Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“The fructooligosaccharide analyses were performed on red onions, shallots, and elephant garlic”
fructooligosaccharides → are analyzed in → red onions, shallots, and elephant garlic
“Vegetables with the highest quantity of fructans included garlic, artichoke, shallots, leek bulb, and onions (range, 1.2-17.4 g/100 g fw).”
shallots → contains → high quantity of fructans
“The results indicated that the effect of the T, Sh, and T + Sh on the fish samples were to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage”
turmeric and shallot extract combination (T + Sh) → retains → good quality characteristics
“The results indicated that the effect of the T, Sh, and T + Sh on the fish samples were to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage”
shallot extract (Sh) → retains → good quality characteristics
“major high FODMAP sources are frequently used and include onion, garlic, shallots, legumes/pulses, and wheat-based products”
high FODMAP sources → include → onion, garlic, shallots, legumes/pulses, and wheat-based products