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Okra (vegetable) — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×14
woody ×3 ~
sweet ×2
alcoholic ×2
medicinal ×2
waxy ×2
fatty ×2
grass ×2
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
4-o-beta-d-galactopyranosyl-d-galactose starch quercetin-5-rhamnoglucoside fiber gossypetin-8-rhamnoglucoside galacturonic-acid protein gossypetin-3-glucoside-8-rhamnoglucoside ash phytosterols vit-b-6 2-o-(d-galactopyranosyluronic-acid)-l-rhamose pufa kilocalories quercetin-3-diglucoside 12,13-epoxyoleic-acid
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content carbohydrate
cyanidin-3-glucoside-4'-glucoside
glutamic-acid
alpha-terpenyl-acetate
quercetin-4'-diglucoside
mucilage
mufa
flavonoids
quercetin-3-triglucoside
3,5,3'',4',5-pentahydroxy-7-methoxyflavonol-5'-diglucoside
isobutyl-alcohol
pentosans
phylloquinone
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Temperature 90 °C
Based on 2 papers
What science says compound effect “SDS-PAGE analysis of the precipitate revealed several bands of glycosylated proteins between 25 and 37 kDa that were almost”
glycosylated proteins from okra → exhibit → antiadhesive properties
compound effect “A crude polysaccharide (RPS) isolated from the fresh juice by ethanolic precipitation showed strong inhibitory effects.”
crude polysaccharide (RPS) from okra → show → strong inhibitory effects
ingredient property “Emulsion capacity and viscosity of okra products were significantly lower than those for soy products.”
okra products → have → significantly lower emulsion capacity and viscosity than soy products
nutrition finding “Results of proximate analysis, amino acid profiles, in vitro protein digestibility, and calculated protein efficiency ratios (C‐PER) indicated that okra products have significant potential as a viable new protein source.”
okra products → have → significant potential as a viable new protein source
ingredient property “Overall, foam stability of soy products was consistently higher than that for okra products.”
okra products → have → lower foam stability than soy products
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