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Hawthorn (produce) — Ingredient · Foodgeist
Ingredient
Hawthorn
Crataegus commonly called hawthorn, quickthorn, thornapple,May-tree,whitethorn,or hawberry, is a genus of several hundred species of shrubs and trees in the family Rosaceae,native to temperate regions of the Northern Hemisphere in Europe, Asia and North America.
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Cook with Hawthorn
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Crataegus commonly called hawthorn, quickthorn, thornapple,May-tree,whitethorn,or hawberry, is a genus of several hundred species of shrubs and trees in the family Rosaceae,native to temperate regions of the Northern Hemisphere in Europe, Asia and North America.
Highlighted compounds are flavor-active · click to view molecular profile
Crosne
20 shared
Based on shared molecular compounds · click to explore
What science says
flavor pairing evidence
“During the middle Longshan period (ca. 2400-2200 B.C.), a mixed fermented beverage of rice, fruit (probably hawthorn fruit and/or grape), and possibly honey was presented as grave offerings and consumed by the residents of the regional center.”
mixed fermented beverage→contains→rice, fruit (probably hawthorn fruit and/or grape), and possibly honey
“3-mercaptohexyl acetate (OAV: 10-18), 3-mercapto-2-methylpentanal (OAV: 4-7), methyl 2-methylbutanoate (OAV: 9-21), methyl hexanoate (OAV: 8-16), and 2-pentyl acetate (OAV: 5-12) were considered as the important contributors to the aroma of hawthorn samples.”
3-mercaptohexyl acetate, 3-mercapto-2-methylpentanal, methyl 2-methylbutanoate, methyl hexanoate, and 2-pentyl acetate→contribute to→aroma of hawthorn samples
“Methyl 2-methylbutanoate, methyl hexanoate, hexyl isobutanoate, methional, heptanal, and (Z)-3-hexenyl acetate contributed largely to the characteristic aroma of the three samples.”
methyl 2-methylbutanoate, methyl hexanoate, hexyl isobutanoate, methional, heptanal, and (Z)-3-hexenyl acetate→contribute to→characteristic aroma of hawthorn puree
“The protein solubility, free sulfhydryl group, antioxidant activity, emulsifying activity index, and emulsifying stability index all increased to 73.93%, 15.07 μmol/g, 71.00 or 41.91%, 9.81 m<sup>2</sup>/g, and 67.71%, respectively.”
hawthorn flavonoids→increase→protein solubility, free sulfhydryl group, antioxidant activity, emulsifying activity index, and emulsifying stability index