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Avocado Oil (fat_oil) — Ingredient · Foodgeist
Open Food Facts · ODbL
Ingredient
Avocado Oil
fat_oil
Aroma profile
Derived from this ingredient’s flavor compounds
0×5
fatty×5
popcorn×4
odor_active×4
wax×3
waxy×3
oily×3
rancid×3
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
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.
Fish Oilshares flavor compounds
cow milk (liquid)shares flavor compounds
goat milkshares flavor compounds
buffalo milkshares flavor compounds
Lardshares flavor compounds
Sunflower Oilshares flavor compounds
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Highlighted compounds are flavor-active · click to view molecular profile
Truffleshares flavor compounds
Hazelnutshares flavor compounds
Pairing strength is model-derived from our data axes, not a measured taste test.
Duck Breast
2 shared
Based on shared flavor compounds · click to explore
What science says
technique parameter
“The results showed that structuring agents have a significant effect on the crystallization temperatures (Tc). Additionally, the cooling rate was inversely related to the crystallization temperature, namely, lower rates of cooling led to higher crystallization temperatures.”
“The onset temperatures (Tonset) and crystallization temperatures (Tc) of oleogels prepared from avocado oil were determined by thermorheological testing.”
“The order of oxidative stability determined by Rancimat measuring of the induction period at four temperatures (90 degrees C, 100 degrees C, 110 degrees C, and 120 degrees C) was found to be macadamia oil > rice bran oil approximately toasted sesame oil > avocado oil > almond oil > hazelnut oil > grape seed oil > walnut oil.”
“Four out of eight 'healthier' oils-namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil.”
