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Winter squash — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×54
1 ×21
2 ×15
3 ×4
4 ×3
sweet ×2
mint
minty
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (+)-7-iso-jasmonate (+)-1(10),4-cadinadiene (+)-lariciresinol (+)-pinoresinol (2e)-octenoyl-coa (24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa (22α)-hydroxy-sitosterol (3r)-sophorol (24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa (22α)-hydroxy-campest-4-en-3-one (9z)-12-oxo-dodec-9-enoate 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 (r)-3-hydroxybutanoyl-coa
(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate
(-)-maackiain
(3z)-phytochromobilin
(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa
(9s,10e,12z)-9-hydroperoxy-10,12-octadecadienoate
(9r,10s)-dihydroxystearate
(-)-medicarpin-3-o-glucoside
(e)-β-farnesene
(22α)-hydroxy-isofucosterol
(9z,11e)-(13s)-13-hydroperoxyoctadeca-9,11-dienoate
(5α)-campestan-3-one
(8r,8'r)-secoisolariciresinol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says technique parameter “Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased.”
winter squash flour content → affects → water solubility index
technique parameter “The highest values of total carotenoids and dietary fiber (total and soluble) were obtained at high WSF and ET.”
winter squash flour content → affects → dietary fiber
technique parameter “Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased.”
winter squash flour content → affects → color L* value
technique parameter “Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased.”
winter squash flour content → affects → color b* value
technique parameter “The highest values of total carotenoids and dietary fiber (total and soluble) were obtained at high WSF and ET.”
winter squash flour content → affects → total carotenoids
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