Cook with Pasta, gluten-free, rice flour and rice bran extract, cooked, DE BOLES
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×52
1×21
2×15
3×4
4×3
woody×3
fresh×2
minty×2
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
matairesinolsecoisolariciresinol5-heneicosylresorcinol5-heptadecylresorcinol5-nonadecenylresorcinol5-nonadecylresorcinol5-pentacosylresorcinol5-tricosylresorcinol(+)-neomenthol(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene(+)-lariciresinol(+)-secoisolariciresinol
Molecular pairings
Pairs well with — computed from shared flavor compounds
Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry
20 shared
Pasta, gluten-free, corn and rice flour, cooked
20 shared
Pasta, spaghetti, enriched, cooked, salted
20 shared
Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program)
20 shared
Pasta, made with egg, homemade, cooked
20 shared
Pasta, dry, enriched
20 shared
Pasta, fresh-refrigerated, spinach, cooked
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/20/2026, 4:50:05 PM
Verification
Multi-layer verified