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Marshmallow — Ingredient · Foodgeist
Home / Ingredients / Marshmallow
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×19
fatty ×6
woody ×4 ~
cheesy ×4
waxy ×4
no aroma ×3
sour ×3
rancid ×3
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
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 cobalamin
calcium
(±)-erythro-isoleucine
ergocalciferol
biotin
choline
7z,10z,13z,16z,19z-docosapentaenoic acid
beta-lactose
starch, pregelatinized
vitamin d
+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 “Using magnitude estimation, subjective spreadability scores ranged from 0.13 for marshmallow cream to 5.23 for squeeze margarine.”
subjective spreadability scores → ranged from → 0.13 for marshmallow cream to 5.23 for squeeze margarine
compound effect “The anthocyanins and antioxidant activity decreased in yoghurt and increased in marshmallows during storage time.”
anthocyanins and antioxidant activity → increased in → marshmallows