Sour cherry

Fruit & berry· stone fruit

What it tastes like

On the nose: dry, buttery, pear, cloves. Among its measured molecules: 2-decanone, 2-methylbutyl butanoate, geranic oxide, 2-methylbutanoate, isoamyl butyrate.

What goes with it

Asian pearboth carry 1-butanol, drycite
Walnutboth carry 1-propanolcite
Aleboth carry 1-butanol, drycite

223 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 3 mg per 100 g — USDA FoodData Central 173954.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Sour cherry + Coffee
both carry acetoin, butter (32 of 338 carry it)
Sour cherry + Pear
both carry 1-butanol, dry (20 of 338 carry it)
Sour cherry + Ale
both carry 1-butanol, dry (20 of 338 carry it)

28 of 143 compounds on file carry a paper the library can cite.

acetoinaromaketonereads as buttery odor (PubChem)Measured in 16 of 338 ingredients.cite
0.736 ± 0.044 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'acetoin')
benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
85.901 ± 0.260 µg/100 mL in the no-sugar-addition juice control -- the largest value in the table by a wide margin — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'benzaldehyde'; the paper's text calls it 'a character-impact compound' and 'one of the most characteristic sour cherry volatile compounds, has a strong, sharp, sweet, bitter, almond, cherry-like flavor note')
benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite
3.477 ± 0.170 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'benzyl alcohol'; corroborated in the paper's own text as one of the important aroma compounds of sour cherry)
1-butanolaromaalcoholreads as dry, burning taste (PubChem)Measured in 12 of 338 ingredients.cite
29.727 ± 0.949 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '1-butanol')
2,3-butanedionearomaketonereads as strong odor (PubChem)Measured in 15 of 338 ingredients.cite
0.949 ± 0.045 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'diacetyl')
1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite
0.785 ± 0.031 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '1-octanol')
1-propanolaromaalcoholreads as burning taste (PubChem)Measured in 22 of 338 ingredients.cite
4.365 ± 0.205 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'Propanol' [1-propanol])
eugenolaromaphenolreads as odor of cloves (PubChem)Measured in 19 of 338 ingredients.cite
0.473 ± 0.010 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'eugenol'; corroborated in the paper's own text as one of the important aroma compounds of sour cherry)
phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite
3.556 ± 0.320 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '2-phenyl ethyl alcohol'; corroborated in the paper's own text as one of the important aroma compounds of sour cherry and as one of two compounds 'responsible for the characteristic flavor of sour cherries')
1-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 18 of 338 ingredients.cite
1.163 ± 0.030 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '1-pentanol')
isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite
14.335 ± 0.583 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '2-methyl-1-propanol')
isoamyl butyratearomaesterMeasured in 4 of 338 ingredients.cite
0.216 ± 0.016 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '3-methyl butyl butanoate')
1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite
5.730 ± 0.129 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '1-hexanol')
hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite
0.647 ± 0.041 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'hexyl acetate'; corroborated in the paper's own text as one of the 'fresh, green volatiles' of the juice)
β-cyclocitralaromaterpenoidMeasured in 10 of 338 ingredients.cite
0.897 ± 0.036 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'β-cyclocitral')
o-cymenearomaterpenoidMeasured in 11 of 338 ingredients.cite
8.959 ± 0.712 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'o-cymene')
2-heptanolaromaalcoholMeasured in 6 of 338 ingredients.cite
5.087 ± 0.114 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '2-heptanol')
1-penten-3-olaromaalcoholMeasured in 11 of 338 ingredients.cite
0.064 ± 0.015 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '1-penten-3-ol')
2-decanonearomaketoneMeasured in 1 of 338 ingredients.cite
0.869 ± 0.073 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '2-decanon')
3-methyl-3-buten-1-olaromaalcoholMeasured in 4 of 338 ingredients.cite
0.278 ± 0.018 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '3-methyl-3-buten-1-ol')
isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite
3.255 ± 0.241 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '3-methyl-1-butanol')
isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite
1.407 ± 0.052 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '1-butanol-3-metyl-acetate')
2-methylbutyl butanoatearomaesterMeasured in 1 of 338 ingredients.cite
1.061 ± 0.106 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '2-methyl butyl butanoate')
geranic oxidearomaterpenoidMeasured in 1 of 338 ingredients.cite
2.991 ± 0.525 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'geranic oxide')
trans-β-iononearomaterpenoidreads as warm woody, dry, and fruity odor (PubChem)Measured in 19 of 338 ingredients.cite
5.111 ± 0.226 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'β-ionone'; corroborated in the paper's own text as one of the important aroma compounds of sour cherry)
2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite
0.467 ± 0.018 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '2-hexenal'; corroborated in the paper's own text as one of the important aroma compounds of sour cherry)
alpha-iononearomaterpenoidreads as sweet-floral odor, reminiscent of violets (PubChem)Measured in 9 of 338 ingredients.cite
3.979 ± 0.125 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row 'α-ionone'; corroborated in the paper's own text as one of the important aroma compounds of sour cherry)
2-methylbutanoatearomaacidMeasured in 1 of 338 ingredients.cite
1.616 ± 0.035 µg/100 mL in the no-sugar-addition juice control — Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 1, row '2-metyl butanoate')

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.

(2S)-2-hydroxy-3-(2-hydroxyphenyl)propanoic acid
3-feruloylquinic acidacid
Gibberellin A87terpenoid
Gibberellin A86terpenoid
(1R,2R,5S,8S,9S,10R,11R)-5-hydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadec-13-ene-9-carboxylic acidterpenoid
(EZ)-sinapic acidacid
mandelonitrilenitrogen compound
Gibberellin A32terpenoid
Cyanidin 3-O-sophorosideflavonoid
Genkwanin 5-glucosideflavonoid
dihydrowogoninether
Quercetin 3-allosideflavonoid
5-hydroxy-3-(4-hydroxyphenyl)-7-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
4,5,12-Trihydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadec-13-ene-9-carboxylic acidterpenoid
3-(4-hydroxyphenyl)-7-methoxy-5-[(3S,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
4-hydroxybenzoic acidacid
Cerasidinflavonoid
gibberellin A25terpenoid
GA44;Gibberellin 44terpenoid
2'-(beta-D-Glucopyranosyloxy)-4,6'-dihydroxy-4'-methoxychalconeflavonoid
3-(4-Hydroxyphenyl)-5-(beta-D-glucopyranosyloxy)-7-hydroxy-4H-1-benzopyran-4-oneflavonoid
Apigenin 5-O-beta-D-glucopyranosideflavonoid
4,12-Dihydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadec-13-ene-9-carboxylic acidterpenoid
4,5,7,12-Tetrahydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadec-13-ene-9-carboxylic acidterpenoid
(2S)-5-(beta-D-Glucopyranosyloxy)-2,3-dihydro-7-methoxy-2-phenyl-4H-1-benzopyran-4-oneflavonoid
zeatinnitrogen compound
(2S)-5-hydroxy-2-(4-hydroxyphenyl)-7-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,3-dihydrochromen-4-oneflavonoid
(2R)-2-[[(2R,3R)-2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3,4-dihydro-2H-chromen-3-yl]oxy]butanedioic acidflavonoid
2-[(3R)-2-oxo-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-1H-indol-3-yl]acetic acidnitrogen compound
FIQBWFDPWOTXQL-RAOVMRBZSA-Nflavonoid
7-methoxy-2-phenyl-5-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[[(2R,3S,4S,5R,6R)-3,4,5-trihydroxy-6-[(3-hydroxy-4-methoxyphenyl)methoxy]oxan-2-yl]methoxy]oxane-3,4,5-triol
OMIUWTZERGHBER-YYSIKCHTSA-Nflavonoid
(1S,2R,5S,8R,9S,10R,11S)-5-hydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadec-13-ene-9-carboxylic acidterpenoid
JAWKJCTZBSHWDG-IFYVOYCCSA-Nflavonoid
(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R)-2-(4-hydroxyphenyl)-2-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyethoxy]oxane-3,4,5-triol
(3S)-3-[[(2R,3R)-2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3,4-dihydro-2H-chromen-3-yl]oxy]-4-methoxy-4-oxobutanoic acidflavonoid
YSTMTLXPYDADFN-OCTIIIRFSA-Nflavonoid
(2R)-2-(2,4-dimethoxyphenyl)-7-hydroxy-5-methoxy-2,3-dihydrochromen-4-oneflavonoid
Chlorogenic acidphenol
benzyl β-D-glucosidesugar
Gibberellin A30terpenoid
Cerasinflavonoid
Dihydrowogonin 7-glucosideflavonoid
Naringenin 7-0-glucosideflavonoid
NSC224287terpenoid
4-coumaric acidacid
sakuranetinflavonoid
3-[3-(3,4-Dihydroxyphenyl)prop-2-enoyloxy]-1,4,5-trihydroxy-cyclohexanecarboxylic acidacid
4-hydroxybenzoic acidphenol
naringeninflavonoid
(+)-taxifolinketone
cyanidin 3-O-β-D-glucosideflavonoid
keracyanin cationflavonoid
oleic acidacidreads as peculiar lard-like odor (PubChem)
ferulic acidacid
trans-zeatinnitrogen compound
8-Formyl-12-hydroxy-4-methyl-13-methylidenetetracyclo[10.2.1.01,9.03,8]pentadecane-2,4-dicarboxylic acidterpenoid
5-Hydroxy-11-methyl-6-methylidene-16-oxo-15-oxapentacyclo[9.3.2.15,8.01,10.02,8]heptadecane-9-carboxylic acidterpenoid
Gibberellinsterpenoid
quercetinflavonoid
apigeninflavonoid
luteolinflavonoid
linoleic acidacid
quercitrinflavonoid
gibberellin A20terpenoid
neochlorogenic acidacid
isoquercetinflavonoid
rutinflavonoid
kaempferolflavonoid
genisteinflavonoid
genistinflavonoid
chrysinflavonoid
myricetinflavonoid
4-p-Coumaroylquinic acidacid
prunetinflavonoid
tectochrysinflavonoid
nictoflorinflavonoid
2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2R,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxychromen-4-oneflavonoid
3-(2,4-Dimethoxyphenyl)-1-(2-hydroxy-4,6-dimethoxyphenyl)prop-2-en-1-oneflavonoid
gibberellin A19terpenoid
gibberellin A44terpenoid
gibberellin A17terpenoid
narcissinflavonoid
(2R,3S,4R,5R)-2-(hydroxymethyl)-5-[6-[[(E)-4-hydroxy-3-methylbut-2-enyl]amino]purin-9-yl]oxolane-3,4-diolnitrogen compound
Cyanidin 3-(2G-glucosylrutinoside)flavonoid
1-(2,4-Dihydroxy-6-methoxyphenyl)-3-(2,4-dimethoxyphenyl)prop-2-en-1-oneflavonoid
isothymusinflavonoid
p-coumaric acidacid
(E)-sinapic acidacid
trans-5-O-(4-coumaroyl)-D-quinic acidacid
benzyl gentiobiosidesugar
Gibberellic acidterpenoid
methyl chlorogenateacid
(R)-amygdalinsugar
(R)-naringeninflavonoid
trans-caffeic acidphenol
(S)-2,3-Dihydro-5-hydroxy-7-methoxy-2-phenyl-4-benzopyroneether
(E/Z)-ferulic acidacid
protocatechuic acidacid
5-O-sinapoylquinic acidacid
3-O-sinapoylquinic acidacid
sakuranetinflavonoid
sakuraninflavonoid
methyl indole-3-acetatenitrogen compound
indole-3-acetic acidacid
vanillic acidacid
melatoninnitrogen compound
Peonidin 3-O-rutinosideflavonoid
(3-Hydroxyphenyl)methyl beta-D-glucopyranoside
[(3S)-2,3-dihydroxyindol-3-yl]acetic acidnitrogen compound
3-O-feruloyl-D-quinic acidacid
[(2S,5R)-2,5-dihydroxycyclopentyl] (E)-3-(3,4-dihydroxyphenyl)prop-2-enoateacid
[(1R,2R,3R)-2,3-dihydroxycyclopentyl] (E)-3-(3,4-dihydroxyphenyl)prop-2-enoateacid
3-p-Coumaroylquinic acidacid

Sources

Zlatić et al. 2017, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry

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