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Breakfast cereal — Ingredient · Foodgeist
Home / Ingredients / Breakfast cereal Ingredient
Breakfast cereal
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×54
1 ×16
2 ×11
3 ×2
mint ×2
minty ×2
sweet ×2
fresh ×2
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
(+)-neomenthol (-)-maackiain (+)-7-iso-jasmonate (+)-pinoresinol 4-o-[beta-d-glucopyranosyl-(1->2)-[beta-d-glucopyranosyl-(1->6)]-beta-d-glucopyranoside] (-)-medicarpin-3-o-glucoside (+)-1(10),4-cadinadiene (-)-matairesinol (2-trans-6-trans)-farnesoate (15z)-tetracosenoate (22s,24r)-22-hydroxy-5α-ergostan-3-one (11z,14z)-icosa-11,14-dienoyl-coa (22r,23r)-22,23-dihydroxycampesterol (-)-pinoresinol Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Imported 6/5/2026, 12:24:06 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content (+)-lariciresinol
(+)-secoisolariciresinol
(-)-lariciresinol
(-)-lactol
(+)-setoclavine
(+)-pinoresinol
(+)-syringaresinol
(2xi,4xi)-4,4',5,7-tetrahydroxyflavan
(2e)-octenoyl-coa
(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa
(22α)-hydroxy-sitosterol
(3r)-sophorol
(2r,3r)-pinobanksin
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(22α)-hydroxy-campest-4-en-3-one
(9z)-12-oxo-dodec-9-enoate
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says nutrition finding “The main sources of whole-grain intake were breakfast cereals (56 %) and bread (25 %).”
whole-grain intake → is → 56% from breakfast cereals
nutrition finding “The main food sources of whole grains were breakfast cereals in children and adolescents and bread in adults.”
main food sources of whole grains → are → breakfast cereals in children and adolescents and bread in adults
technique parameter “Breakfast cereals.”
extrusion cooking → is used for → breakfast cereals
nutrition finding “The mean sodium content of breakfast cereals also fell substantially from 316 to 237 mg/100 g (25% lower, p < 0.001) over the study period.”
sodium content → decreased → breakfast cereals
nutrition finding “A significant addition to the diet in Australia was the use of breakfast cereals”
Somali women migrants → add → breakfast cereals to their diet
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