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Yuzu
Citrus· citrus
What it is
Yuzu is a citrus fruit, Citrus junos, native to East Asia, grown mainly for its peel rather than its juice.
What it tastes like
On the nose: citrus, spicy. Among its measured molecules: gamma-cadinene, β-farnesene, α-terpinene, β-phellandrene, α-thujene.
What goes with it
- Juniper berryboth carry β-phellandrenecite
- Tangerineboth carry β-phellandrenecite
- Black pepperboth carry β-phellandrenecite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Yuzu + Mandarin
both carry limonene, lemon (126 of 338 carry it)
- Yuzu + Sage
both carry limonene, lemon (126 of 338 carry it)
- Yuzu + Ginger
both carry limonene, lemon (126 of 338 carry it)
Every one of its 15 compounds carries a paper the library can cite.
linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite
0.06-1.06% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'Linalool')alpha-pinenearomaterpenoidreads as odor of turpentine (PubChem)Measured in 71 of 338 ingredients.cite
1.51-1.81% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'α-Pinene')α-phellandrenearomaterpenoidMeasured in 29 of 338 ingredients.cite
0.10-0.75% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'α-Phellandrene')γ‑terpinenearomaterpenoidMeasured in 44 of 338 ingredients.cite
7.19-14.65% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'γ-Terpinene')α-terpinenearomaterpenoidMeasured in 16 of 338 ingredients.cite
0.15-0.32% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'α-Terpinene')p-cymenearomaterpenoidreads as mild pleasant odor (PubChem)Measured in 42 of 338 ingredients.cite
0.32-0.80% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'p-Cymene')β-phellandrenearomaterpenoidreads as burning taste (PubChem)Measured in 18 of 338 ingredients.cite
0.40-4.06% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'β-Phellandrene')terpinolenearomaterpenoidreads as terpene taste (PubChem)Measured in 38 of 338 ingredients.cite
0.26-0.44% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'α-Terpinolene')beta-pinenearomaterpenoidreads as terpene odor (PubChem)Measured in 55 of 338 ingredients.cite
0.43-1.11% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'β-Pinene')α-thujenearomaterpenoidMeasured in 19 of 338 ingredients.cite
0.08-0.16% across the samples where it was detected — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'α-Thujene')sabinenearomaterpenoidMeasured in 32 of 338 ingredients.cite
0.12% in the sample where it was detected — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'Sabinene')limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite
72.46-86.77% across the four juice samples, the most abundant compound in every one — Kuraya et al. 2017, International Journal of Food Science (Table 2 (Volatile composition of yuzu juices), row 'Limonene')myrcenearomaterpenoidreads as pleasant (PubChem)Measured in 68 of 338 ingredients.cite
1.86-2.44% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'Myrcene')β-farnesenearomaterpenoidMeasured in 12 of 338 ingredients.cite
0.04-0.30% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row '(E)-β-Farnesene')gamma-cadinenearomaterpenoidMeasured in 5 of 338 ingredients.cite
0.07-0.16% across the four juice samples — Kuraya et al. 2017, International Journal of Food Science (Table 2, row 'γ-Cadinene')
Sources
- Kuraya et al. 2017, International Journal of Food Science