What pairs with cupuaçu?

Based on molecular compound analysis, cupuaçu pairs best with hogplum (84 shared compounds), bitter cherry (84 shared compounds), brussels sprout (86 shared compounds).

What flavor compounds are in cupuaçu?

Cupuaçu contains 86 known flavor compounds. The most distinctive are (-)-epicatechin, citral, 2-methyl-1-butanol.

What's a good substitute for cupuaçu?

The closest molecular substitutes for cupuaçu are redskin onion, bitter cherry, roseapple — ingredients that share the highest fraction of cupuaçu's flavor compounds.

Is cupuaçu vegan, gluten-free, or kosher?

Cupuaçu is vegan and is gluten-free, dairy-free, nut-free, kosher, halal.

fruit green & herbal fruity Vegan Gluten-free Dairy-free Nut-free Kosher Halal

Cupuaçu

Cupuaçu is a fruit with 86 known flavor compounds. Cupuaçu has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.

Flavor Compounds

Top Pairings of 856 scored

Recipes Found

Flavor Science

What Makes Cupuaçu Unique

Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.

(-)-epicatechin (detectable at 23.638 ppb) Literature corpus

4.8

citral (detectable at 66.0 ppb) Median of 3 sources

3.22

2-methyl-1-butanol (detectable at 13.5 ppb) Literature corpus

3.09

methanethiol (detectable at 0.59 ppb) Median of 4 sources

3.06

coumarin sweet, hay, vanilla-like (detectable at 23.05 ppb) Median of 3 sources

3.04

3-methylbutanal (detectable at 0.5455 ppb) Median of 4 sources

3.04

Key Food Odorants Present

25 of 86 compounds

Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Cupuaçu's inventory contains 25. Most of the other 61 compounds are below detection threshold.

generalist methional cooked potato 0.4 ppb

generalist butane-2,3-dione buttery 18 ppb

generalist 2-methylbutanal malty

generalist hexanal green, grassy

generalist vanillin vanilla-like

intermediary 2-phenylethanol flowery, wine-like 590 ppb

intermediary (Z)-3-hexenal green, grassy

intermediary 3-methyl-1-butanol malty

intermediary Homofuraneol

intermediary Isobutyraldehyde

intermediary Methanethiol

intermediary Phenylacetaldehyde

+ 13 more — showing top 12 by class and threshold.

Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.

Flavor Profile Breakdown

86 compounds

How Cupuaçu's 86 known compounds break down by aroma category. Percentages are of compounds with a known label.

green 15 · 17.4%

fruity 13 · 15.1%

floral 10 · 11.6%

sour 6 · 7.0%

herbal 4 · 4.7%

roasted 3 · 3.5%

other 3 · 3.5%

citrus 2 · 2.3%

dairy 2 · 2.3%

caramel 2 · 2.3%

Flavor Compounds

No chemistry specific to cupuaçu has been recorded. Every compound below appears in more than 10% of the foods in the graph — these are the vitamins, amino acids and common fatty acids nearly everything carries, not this ingredient’s aroma profile. Treat pairings involving it as unsupported until it is characterised.

Ordered by measured impact in cupuaçu — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.

Molecules volatile enough to reach the nose.

2-methyl-1-butanol methanethiol coumarin 3-methylbutanal 2-methylbutyraldehyde isobutyraldehyde phenethyl acetate neral cinnamyl alcohol geraniol phenylacetic acid 2,3-butanedione vanillin octanal phenylacetaldehyde 3,4-dihydroxybenzoic acid benzyl alcohol 3-(methylthio)propionaldehyde cis-3-hexenal hexanal indole 2-phenylethanol succinic acid ethyl acetate farnesol methyl jasmonate 3-methyl-1-butanol 3-hexanone cis-3-hexenyl acetate citral +29 more (-)-epicatechin isoliquiritigenin taxifolin daidzein luteolin phloretin naringenin apigenin kaempferol phlorizin calcium lactate cianidanol daidzin d-lactic acid alpha-l-sorbopyranose alpha-maltose d-mannitol dl-liquiritigenin hydrogen cyanide hydrogen peroxide indole-3-acetic acid linamarin tributyrin (+)-delta-cadinene 4-hexen-3-one betaine thiamine

Best Pairings for Cupuaçu

Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.

Limited data for this ingredient

Our sources don't yet contain a dedicated aroma analysis for cupuaçu. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.

Molecular Neighborhood

Cupuaçu and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.