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European cranberry — Ingredient · Foodgeist
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European cranberry
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×49
1 ×17
2 ×14
sweet ×5
minty ×5
3 ×4
odor_active ×4
mint ×4
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
Source & License Imported 4/17/2026, 3:59:18 PM
Verification Multi-layer verified
Share Pinterest converts best for culinary content ferulic acid
(2s)-2-isopropylmalate
(2e)-octenoyl-coa
(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa
(22α)-hydroxy-sitosterol
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(22α)-hydroxy-campest-4-en-3-one
(-)-vestitol
(-)-maackiain
(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
What science says compound effect “Acids were the dominant volatile compounds in raw and 3- to 4-mo fermented European Cranberrybush”
acids → are the dominant volatile compounds → raw and 3- to 4-mo fermented European Cranberrybush
