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Buckwheat — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×17
1 ×5
2 ×5
odor_active ×4
medicinal ×2
odorless ×2
spicy ×2
3
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
behenic-acid carbohydrates fagopyrum-protease-inhibitor-bwi-2 phytic-acid taxifolin-3-o-xyloside phospholipids starch fiber carnaubic-acid protein phosphatidyl-choline procyanidin-b1-o-gallate ash arachidic-acid fagopyrum-protease-inhibitor-bwi-3 phytosterols
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Source USDA FoodData Central
Imported 4/17/2026, 11:30:47 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content 3,4-dihydroxy-2-piperidinomethanol
fagopyrum-protease-inhibitor-bwi-1
protease-inhibitor-bwi-1
margaric-acid
kilocalories
glutamic-acid
procyanidin-b-2-3'-o-gallate
p-hydroxy-benzoic-acid
fagopyrum-tripeptide
dodecadienoic-acid
aromadendrin-3-o-beta-galactoside
phosphatidyl-ethanolamine
eriodictyol-5-o-methyl-ether-7-o-beta-d-glucopyranosyl-(1,4)-o-beta-d-galactopyranoside
flavonoids
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Temperature 20 °C
Based on 3 papers
What science says compound effect “It hydrolysed three peptide bonds formed by the amino groups of Leu15, Tyr16 and Phe25 in the oxidized B-chain of insulin.”
metalloproteinase from buckwheat seeds → hydrolyzes → peptide bonds in the oxidized B-chain of insulin
ingredient property “Optimal levels of chickpea addition were 20–40% in wheat cookies and 60–80% for amaranth and buckwheat cookies.”
optimal levels of chickpea addition → affects → sensory acceptability of amaranth and buckwheat cookies
flavor pairing evidence “Shanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavour.”
Shanxi aged tartary buckwheat vinegar → undergoes → thermal processing
flavor pairing evidence “A total of 45 compounds were detected of which 24 were correctly identified while 21 were tentatively identified: the remaining six were unknown.”
Shanxi aged tartary buckwheat vinegar → contains → 45 aroma compounds
compound effect “Tartary buckwheat seeds contained traces of quercitrin and quercetin, which were not found in common buckwheat seeds.”
quercetin → content → common buckwheat seeds
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