Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
pesticide residues → detected_most_often_in → black currants, broccoli, raspberries, red currants
“Pesticide residues were detected most often in samples of black currants (50%), broccoli (36.4%), raspberries (29%) and red currants (21.8%).”
“ACF were significantly reduced in animals fed supra-nutritional amounts of Se from broccoli”
selenium (Se) from high-Se broccoli → reduces → aberrant crypts foci (ACF)
“The major selenoglucosinolates were glucoselenoerucin in broccoli, glucoselenoiberverin in cauliflower, and glucoselenoerucin and glucoselenoberteroin in forage rape roots.”
glucoselenoerucin → is major in → broccoli
“In broccoli florets, the concentrations of selenglucosinolates exceeded those of their sulfur analogues.”
selenoglucosinolates → exceed sulfur analogues in → broccoli florets
“Two new selenoglucosinolates were identified: glucoselenoraphanin in broccoli florets and glucoselenonasturtiin in forage rape roots.”
glucoselenoraphanin → is identified in → broccoli florets
“The highest concentrations of Se and SO4 were found in the broccoli floret and vegetable leaf tissues.”
broccoli floret and leaf tissues → accumulated → highest concentrations of Se and SO4