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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Open Food Facts · ODbL
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
“it was 85.5 and 92.6% of total reducing sugars produced, respectively”
fructose → is → 85.5% of total reducing sugars produced from Asparagus racemosus raw inulin
“Immobilized biocatalyst was effectively used in batch preparation of high fructose syrup from Asparagus racemosus raw inulin and pure inulin, which yielded 39.2 and 40.2 g/L of fructose in 4 h”
immobilized biocatalyst → produces fructose → 39.2 g/L from Asparagus racemosus raw inulin
“White wines showed a trend, as beetle numbers increased, of higher intensities of peanut, bell pepper, asparagus, and bitterness attributes”
white wines → showed a trend → higher intensities of peanut, bell pepper, asparagus, and bitterness attributes
“Tamus communis and Asparagus acutifolius, Mediterranean elements and distributed in all of the Mediterranean Basin, are among the most widely consumed wild plants in the area.”
Tamus communis and Asparagus acutifolius → are among the most widely consumed wild plants → in the area
“whereas the wines stored at warmer temperatures exhibited the opposite sensory profile, with dominant woody/smoky/oaky, buttery, flinty and canned asparagus notes.”
wines stored at warmer temperatures → exhibited → dominant woody/smoky/oaky, buttery, flinty and canned asparagus notes