Cook with Potato, Russet, flesh and skin, raw
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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(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(-)-menthone(+)-7-iso-jasmonate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Potato, flesh and skin, cooked in skin, microwaved, with salt
20 shared
Potato, french-fried, frozen, cottage cut, salt not added in processing, unprepared
20 shared
Potato, flesh, cooked in skin, microwaved
20 shared
Potato, au gratin, dry mix, unprepared
20 shared
Potato, scalloped, dry mix, unprepared
20 shared
Potato, hashed-brown, homemade
20 shared
Potato, french-fried, frozen, unprepared
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:52 AM
Verification
Multi-layer verified