Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“mannitol (30 days) and amino acid concentrations were higher in kimchi with FS.”
mannitol (30 days) and amino acid concentrations → were higher in → kimchi with fish sauce (FS)
“Volatile compounds were slightly higher in kimchi with GRP or FS compared to kimchi.”
volatile compounds → were slightly higher in → kimchi with glutinous rice paste (GRP) or fish sauce (FS) compared to kimchi
“Large amounts of acids, large numbers of carbonyls and sulfur-containing compounds, such as, dimethyl sulfide, dimethyl trisulfide, and 3-(methylthio)propanal, as well as many types of nitrogen-containing compounds are thought to be major contributors to fish sauce odor.”
volatile compounds → contribute to → fish sauce odor
“Four compounds contributing to the distinctive odor of fish sauce were 2-methylpropanal, 2-methylbutanal, 2-ethylpyridine, and dimethyl trisulfide.”
2-methylbutanal → contributes to → distinctive odor of fish sauce
“Four compounds contributing to the distinctive odor of fish sauce were 2-methylpropanal, 2-methylbutanal, 2-ethylpyridine, and dimethyl trisulfide.”
2-ethylpyridine → contributes to → distinctive odor of fish sauce