Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Of these, estragole and 7‐methoxycoumarine were most abundant in tarragon leaves, showing contents of 2900 and 220 mg/kg, respectively.”
7-methoxycoumarin → is most abundant → tarragon leaves
“For tarragon, AEDA revealed the highest FD factors for eugenol, 7‐methoxycoumarin, β ‐ionone, 2‐isopropyl‐3‐methoxypyrazine, estragole and linalool.”
estragole → has high flavor dilution factor → tarragon
“tarragon essential oil were less effective against tested microorganisms.”
tarragon essential oil → has → antibacterial activity
“The main compounds were estragole in French tarragon (69%) and sabinene in Russian tarragon (40%).”
Russian tarragon → contains → sabinene (40%)
“The main compounds were estragole in French tarragon (69%) and sabinene in Russian tarragon (40%).”
French tarragon → contains → estragole (69%)