Cook with Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×52
1×21
2×15
3×4
4×3
woody×3
fresh×2
minty×2
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
matairesinolsecoisolariciresinol5-heneicosylresorcinol5-heptadecylresorcinol5-nonadecenylresorcinol5-nonadecylresorcinol5-pentacosylresorcinol5-tricosylresorcinol(+)-neomenthol(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene(+)-lariciresinol(+)-secoisolariciresinol
Molecular pairings
Pairs well with — computed from shared flavor compounds
Pasta, gluten-free, corn and rice flour, cooked
20 shared
Pasta, gluten-free, rice flour and rice bran extract, cooked, DE BOLES
20 shared
Pasta, dry, whole grain, spaghetti
20 shared
Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry
20 shared
Pasta, fresh-refrigerated, plain, cooked
20 shared
Pasta, spaghetti, unenriched, cooked
20 shared
Source & License
Source
USDA FoodData Central
License
proprietary
Verification
Multi-layer verified