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Ingredient
cornelian cherry cultivar
cornelian cherry cultivar
Derived from this ingredient’s flavor compounds
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
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Philosophy of cooking — using everything, wasting nothing
Philosophy of cooking — using everything, wasting nothing
Pit cherries and olives — jam, clafoutis, pie, tapenade
Strip kernels cleanly off the cob — salads, salsas, succotash
“To further narrow down the number of key taste compounds, finally, taste omission experiments and human dose/response functions were performed, demonstrating that the bitter-tasting alkaloids theobromine and caffeine, seven bitter-tasting diketopiperazines, seven bitter- and astringent-tasting flavan-3-ols, six puckering astringent N-phenylpropenoyl-l-amino acids, four velvety astringent flavonol glycosides, gamm”
bitter-tasting alkaloids theobromine and caffeine, bitter-tasting diketopiperazines, bitter- and astringent-tasting flavan-3-ols, puckering astringent N-phenylpropenoyl-l-amino acids, velvety astringent flavonol glycosides → contribute to → taste profile of roasted cocoa nibs
“At the acute time point, consumption of cocoa significantly improved self-reported mental fatigue and performance on the Serial Sevens task in cycle one of the CDB.”
cocoa flavanols → improved → self-reported mental fatigue and performance on the Serial Sevens task
“A total of 35 dimers have been detected, consisting of mono- and disubstituted hexoside derivatives of the adducts between the flavan-3-ols (epi)gallocatechin, (epi)catechin and (epi)afzelechin and the anthocyanidins delphinidin, cyanidin and pelargonidin.”
flavanol-anthocyanin adducts → detected in → pomegranate juice
“Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid”
Carménère grape seeds → present → a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid
“flavan-3-ols (catechins) (199.18 μg/g FW)”
flavan-3-ols (catechins) → is present in → California pistachios