Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 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
60 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
“Se-methylselenocysteine is the major selenocompound in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks.”
Se-methylselenocysteine → is the major selenocompound → in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks
“In broccoli florets, the concentrations of selenglucosinolates exceeded those of their sulfur analogues.”
selenoglucosinolates → exceed sulfur analogues in → broccoli florets
“Two new selenoglucosinolates were identified: glucoselenoraphanin in broccoli florets and glucoselenonasturtiin in forage rape roots.”
glucoselenoraphanin → is identified in → broccoli florets
“The highest concentrations of Se and SO4 were found in the broccoli floret and vegetable leaf tissues.”
broccoli floret and leaf tissues → accumulated → highest concentrations of Se and SO4
“Broccoli florets had higher concentrations of amino acids, glucoraphanin, and neoglucobrassicin compared to other tissues”
broccoli florets → have higher concentrations of → amino acids, glucoraphanin, and neoglucobrassicin