Cook with Flour, quinoa
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Rye Flour Dark
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Milled whole oats — pancakes, muffins, cookies, porridge bread
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×57
1×6
2×4
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
carbohydrate2',3'-dihydro-phytomenadione(r)-2-hydroxy-2h-1,4-benzoxazin-3(4h)-one(r)-2-hydroxy-7-methoxy-2h-1,4-benzoxazin-3(4h)-one5-(2-heptadecenyl)-1,3-benzenediol24-methyl-lathosterol2-benzoxazolone1-18:1-2-18:3-phosphatidylcholine1-18:2-2-18:3-phosphatidylcholine5-(16-heneicosenyl)-1,3-benzenediol(r)-2,4-dihydroxy-7-methoxy-2h-1,4-benzoxazin-3(4h)-one3,7-dimethylquercetin (acetylated)
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/16/2026, 4:34:54 AM
Verification
Multi-layer verified