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Cabbage (vegetable) — Ingredient · Foodgeist
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Cabbage vegetable
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Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
3-o-(6-o-{trans-ferulyl)-2-o-beta-d-glucopyranosyl}...cyanidin carbohydrates hydroxydimethylbenzophenone s-methyl-cysteine-sulfoxide 3-indoyl-methyl-glucosinolate 2-methyl-thio-propyl-glucosinolate 1-cyano-3-methyl-thio-propane n-(1)-methoxybrassinin phospholipids indole-3-carboxic-acid 1-methoxy-glucobrassicin 3-o-(6-o-{trans-sinapl}-2-o-(beta-d-glucopyranosyl)-beta-d-glucopyranosyl5-o-(beta-d-glucopyranosyl)-cyanidin 3-methyl-thio-propyl-cyanide
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content propenyl-cyanide
rhodanides
neo-chlorogenic-acid
3-methyl-sulfinyl-propyl-glucosinolate
1-cyano-4-methyl-sulfinyl-butane
cyanidin-3-malonyl-sophoroside-5-glucoside
ferulic-acid-b-beta-d-glucoside
vit-u
quinic-acid
4-methyl-thio-butyl-cyanide
beta-amylase
cyanidin-3-ferulyl-sophoroside-5-glucoside
3-o-(2-o-{beta-d-glucopyranosyl}-6-o-(4-o-{beta-d-glucopyranosyl}-5-o-beta-d-glucopyranosyl)...cyanidin
fiber
cyanidin-3-(disinapyl)-sophoroside-5-glucoside
4-caffoylquinic-acid
protein
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
radish or cabbage kimchi → found to have a higher risk → among food items
“and in five other schools, radish or cabbage kimchi was found to have a higher risk among food items”
What science says ingredient property “In external leaves, proline and arginine were the major free amino acids.”
external leaves of tronchuda cabbage → contain → proline and arginine
ingredient property “while in internal ones, arginine was the main free amino acid, followed by threonine, glutamine, and cysteine.”
internal leaves of tronchuda cabbage → contain → arginine, threonine, glutamine, and cysteine
compound effect “browning increased linearly with time”
moisture content → increased → browning in freeze-dried cabbage
technique parameter “An iteration technique for the prediction of the browning, using a computer and a method for estimation of the variance of the predicted values, was devised.”
computer-aided prediction → used to predict → extent of browning in freeze-dried cabbage
ingredient property “LAB were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important LAB source”
cabbage → may not be → an important LAB source
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