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Plum

Fruit & berry· stone fruit

Plum

What it is

Plum is the stone fruit of Prunus domestica and related species.

What it tastes like

On the nose: dry, fatty, floral. Among its measured molecules: butyl propionate, butyl hexanoate, butyl butyrate, 3-hexenal, cis-3-hexenyl acetate.

What goes with it

267 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 0 mg per 100 g — USDA FoodData Central 169949.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 223 compounds on file carry a paper the library can cite.

  • 1-butanolaromaalcoholreads as dry, burning taste (PubChem)Measured in 12 of 338 ingredients.cite
    last-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    named a candidate marker of the 'ZH' cultivar and a key VOC 'in the creation of the distinctive plum-like scent', also found in 'SX' — Lin et al. 2023, Foods (Results, differential marker compounds of five Sichuan plum cultivars)
  • butyl butyratearomaesterMeasured in 3 of 338 ingredients.cite
    sixth-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite
    fourth-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite
    named a marker of the 'SX' cultivar, 'provided a fruity and sweet odor' — Lin et al. 2023, Foods (Results, differential marker compounds of five Sichuan plum cultivars)
  • β-cyclocitralaromaterpenoidMeasured in 10 of 338 ingredients.cite
    OAV up to 252.37 (accession 14) on an odour threshold of 3 µg/kg, and a key aroma component of the nine germplasms Table 5 lists for it, including Angeleno and Wanhuang — the second-highest-OAV key component not among the dominant thirteen — Sun et al. 2024, Foods (Table 4, row '1-Cyclohexene-1-carboxaldehyde, 2,6,6-trimethyl-'; Table 5)
  • butyl propionatearomaesterMeasured in 2 of 338 ingredients.cite
    ninth-named of the thirteen dominant aroma compounds; dominant by content, and absent from the paper's odour-activity tables — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • butyl hexanoatearomaesterMeasured in 2 of 338 ingredients.cite
    eighth-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite
    eleventh-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • butyl acetatearomaesterreads as sweet (PubChem)Measured in 8 of 338 ingredients.cite
    OAV up to 345.38 (accession 6) on an odour threshold of 100 µg/kg, and a key aroma component of the eighteen germplasms Table 5 lists for it, including Angeleno, Wanhuang and Fortune — the highest-OAV key component not among the dominant thirteen — Sun et al. 2024, Foods (Table 4, row 'Acetic acid, butyl ester'; Table 5)
  • 3-hexenalaromaaldehydeMeasured in 3 of 338 ingredients.cite
    fifth-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • 2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite
    tenth-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • trans-2-hexenolaromaalcoholMeasured in 17 of 338 ingredients.cite
    seventh-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)
  • cis-3-hexenyl acetatearomaesterMeasured in 7 of 338 ingredients.cite
    second-named of the thirteen dominant aroma compounds — Sun et al. 2024, Foods (Abstract, the thirteen dominant aroma compounds)

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.

  • (2R)-2,3-Dihydro-2beta-(3-methoxy-4-hydroxyphenyl)-3alpha-[(beta-D-glucopyranosyloxy)methyl]-7-methoxybenzofuran-5-(1-propanol)
  • 3-feruloylquinic acidacid
  • phosphorylethanolaminenitrogen compound
  • Persicachrometerpenoid
  • tyrosolphenol
  • Prudomestinflavonoid
  • isovaleric acidacidreads as acid taste (PubChem)
  • syringic acidphenol
  • (EZ)-sinapic acidacid
  • 7-methoxycoumarincoumarin
  • Epicatechin gallateester
  • taurineacidreads as slightly acidic taste (PubChem)
  • procyanidin B1flavonoid
  • (2Z,4E)-3-methyl-5-[(1R,2R,3R,5S,8S)-2,3,8-trihydroxy-1,5-dimethyl-6-oxabicyclo[3.2.1]octan-8-yl]penta-2,4-dienoic acidterpenoid
  • (R)-Isosakuranetinflavonoid
  • tryptaminenitrogen compound
  • (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
  • vanillinphenolreads as sweetish smell (PubChem)
  • γ-aminobutyric acidacid
  • (R)-prunasinnitrogen compound
  • matairesinolphenol
  • L-lysineacid
  • Procyanidin B2flavonoid
  • Benzyl alcohol xylopyranosyl-(1-6)-glucopyranosidesugar
  • 4-hydroxybenzoic acidacid
  • 5-hydroxy-3-methylfuran-2-carbaldehyde
  • L-aspartic acidacidreads as sour (PubChem)
  • 4-Pentadecylpyridinenitrogen compound
  • D-aspartic acidacid
  • (E)-4-Hydroxy-3-methoxycinnamic acid 4-O-|A-D-glucopyranosideacid
  • 4-(beta-D-glucopyranosyloxy)-3-methoxybenzoic acidphenol
  • L-prolineacidreads as sweet (PubChem)
  • gibberellin A29terpenoid
  • procyanidin B3flavonoid
  • (-)-procyanidin B4flavonoid
  • isosakuranetinflavonoid
  • [4-[5-methoxy-7-[(E)-3-(4-methoxyphenyl)prop-2-enoyl]oxy-4-oxochromen-2-yl]phenyl]methyl (3S)-3-ethylheptanoateflavonoid
  • (2Z,4E)-3-methyl-5-[(1S,2S,3S,5R,8R)-2,3,8-trihydroxy-1,5-dimethyl-7-oxo-6-oxabicyclo[3.2.1]octan-8-yl]penta-2,4-dienoic acidterpenoid
  • [2-[4-[[(3S)-3-ethylheptanoyl]oxymethyl]phenyl]-5,8-dimethoxy-4-oxochromen-7-yl] 4-methylbenzoateflavonoid
  • (2S,3R)-3,5,7-trihydroxy-6-methoxy-2-(4-methoxyphenyl)-2,3-dihydrochromen-4-oneflavonoid
  • (2Z,4E)-5-[(1S,3R,5R,8R)-8-hydroxy-1,5-dimethyl-7-oxo-3-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-oxabicyclo[3.2.1]octan-8-yl]-3-methylpenta-2,4-dienoic acid
  • (2R,3S)-5,7-dihydroxy-2-(4-hydroxyphenyl)-3-methoxy-2,3-dihydrochromen-4-oneflavonoid
  • 1-[(3R)-2,5-dioxopyrrolidin-3-yl]-5-(hydroxymethyl)pyrrole-2-carbaldehydenitrogen compound
  • (2S,3R)-3,5,7-trihydroxy-8-methoxy-2-(4-methoxyphenyl)-2,3-dihydrochromen-4-oneflavonoid
  • (2Z,4E)-5-[(1S,3R,5R,8R)-3,8-dihydroxy-1,5-dimethyl-7-oxo-6-oxabicyclo[3.2.1]octan-8-yl]-3-methylpenta-2,4-dienoic acid
  • (4S)-4-amino-2-oxo-3H-chromene-4-carboxylic acid
  • L-lysineacid
  • procyanidin C1flavonoid
  • acetic acidacidreads as pungent (PubChem)
  • acetoinketonereads as buttery odor (PubChem)
  • Chlorogenic acidphenol
  • phenol
  • dihydrokaempferideflavonoid
  • amygdalinsugar
  • Urs-12-en-28-oic acid, 3-hydroxy-, (3beta)-terpenoid
  • N-hydroxy-L-prolineacid
  • β-alanineacid
  • benzaldehydealdehydereads as burning aromatic taste (PubChem)
  • benzyl alcoholalcoholreads as faint aromatic odor (PubChem)
  • caffeic acidacid
  • butyric acidacidreads as butter-fat taste (PubChem)
  • D-fructopyranosealcoholreads as sweet (PubChem)
  • L-arginineacid
  • Magnoliosidecoumarin
  • isoamyl alcoholalcohol
  • 4-coumaric acidacid
  • eugenolphenolreads as odor of cloves (PubChem)
  • 2-methoxy-4-vinylphenolphenol
  • lariciresinolalcohol
  • (RS)-amygdalinsugar
  • gallic acidacid
  • 4-hydroxybenzoic acidphenol
  • caprylic acidacidreads as slight odor (PubChem)
  • lauric acidacidreads as characteristic, like oil of bay (PubChem)
  • methyl salicylateesterreads as liquid having the characteristic odor of wintergreen (PubChem)
  • naringeninflavonoid
  • D-α-aminobutyric acidacid
  • cyanidin 3-O-β-D-glucosideflavonoid
  • L-aspartic acidacid
  • ferulic acidacid
  • neoxanthinterpenoid
  • (+)-abscisic acid beta-D-glucopyranosyl esterester
  • [3,4,5-Trihydroxy-6-(hydroxymethyl)oxan-2-yl] 3,4,5-trihydroxybenzoatephenol
  • 5,13-Dihydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadecane-9-carboxylic acidterpenoid
  • α-aminoadipic acidacid
  • procyanidin B8flavonoid
  • β-alanineacid
  • (2S,3R,4S,5S,6R)-2-[4-[(3S,3aR,6S,6aR)-3-(4-hydroxy-3-methoxyphenyl)-1,3,3a,4,6,6a-hexahydrofuro[3,4-c]furan-6-yl]-2-methoxyphenoxy]-6-(hydroxymethyl)oxane-3,4,5-triolsugar
  • Prodelphinidin Bflavonoid
  • DL-α-aminobutyric acidacid
  • phosphorylethanolamineacid
  • quercetinflavonoid
  • coniferinether
  • apigeninflavonoid
  • luteolinflavonoid
  • scopoletincoumarin
  • β-caroteneterpenoid
  • neochlorogenic acidacid
  • rutinflavonoid
  • kaempferolflavonoid
  • abscisic acidacid
  • luteinterpenoid
  • myricetinflavonoid
  • 4-p-Coumaroylquinic acidacid
  • (E)-phytonadioneketone
  • 3-Hydroxy-beta-iononeterpenoid
  • vitamin Cacidreads as pleasant, sharp, acidic taste (PubChem)
  • O-phospho-L-serineacid
  • D-sorbitolsugarreads as sweet taste, approx 60% as sweet as sugar (wt/wt) (PubChem)
  • hydroxyprolineacid
  • L-Cysteineacid
  • dihydrokaempferideflavonoid
  • cis-b,b-Caroteneterpenoid
  • α-aminoadipic acidacid
  • L-alanineacidreads as sweet taste (PubChem)
  • L-serineacidreads as sweet (PubChem)
  • L-glutamineacid
  • L-lysineacidreads as sweet/bitter (PubChem)
  • keto-D-fructosesugar
  • sucrosesugarreads as sweet (PubChem)
  • phenylethyl alcoholalcoholreads as sharp burning taste (PubChem)
  • L-tyrosineacid
  • phlorizinflavonoid
  • L-leucineacid
  • 1-o-Caffeoylglucosesugar
  • L-methionineacidreads as faint (PubChem)
  • 4-vinylphenolphenol
  • L-ornithineacid
  • L-histidineacidreads as sweet (PubChem)
  • L-valineacid
  • L-threonineacid
  • tryptophanacidreads as flat taste (PubChem)
  • L-isoleucineacidreads as bitter (PubChem)
  • L-arginineacid
  • p-coumaric acidacid
  • geraniolalcoholreads as sweet rose odor (PubChem)
  • (E)-sinapic acidacid
  • D-Cysteineacid
  • L-Cysteineacid
  • sorbic acidacidreads as slightly acidic taste (PubChem)
  • trans-5-O-(4-coumaroyl)-D-quinic acidacid
  • β-D-glucopyranosesugar
  • methyl chlorogenateacid
  • epigallocatechin gallateester
  • gallocatechinflavonoid
  • secoisolariciresinol
  • linaloolalcoholreads as spicy, citrus taste (PubChem)
  • (R)-amygdalinsugar
  • DL-α-aminobutyric acidacid
  • (R)-naringeninflavonoid
  • L-serineacid
  • O-phospho-L-serineacid
  • (6S)-dehydrovomifoliolterpenoid
  • trans-caffeic acidphenol
  • caffeic acid methyl esterester
  • D-phenylalanineacid
  • tryptophanacid
  • L-tyrosineacid
  • phenyl-Alanineacid
  • L-histidineacid
  • L-valineacid
  • L-threonineacid
  • L-prolineacid
  • D-α-aminobutyric acidacid
  • L-methionineacid
  • L-citrullineacid
  • γ-aminobutyric acidacid
  • D-methionineacid
  • 1-methyl histidine (L-form)acid
  • L-isoleucineacid
  • L-leucineacid
  • (E/Z)-ferulic acidacid
  • D-Alanineacid
  • D-phenylalanineacid
  • L-lysineacid
  • protocatechuic acidacid
  • 5-O-sinapoylquinic acidacid
  • 3-O-sinapoylquinic acidacid
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • hesperetinflavonoid
  • L-alanineacid
  • D-Alanineacid
  • (+)-pinoresinolphenol
  • 4-hydroxy acetophenone
  • methyl indole-3-acetatenitrogen compound
  • glycineacidreads as sweet (PubChem)
  • indole-3-acetic acidacid
  • phenyl-Alanineacid
  • 2-methylbutyric acidacid
  • D-aspartic acidacid
  • vanillic acidacid
  • D-methionineacid
  • shikimic acidacid
  • L-valineacid
  • L-ornithineacid
  • hexanoic acidacid
  • (+)-catechinflavonoid
  • 1-methyl histidine (L-form)acid
  • methyl 3-(3,4-dihydroxyphenyl)prop-2-enoateacid
  • D-Cysteineacid
  • L-citrullineacid
  • (3R,5R)-4-{[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy}-1,3,5-trihydroxycyclohexane-1-carboxylic acidacid
  • 3-O-feruloyl-D-quinic acidacid
  • (4S)-4-hydroxy-3,5,5-trimethyl-4-[(1E,3R)-3-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}but-1-en-1-yl]cyclohex-2-en-1-oneterpenoid
  • 3-p-Coumaroylquinic acidacid
  • phenolreads as sweet, tarry odor (PubChem)

Sources

  • Sun et al. 2024, Foods
  • Lin et al. 2023, Foods
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