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Sloe

Fruit & berry· stone fruit

Sloe

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

The house reads it as plum, almond pit, astringent ✳ — a known palate, not yet a cited measurement.

What goes with it

121 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.

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

  • ferulic acidtasteacidMeasured in 4 of 338 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 acidtasteacidMeasured in 5 of 338 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 acidtastephenolMeasured in 5 of 338 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 acidtastephenolMeasured in 4 of 338 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)
  • myricetintasteflavonoidMeasured in 1 of 338 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 faint aromatic odor (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
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