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Chives (herb) — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×6
cocoa
no aroma
chocolate
woody ~
fishy
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates pentyl-hydro-disulfide desoxyribonucleic-acid n,n'-bis-(gamma-glutamyl)-l-cystine scordinine gamma-glutamyl-tripeptide cis-pentyl-hydro-disulfide methyl-allyl-allithiamine s-(propenyl-1-yl)-cysteine-sulfoxide gamma-glutamyl-peptide cyanidin-3-o-beta-(6''-malonyl-3''-o-beta-d-glucopyranosyl-glucopyranoside) gamma-l-glutamyl-s-propyl-l-cysteine quinic-acid kaempferol-diglucoside
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content cyanidin-3-o-beta-(6''-malonyl-3''-o-beta-glucopyranosyl-glucopyranoside)
fiber
trans-pentyl-hydro-disulfide
protein
cyanidin-3-o-beta-(6''-malonyl-glucopyranoside)
gamma-l-glutamyl-s-(prop-1-enyl)-l-cysteine
methyl-2-propenyldisulfide
methyl-disulfide
ash
allyl-disulfide
trans-propyl-2-propenyldisulfide
vit-b-6
pufa
propyl-allyl-allithiamine
cis-propyl-2-propenyldisulfide
kilocalories
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says compound effect “부추의 경우 실험에 사용된 7가지 균주에 대해 모두 항균활성을 가지고 있는 것으로 나타났다”
chives → has → antimicrobial activity
compound effect “ABTS 라디칼 소거활성 및 FRAP value의 측정 결과 역시 생강 및 부추 추출물에서 높은 항산화활성을 나타내었으며”
chives → has → high antioxidant activity
compound effect “L. plantarum 균주(10 ㎎/disc)에 대해서는 마늘(18.0 ㎜)과 부추(10.4 ㎜)가 항균활성을 나타내었다”
chives → has → antimicrobial activity against L. plantarum
