Cook with Apple, raw, without skin, sliced, cooked, boiled
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Cocktail technique manual — ice, shaking, stirring, carbonating
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×56
1×21
2×13
minty×4
3×3
mint×3
fresh×3
sweet×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(9z)-12-oxo-dodec-9-enoate(+)-neomenthol(-)-vestitol(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
Molecular pairings
Pairs well with — computed from shared flavor compounds
Apple, raw, without skin, sliced, cooked, microwaved
20 shared
Apple, Fuji, raw, with skin
20 shared
Apple, dried, sulphured, stewed, no added sugar
20 shared
Apple, Red Delicious, raw, with skin
20 shared
Apple, Granny Smith, raw, with skin
20 shared
Apple, frozen, sliced, unsweetened, heated
20 shared
Apple, Golden Delicious, raw, with skin
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:45 AM
Verification
Multi-layer verified