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Red raspberry — Ingredient · Foodgeist
Ingredient
Red raspberry
Aroma profile
Derived from this ingredient’s flavor compounds
0×6
sweet×4
odor_active×4
lemon×3
minty×3
woody×3
popcorn×3
fragrant×3
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.
pomegranate (raw)shares flavor compounds
raspberry (raw)shares flavor compounds
Raspberryshares flavor compounds
Basilshares flavor compounds
Mulberryshares flavor compounds
Lemongrassshares flavor compounds
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Compared to DRP, DRPF exhibited significantly decreased total contents of sugar, fat, and crude protein, from 13.37%, 5.07% and 2.58% to 1.54%, 1.17% and 1.37%, respectively.”
deoiled red raspberry pomace (DRP)→decreased→total contents of sugar, fat, and crude protein
“DRPF showed higher water-holding capacity (8.97 g/g vs. 2.62 g/g in DRP), swelling ability (10.18 mL/g vs. 6.93 g/g in DRP) and water solubility (0.25% vs. 0.07% in DRP)”
deoiled red raspberry pomace (DRP)→increased→water solubility