Cook with Pineapple, raw, traditional varieties
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×52
1×18
2×13
minty×5
mint×4
sweet×4
3×3
fresh×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
catecholaminevitamin c(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(3r)-sophorol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Pineapple, flesh without skin, raw, sampled in the island of La Martinique
20 shared
Pineapple, canned, juice pack, solids and liquid
20 shared
Pineapple, raw, extra sweet variety
20 shared
Pineapple, raw, extra sweet variety
20 shared
Pineapple, raw, traditional varieties
20 shared
Pineapple, canned heavy syrup pack, solids and liquid
20 shared
Pineapple, raw, extra sweet variety
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/16/2026, 7:59:24 PM
Verification
Multi-layer verified