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Radishes — Ingredient · Foodgeist
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Ingredient
Radishes
Aroma profile
Derived from this ingredient’s flavor compounds
0×23
odorless×7
odor_active×5
1×4
2×4
3×4
4×4
fishy×2
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.
hen egg white (raw)2 axes agreeused together in recipesshares flavor compounds
Chives2 axes agreeused together in recipesshares flavor compounds
White Mustard2 axes agreeused together in recipesshares flavor compounds
cauliflower floret (raw)
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Of all of the 40+ vegetables, nuts, and grains screened, seven vegetables, one nut, and one grain were found to contain anthocyanins; the number of anthocyanins detected varied from two in pistachio nuts to 34 in red radishes.”
“Dry-salted radishes matured on the 30th day, and the pH, total titratable acid, and water activity of the matured samples were 4.7, 0.43 g/100 g lactic acid, and 0.90, respectively.”
“Brine-pickled radishes matured in only 5 days, and the pH, total titratable acid, and water activity were 3.4, 0.31 g/100 g lactic acid, and 0.96, respectively.”
