aldehyde at day 0, after 2-decenal — Gao et al. 2022, Foods (Table 2, row '2-Octenal', column 'Before')
trans-2-decenalaromaaldehydeMeasured in 8 of 341 ingredients.cite
0.88 mg/kg FW before storage and not detected at any later time point — Gao et al. 2022, Foods (Table 2, row '2-Decenal', column 'Before')
bergamotolaromaterpenoidMeasured in 1 of 341 ingredients.cite
1.45 mg/kg FW before storage — the largest alcohol in the cultivar at day 0, and the fourth-largest constituent once the fatty-acid esters are set aside; still 1.67 after 14 days plus 7 days at 20 °C — Gao et al. 2022, Foods (Table 2, row 'Bergamotol', column 'Before')

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.

3-feruloylquinic acidacid
Gibberellin A45terpenoid
Benzyl 2-O-beta-D-glucopyranosyl-6-O-(D-apio-beta-D-furanosyl)-beta-D-glucopyranoside
Lutein B/Calthaxanthin/3'-Epiluteinterpenoid
(EZ)-sinapic acidacid
aldehydo-D-glucosealdehyde
Epicatechin gallateester
procyanidin B1flavonoid
gastrodinsugar
(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
tryptophan N-glucosideacid
matairesinolphenol
Procyanidin B2flavonoid
1,4-Dicaffeoylquinic acidacid
nonacosaneacid
(1S,2R,4aS,6aR,6aS,6bR,8aS,10R,12aR,14bR)-10-hydroxy-1,2,6a,6b,9,9,12a-heptamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydro-1H-picene-4a-carboxylic acidterpenoid
p-Coumaroylmalic acid
Dicaffeoyl quinic acidacid
(2R,3S,4S,5R,6S)-2-[[(2R,3R,4R)-3,4-dihydroxy-4-(hydroxymethyl)oxolan-2-yl]oxymethyl]-6-[4-(hydroxymethyl)phenoxy]oxane-3,4,5-triol
Icariside F2sugar
gibberellin A25terpenoid
procyanidin B3flavonoid
(-)-procyanidin B4flavonoid
1,3,3-trimethyl-2-[(1E,3E,5E,7E,9E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethylcyclohexen-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohexeneterpenoid
5-Hydroxy-2-(4-hydroxy-3-methoxyphenyl)-7-methoxy-3-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
beta-pyrufuran
alpha-pyrufuran
(1S,3aR,5aS,5bR,7aR,11aS,11bS,13aR,13bS)-3a,5a,5b,8,8,11a-hexamethyl-1-prop-1-en-2-yl-2,3,4,5,6,7,7a,10,11,11b,12,13,13a,13b-tetradecahydro-1H-cyclopenta[a]chrysen-9-oneterpenoid
(3R,8R,9R,10S,13R,14R,17S)-17-[(2R,5R)-5-ethyl-6-methylheptan-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
(1S)-3,5,5-trimethyl-4-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyl-18-[(1R)-2,6,6-trimethylcyclohex-2-en-1-yl]octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohex-3-en-1-olterpenoid
(1R)-4-[(1E,3E,5E,7E)-8-[(2S,3R)-3-[(1E,3E,5E,7E)-8-[(1R,4S)-4-hydroxy-2,6,6-trimethylcyclohex-2-en-1-yl]-2,6-dimethylocta-1,3,5,7-tetraenyl]oxiran-2-yl]-3,7-dimethylocta-1,3,5,7-tetraenyl]-3,5,5-trimethylcyclohex-3-en-1-olterpenoid
(1R,3aS,5aS,5bR,7aS,9S,11aR,11bS,13aS,13bR)-3a,5a,5b,8,8,11a-hexamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13,13a,13b-hexadecahydrocyclopenta[a]chrysen-9-olterpenoid
(2S)-N-[(3R,4R,7R,10Z)-7-benzyl-5,8-dioxo-3-phenyl-2-oxa-6,9-diazabicyclo[10.2.2]hexadeca-1(14),10,12,15-tetraen-4-yl]-2-(dimethylamino)-4-methylpentanamidenitrogen compound
procyanidin C1flavonoid
WCGUUGGRBIKTOS-GZORQOLYSA-Nterpenoid
(18E)-2,6,10,14,19,23,27,31-octamethyldotriaconta-2,6,10,14,16,18,22,26,30-nonaeneterpenoid
Chlorogenic acidphenol
1,3,4-Trimethoxydibenzo[b,d]furan-2,7-diol
Urs-12-en-28-oic acid, 3-hydroxy-, (3beta)-terpenoid
L-malic acidacid
2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-oneflavonoid
lupeolalcohol
D-fructopyranosealcoholreads as sweet (PubChem)
citric acidacidreads as strongly acidic taste (PubChem)
4-coumaric acidacid
lariciresinolalcohol
arbutin
(2E,7S,11S)-3,7,11,15-tetramethylhexadec-2-en-1-olterpenoid
arbutinsugar
ferulic acidacid
violaxanthinterpenoid
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
epilupeolterpenoid
quercetinflavonoid
apigeninflavonoid
luteolinflavonoid
β-caroteneterpenoid
neochlorogenic acidacid
rutinflavonoid
kaempferolflavonoid
zeaxanthinterpenoid
cryptoxanthinterpenoid
myricetinflavonoid
4-p-Coumaroylquinic acidacid
trans-N-p-coumaroyl tyramineacid
gibberellin A17terpenoid
sitoglusideterpenoid
D-glucopyranosesugarreads as sweet (PubChem)
keto-D-fructosesugar
sucrosesugarreads as sweet (PubChem)
3,5-Bis[3-(3,4-dihydroxyphenyl)prop-2-enoyloxy]-1,4-dihydroxycyclohexane-1-carboxylic acidacid
p-coumaric acidacid
(E)-sinapic acidacid
alpha carotene (stereochemistry specified)terpenoid
trans-5-O-(4-coumaroyl)-D-quinic acidacid
(-)-3,5-Dicaffeoyl quinic acidacid
betulinic acidacid
epigallocatechin gallateester
gallocatechinflavonoid
secoisolariciresinol
trans-caffeic acidphenol
(E/Z)-ferulic acidacid
5-O-sinapoylquinic acidacid
3-O-sinapoylquinic acidacid
(−)-epicatechinphenol
(-)-epigallocatechinflavonoid
betulinterpenoid
(+)-pinoresinolphenol
hydroquinonephenolreads as slightly bitter taste (PubChem)
(+)-catechinflavonoid
3-O-feruloyl-D-quinic acidacid
3-p-Coumaroylquinic acidacid
15-cis-phytoeneterpenoid

Sources

Gao et al. 2022, Foods
Zhang Wenjun et al. 2023, Molecules

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