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Lemongrass (herb) — Ingredient · Foodgeist
CC-BY-SA
Ingredient
Lemongrass
herb
Aroma profile
Derived from this ingredient’s flavor compounds
0×18
sweet×17
lemon×15
floral×15
odor_active×15
minty×13
fruity×13
fragrant×13
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
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.
Lime2 axes agreeused together in recipesshares flavor compounds
Mint2 axes agreeused together in recipesshares flavor compounds
Ginger2 axes agreeused together in recipesshares flavor compounds
Carrot2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
LO concentration: 3.0 g/100 ginhibition log CFU/g: 3.2 and 2.6
“The coating on the berries with 3.0 g/100 g LO initially inhibited Salmonella typhimurium and Escherichia coli O157:H7 inoculated on the berries by more than 3.2 and 2.6 log CFU/g, respectively.”
What science says
compound effect
“Lemongrass, eucalyptus, peppermint and orange oils were effective against all the 22 bacterial strains.”
“The average percentage (mean ± SD) inhibition of lemongrass oil (0.43 mg/ml) on biofilm formation was 91.57 ± 1.31%, while it exhibited more than 80% killing activity against C. dubliniensis in biofilm at concentrations of 1.7 mg/ml.”
