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Kohlrabi (vegetable) — Ingredient · Foodgeist
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Kohlrabi vegetable
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odor_active ×16
0 ×9
sweet ×9
fragrant ×6
lemon ×5
fruity ×5
popcorn ×5
aromatic ×5
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates eo thiophen-2-carboxyaldehyde fiber methyl-propyl-sulfide methyl-propanol protein 4-methylthiobutan-2-one ash 4-(methylthio)-butyl-isothiocyanate vit-b-6 pufa 5-hydroxy-glucobrassicin kilocalories deca-2-one 2(or_3)-methylindole 2-phenethyl-isothiocyanate
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content linalol-oxide
mufa
2,5-dimethylthiophen-3-carboxyaldehyde
di-(2-methylpropyl)-phthalate
5-methoxy-glucobrassicin
3-phenylpropanonitrile
dioctyl-phthalate?
3(or_5)-methylthiophen-2-carboxyaldehyde
3-(methylthio)-propyl-isothiocyanate
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says compound effect “Five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)),”
benzyl isothiocyanate → is an odor-active compound → in raw and cooked kohlrabi
compound effect “Five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)),”
1-isothiocyanato-3-(methylsulfanyl)propane → is an odor-active compound → in raw and cooked kohlrabi
flavor pairing evidence “Among these, the sulfur compounds contributed most to the overall smell of the raw and cooked vegetables.”
sulfur compounds → contribute to → overall smell of raw and cooked kohlrabi
compound effect “Two lipid oxidation products (1-octen-3-one and trans-4,5-epoxy-(2E)-dec-2-enal), and 2-isopropyl-3-methoxypyrazine.”
1-octen-3-one → is an odor-active compound → in raw and cooked kohlrabi
compound effect “Five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)),”
1-isothiocyanato-4-(methylsulfanyl)butane → is an odor-active compound → in raw and cooked kohlrabi
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