Sloe

Fruit & berry· stone fruit

What it is

Sloe is the small fruit of Prunus spinosa, the blackthorn shrub, almost never eaten fresh and instead macerated in gin or cooked.

What it tastes like

On the nose: bitter; the house adds plum, almond pit, astringent ✳.

What goes with it

Apple cider vinegarboth carry Chlorogenic acid, astringentcite
Barrel-aged ginboth carry ferulic acid, astringentcite
Fermented pear juiceboth carry Chlorogenic acid, astringentcite

167 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.

Sloe + Fermented pear juice
both carry Chlorogenic acid, astringent (74 of 341 carry it)
Sloe + Apple cider vinegar
both carry Chlorogenic acid, astringent (74 of 341 carry it)
Sloe + Red wine vinegar
both carry trans-caffeic acid, astringent (89 of 341 carry it)

5 of 34 compounds on file carry a paper the library can cite.

ferulic acidtasteacidreads as bitter, astringentMeasured in 4 of 341 ingredients.cite
4.11 +/- 0.10 mg/100g dry weight in the sweetened, pasteurized sloe berry puree (see notes on the DW basis) — Najgebauer-Lejko et al. 2021, Molecules (Table 1, row 'Ferulic acid (mg/100 g DW)', Sloe Berry column)
p-coumaric acidtasteacidreads as bitter, astringentMeasured in 5 of 341 ingredients.cite
7.18 +/- 0.09 mg/100g dry weight in the sweetened, pasteurized sloe berry puree (see notes on the DW basis) — Najgebauer-Lejko et al. 2021, Molecules (Table 1, row 'p-Coumaric acid (mg/100 g DW)', Sloe Berry column)
trans-caffeic acidtastephenolreads as bitter, astringentMeasured in 5 of 341 ingredients.cite
100.39 +/- 1.88 mg/100g dry weight in the sweetened, pasteurized sloe berry puree (values include the added sucrose's mass in the DW basis; see notes) — Najgebauer-Lejko et al. 2021, Molecules (Table 1, row 'Caffeic acid (mg/100 g DW)', Sloe Berry column)
Chlorogenic acidtastephenolreads as bitter, astringentMeasured in 4 of 341 ingredients.cite
144.98 +/- 1.32 mg/100g dry weight in the sweetened, pasteurized sloe berry puree, the largest single phenolic acid measured in sloe -- the paper's own Results state this and caffeic, ferulic and p-coumaric acids were 'also detected in sloe berries, although in much lower concentrations' than in the sea buckthorn puree studied alongside it (see notes on the DW basis) — Najgebauer-Lejko et al. 2021, Molecules (Table 1, row 'Chlorogenic acid (mg/100 g DW)', Sloe Berry column)
myricetintasteflavonoidreads as bitter, astringentMeasured in 1 of 341 ingredients.cite
14.39 +/- 0.11 mg/100g dry weight in the sweetened, pasteurized sloe berry puree -- the paper's own Results state myricetin 'was the only detected flavonoid in sloe berry puree' (see notes on the DW basis) — Najgebauer-Lejko et al. 2021, Molecules (Table 1, row 'Myricetin (mg/100 g DW)', Sloe Berry 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.

(2R,15S)-3,4-Dihydro-2alpha-(3,4-dihydroxyphenyl)-8-(4-hydroxyphenyl)-8alpha,14alpha-methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3alpha,5,11,13,15-pentolflavonoid
Pavetannin A2flavonoid
galactitolsugar
(R)-prunasinnitrogen compound
nonacosaneacid
3-[(2S,3R,4S,5S)-3,4-dihydroxy-5-[(1S)-1-hydroxyethyl]oxolan-2-yl]oxy-2-[4-[(2S,3R,4R,5S)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxyphenyl]-5,7-dihydroxychromen-4-oneflavonoid
7-[(2R,3S,4R,5S)-3,4-dihydroxy-5-[(1S)-1-hydroxyethyl]oxolan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)-3-[(2S,3S,4S,5R)-3,4,5-trihydroxyoxolan-2-yl]oxychromen-4-oneflavonoid
3-[(2R,3S,4S,5S)-3,4-dihydroxy-5-[(1S)-1-hydroxyethyl]oxolan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)-7-[(2R,3S,4S,5S,6R)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxychromen-4-oneflavonoid
3-[(2R,3S,4R,5S)-3,4-dihydroxy-5-[(1S)-1-hydroxyethyl]oxolan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)-7-[(2R,3S,4S,5S,6R)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxychromen-4-oneflavonoid
benzoic acidphenolreads as bitter taste (PubChem)
benzaldehydealdehydereads as burning aromatic taste (PubChem)
benzyl alcoholalcoholreads as aromatic (PubChem)
keracyanin cationflavonoid
quercetinflavonoid
kaempferolflavonoid
Mahuannin Aflavonoid
3-Hydroxy-beta-iononeterpenoid
3-Oxo-alpha-ionolterpenoid
lespedinphenol
D-sorbitolsugarreads as sweet taste, approx 60% as sweet as sugar (wt/wt) (PubChem)
sucrosesugarreads as sweet (PubChem)
(R)-amygdalinsugar
5-hydroxy-6-methoxychromen-2-onecoumarin
(−)-epicatechinphenol
ent-Epiafzelechin-(2alpha-O-7,4alpha-8)-catechinflavonoid
(+)-catechinflavonoid
sambunigrinnitrogen compound
3-[(2R,3S,4S,5S)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy-2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromen-4-oneflavonoid
Proanthocyanidin A5'flavonoid

Sources

Najgebauer-Lejko et al. 2021, Molecules

read it with something