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Highbush blueberry — Ingredient · Foodgeist
Ingredient
Highbush blueberry
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×8
aromatic×8
camphoraceous×5
herbal×5
herbaceous×5
mint×4
camphor×4
peppermint×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
bitter
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.”
moderate drink of wine made from highbush blueberry→provides→2.42 +/- 0.88 mmol of TE of ORAC(PE)/day
