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Kohlrabi — Ingredient · Foodgeist
Home / Ingredients / Kohlrabi Ingredient
Kohlrabi Kohlrabi (German turnip or turnip cabbage) (Brassica oleracea Gongylodes group) (Olkopi in Assamese and Bengali) (Monji Haak in Kashmiri) is an annual vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.
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About Kohlrabi (German turnip or turnip cabbage) (Brassica oleracea Gongylodes group) (Olkopi in Assamese and Bengali) (Monji Haak in Kashmiri) is an annual vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×7 ~
mint ×4
minty ×4
sweet ×4
mentholic ×3
peppermint ×3
camphoreous ×3
maple
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa (24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa (22α)-hydroxy-sitosterol (+)-cis-abscisic aldehyde (3r)-sophorol (24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa (22α)-hydroxy-campest-4-en-3-one (+)-neomenthol (-)-vestitol (4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate (5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate (-)-maackiain (3z)-phytochromobilin Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Imported 4/17/2026, 3:59:26 PM
Verification Multi-layer verified
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(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa
(-)-menthone
(+)-taxifolin
(+)-7-iso-jasmonate
(-)-medicarpin-3-o-glucoside
(-)-matairesinol
(2-trans-6-trans)-farnesoate
(24r)-ergost-4-en-3-one
(22s,24r)-22-hydroxy-5α-ergostan-3-one
(11z,14z)-icosa-11,14-dienoyl-coa
(22r,23r)-22,23-dihydroxycampesterol
(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone
(-)-pinoresinol
(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone
(+)-lariciresinol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says compound effect “Five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)),”
benzyl isothiocyanate → is an odor-active compound → in raw and cooked kohlrabi
compound effect “Five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)),”
1-isothiocyanato-3-(methylsulfanyl)propane → is an odor-active compound → in raw and cooked kohlrabi
flavor pairing evidence “Among these, the sulfur compounds contributed most to the overall smell of the raw and cooked vegetables.”
sulfur compounds → contribute to → overall smell of raw and cooked kohlrabi
compound effect “Two lipid oxidation products (1-octen-3-one and trans-4,5-epoxy-(2E)-dec-2-enal), and 2-isopropyl-3-methoxypyrazine.”
1-octen-3-one → is an odor-active compound → in raw and cooked kohlrabi
compound effect “Five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)),”
1-isothiocyanato-4-(methylsulfanyl)butane → is an odor-active compound → in raw and cooked kohlrabi
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