Cook with Mushrooms, fresh, cooked with oil
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×49
1×13
2×10
odor_active×6
green×5
fatty×4
sweet×4
floral×4
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(24e)-3alpha-acetoxy-15alpha,22s-dihydroxylanosta-7,9(11),24-trien-26-oic acid(1r,2r,4r,8r)-p-menthane-2,8,9-triol(24r)-5b,8b-epidioxyergosta-6,22e-dien-3b-ol 3-glucoside(2s,3's)-alpha-amino-2-carboxy-5-oxo-1-pyrrolidinebutanoic acid(1r,2r,4r,8s)-p-menthane-2,8,9-triol(22s)-acetoxy-3alpha,15alpha-dihydroxylanosta-7,9(11),24-trien-26-oic acid(22e, 24x)-ergosta-4,6,8,22-tetraen-3-one(24e)-3alpha,15alpha-diacetoxy-23-oxo-7,9(11),24-lanostatrien-26-oic acid(24e)-15alpha-acetoxy-3alpha-hydroxy-23-oxo-7,9(11),24-lanostatrien-26-oic acid(1xi,3xi)-1,2,3,4-tetrahydro-1-methyl-beta-carboline-3-carboxylic acid
Molecular pairings
Pairs well with — computed from shared flavor compounds
Mushrooms, brown, italian, or crimini, raw
20 shared
Mushrooms, Chanterelle, raw
20 shared
Mushrooms, portabella, exposed to ultraviolet light, grilled
20 shared
Mushrooms, white, cooked, boiled, drained, with salt
20 shared
Mushrooms, oyster, raw
20 shared
Mushrooms, brown, italian, or crimini, exposed to ultraviolet light, raw
20 shared
Mushrooms, maitake, raw
Source & License
Source
USDA FoodData Central
License
proprietary
Verification
Multi-layer verified