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Cucumber (vegetable) — Ingredient · Foodgeist
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Cucumber vegetable
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×11
1
clean
fatty
fresh
grass
green
heavy
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates 24-epsilon-ethyl-25(27)-dehydrolophenol pentadec-cis-8-en-1-al 24-methylene-24-dihydro-lanosterol 24(r)-14alpha-methyl-24-ethyl-5alpha-cholest-9(11)-en-3beta-ol stigmast-7-en-3-beta-ol gamma-glutamyl-beta-pyrazol-1-yl-alanine fiber beta-pyrazol-1-yl-alanine cladochromes protein stigmast-7,22,25-trien-3-beta-ol hexen-(2)-al-(1) phosphatidyl-choline
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content nona-trans-2,cis-6-dien-1-al
ash
25(27)-dehydro-poriferasterol
phytosterols
vit-b-6
pufa
nonadien-2,6-ol-2
7-stigmasten-3beta-ol
7-dehydro-avenasterol
glutamic-acid
isomultiflorineol
22-dihydro-spinasterol
24-beta-ethyl-25(27)-dehydrolathosterol
24-methylene-cycloartenol
non-trans-2-en-al
multiflorineol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
flavor change → did not alter → overall acceptability of cucumber
“However, this change did not alter the overall acceptability of cucumber.”
2 kGy dose → affected → flavor of cucumber
“Radiation processing of cucumber affected the flavor significantly.”
cucumber pomace powder → reduce → microbial load
“Cooked noodles enriched with CP 6% significantly reduced the microbial load.”
What science says technique parameter “The Midilli and Kucuk equation showed the best fit (R2 > 0.99).”
Midilli and Kucuk equation → fits → drying process of sea cucumber (Stichopus japonicus Selenka)
flavor pairing evidence “The 46 odorants could be divided into three groups on the basis of their odor attributes: fruity note (KI < 1300); green, grassy, or cucumber-like note (1300 < KI < 2020); and sweet note (KI > 2020).”
odorant compounds → have → green, grassy, or cucumber-like note
compound effect “Bloater formation of brined cucumbers increased as more malic acid was degraded to CO2 and lactic acid.”
malic acid degradation → increases → CO2 production in brined cucumbers
compound effect “CO2 from malic acid provided the marginal increase required to cause significant bloating.”
CO2 production → causes → cucumber bloating
technique parameter “Fermentation with a strain of Lactobacillus plantarum, which did not degrade malic acid, prevented cucumber bloating.”
fermentation with Lactobacillus plantarum → prevents → cucumber bloating
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