Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
s-methyl-cysteine-sulfoxides-propenyl-cysteinepropyl-allyl-trisulfidestarchxyloglucanfoliacingamma-l-glutamyl-s-propyl-l-cysteineprostaglandin-f-2-alphascordinine-bsativoside-r-2methyl-trans-propenyl-disulfide(e)-1,2-propene-1-sulfinothiocic-acid-s-methyl-esterallyl-methyl-trisulfides-methyl-l-cysteine-sulfoxide2-propenyl-l-cysteine-sulfoxidemethyl-allyl-pentasulfidecelluloses-allyl-cysteineashmonogalactosyl-diglyceridemethyl-ajoenegamma-l-glutamyl-isoleucinegamma-l-glutamyl-5-allyl-cysteineallium-fructan-k-3linoleic-acid-methyl-esterallyl-trans-1-propenyl-thiosulfinatesprotodesgalactotigonindi-1-propenyl-trisulfidedi-prop-2-enyl-sulfaneallyl-compounds+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Best pairings
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.
Cabernet Sauvignon2 axes agreeused together in recipesshares flavor compounds
hen egg white (raw)2 axes agreeused together in recipesshares flavor compounds
Onion2 axes agreeused together in recipesshares flavor compounds
Celery
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Other confounding factors include the fat content, and the addition of NaCl, garlic and plant essential oils (PEOs).”
What science says
compound effect
“Se-methylselenocysteine is the major selenocompound in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks.”
Se-methylselenocysteine→is the major selenocompound→in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks
“The log CFUs of both Bacteroides (GF A 6.96, GF B 7.15) and Bifidobacteria (GF A 7.74, GF B 7.74) grown in the GF cultures at 24 h were significantly higher than those at 0 h (Bacteroides 4.93, Bifidobacteria 4.78) (P < 0.05).”
garlic fructan B (DP 21)→stimulates growth of→Bacteroides