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Pastry — Ingredient · Foodgeist
Ingredient
Pastry
Aroma profile
Derived from this ingredient’s flavor compounds
0×33
odor_active×11
fatty×9
odorless×8
wax×6
waxy×6
1×5
dairy×5
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Pate2 axes agreeused together in recipesshares flavor compounds
White Wine2 axes agreeused together in recipesshares flavor compounds
Madeira Wine2 axes agreeused together in recipesshares flavor compounds
Topping2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“2-acetyl-1-pyrroline, vanillin, the tautomers 2-acetyl-3,4,5,6-tetra-hydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, 3-(methylthio)propanal, 2-propionyl-1-pyrroline, and methanethiol as the key aroma-active compounds”
3-(methylthio)propanal→is a key aroma-active compound in→oat pastry
“The formulation suitable for puff pastry shortening was prepared by blending 50% mango 1st stearin (Mk1) and 50% mahua fat with addition of 5–7% of fully hydrogenated vegetable oil”
“The presence of cis- and trans-whisky lactones, eugenol, and vanillin increased the intensity rating of the vanilla/pastry descriptor, while furfural and 5-methylfurfural diminished it.”
cis- and trans-whisky lactones, eugenol, and vanillin→increase→vanilla/pastry descriptor intensity rating
“The presence of cis- and trans-whisky lactones, eugenol, and vanillin increased the intensity rating of the vanilla/pastry descriptor, while furfural and 5-methylfurfural diminished it.”
furfural and 5-methylfurfural→decrease→vanilla/pastry descriptor intensity rating