Cook with Potato, au gratin, dry mix, unprepared
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×54
1×22
2×17
3×6
minty×4
sweet×4
mint×3
lemon×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e,6e)-1-hydroxy-2,6,10-farnesatrien-9-one(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(-)-menthone(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(+)-7-iso-jasmonate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Potato, boiled without skin, flesh
20 shared
Potato, whole, peeled, frozen, unprepared
20 shared
Potato, whole, frozen, boiled, drained
20 shared
Potato, boiled, flesh and skin
20 shared
Potato, scalloped, dry mix, unprepared
20 shared
Potato, boiled with skin, flesh, with salt
20 shared
Potato, french-fried, frozen, unprepared
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:45 AM
Verification
Multi-layer verified