Oil, soybean, salad or cooking, (partially hydrogenated)

Cook with Oil, soybean, salad or cooking, (partially hydrogenated)

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Aroma profile

Derived from flavor compounds · verified measured labels + GNN ensemble predictions

0×52

1×20

2×14

3×4

minty×4

sweet×4

woody×4

4×3

Flavor compounds

60 compounds identified — FoodAtlas / FooDB verified

(+)-neomenthol(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene (+)-lariciresinol (+)-pinoresinol (+)-pulegone (2e)-octenoyl-coa (24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa (22α)-hydroxy-sitosterol (3r)-sophorol (24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa (22α)-hydroxy-campest-4-en-3-one

Molecular pairings

Pairs well with — computed from shared flavor compounds

Oil, peanut, salad or cooking

1 shared

Vegetable oil, palm kernel

1 shared

Based on shared molecular compounds · click to explore

Source & License

Source

USDA FoodData Central

License

proprietary

Verification

Multi-layer verified

Research Evidence

Ask The Geist about Oil, soybean, salad or cooking, (partially hydrogenated)

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