Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
25 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
25 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Our results suggest that selenium-enriched broccoli sprouts could potentially be used as an alternative selenium source for prostate cancer prevention and therapy.”
selenium-enriched broccoli sprouts → increases → chemosensitivity and apoptosis
“Thus, Se-enriched broccoli sprouts are excellent for simultaneous accumulation of chemopreventive compounds SeMSCys and glucoraphanin.”
Se-enriched broccoli sprouts → are excellent for → simultaneous accumulation of chemopreventive compounds SeMSCys and glucoraphanin
“The antioxidant activity ranged from 74.48 ± 0.46% (less volatile sample) to 93.2 ± 0.2% (dichloromethane extract sample) at the level of 500 μg/mL.”
broccoli sprouts → exhibits → antioxidant activity
“Possible phenolic antioxidants found are 4-(1-methylpropyl)phenol (0.012 μg/g), 4-methylphenol (0.159 μg/g), and 2-methoxy-4-vinylphenol (0.009 μg/g).”
4-methylphenol → is present → broccoli sprouts
“5-methylthiopentylnitrile (31.64 μg/g) was found in the greatest concentration, followed by 4-methylthiobutylisothiocyanate (14.55 μg/g), 4-methylthiobutylnitrile (10.63 μg/g), 3-methylthiopropylisothiocyanate (3.00 μg/g), and 4-methylpentylisothiocyanate (2.48 μg/g).”
5-methylthiopentylnitrile → is present → broccoli sprouts