Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
39 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
39 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
Based on 2 papers
Based on 2 papers
“The TPC was highest in the 100-day dehydrated leaves (15.27±0.12 mg GAE.g-1 FW)”
beetroot leaves → contain → total phenolic compounds (TPC)
“TP content increased 5-fold following GAS (341.6 ± 4.8 mg GAE/70 mL)”
beetroot juice shot → increases → TP content
“FRAP values increased approximately 3-fold after GAS (2361.2 ± 20.9 μmol/70 mL)”
beetroot juice shot → increases → FRAP values
“Betanin/isobetanin pigments comprised a major portion of the relative peak area measured in red beetroot peel.”
betanin/isobetanin → comprise → major portion of relative peak area in red beetroot peel
“The protein content was high in beetroot (13.23 mg/100g) and low in carrot (6.21mg/100g).”
beetroot pulp waste → contain → protein