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Coffee and coffee products — Ingredient · Foodgeist
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Coffee and coffee products
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×33
1 ×20
2 ×12
coffee ×9
nutty ×8
caramellic ×8
burnt ×7
roasted ×6
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
(ent-16betaoh)-16,17-dihydroxy-9(11)-kauren-19-oic acid 11,13-dihydrotaraxinic acid glucosyl ester (7'x,8'x)-4,7'-epoxy-3,8'-bilign-7-ene-3,5'-dimethoxy-4',9,9'-triol (r)-2-hydroxy-7-methoxy-2h-1,4-benzoxazin-3(4h)-one (e)-2-nonenal 2'',4''-bis-o-(4-hydroxycinnamoyl)astragalin 1-(3-methylbutanoyl)-6-apiosylglucose 1-(2-furanyl)-1-butanone 1-(3-methyl-2-butenoyl)-6-apiosylglucose 1-phenyl-1,2-propanedione 1-phenyl-1-propanone 1,3-benzenediol Molecular pairings Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Source & License Imported 4/17/2026, 3:59:43 PM
Verification Multi-layer verified
Share Pinterest converts best for culinary content (-)-quinic acid
(r)-pronuciferine
1,3,5-trihydroxy-6,7-dimethoxy-2-methylanthraquinone
1-(2-furanylmethyl)-1h-pyrrole
(8r,8'r)-secoisolariciresinol 9,9'-bis-[4-carboxy-3-hydroxy-3-methylbutanoyl-(->6)-glucoside]
1,2,6,8-tetrahydroxy-3-methylanthraquinone 2-o-b-d-glucoside
(r)-higenamine
1,3,9-trimethyluric acid
(5a,6a,8a,11a)-8-hydroxy-2-oxo-1(10),3-guaiadien-12,6-olide-15-al 8-(4-hydroxyphenylacetate)
1-(5-methyl-2-furanyl)-1,2-propanedione
(r)-2,7-dihydroxy-2h-1,4-benzoxazin-3(4h)-one 2-glucoside
3,5-diethyl-2-methylpyrazine
2,6-diethylpyrazine
3-methyl-1,2-cyclohexanedione
3-isopropyl-1,2-cyclopentanedione
3,4,4-trimethyl-1,2-cyclopentanedione
2-methyl-3-(2-methylpropyl)pyrazine
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
What science says compound effect “An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed.”
acrylamide (AA) → present in → coffee and coffee products