Cook with Peach, dried halves, sulphured, cooked, added sugar
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×55
1×18
2×12
3×5
minty×4
4×3
mint×3
fresh×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(+)-7-iso-jasmonate(-)-medicarpin-3-o-glucoside(22α)-hydroxy-isofucosterol(22r,23r)-22,23-dihydroxy-campest-4-en-3-one(+)-1(10),4-cadinadiene(-)-matairesinol
Molecular pairings
Pairs well with — computed from shared flavor compounds
Peach, white-flesh variety, flesh without skin, pitted, raw
20 shared
Peach, yellow-flesh variety, flesh without skin, pitted, raw
20 shared
Peach, canned halves or slices, heavy syrup pack, solids and liquid
20 shared
Peach, raw
20 shared
Peach, flesh without skin, pitted, raw (average)
20 shared
Peach, canned halves or slices, light syrup pack, solids and liquid
20 shared
Peach, canned halves or slices, extra light syrup pack, solids and liquid
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:45 AM
Verification
Multi-layer verified