Cook with Vegetable oil, palm kernel
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×55
1×3
bland
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
alpha-tocopherol(r,r,r)-alpha-tocopherolvitamin eomega-3 fatty acidtocotrienoltg(18:2(9z,12z)/18:2(9z,12z)/20:2(11z,14z))[iso3]tg(18:2(9z,12z)/18:1(9z)/20:3(8z,11z,14z))[iso6]tg(18:2(9z,12z)/18:1(9z)/18:3(9z,12z,15z))[iso6]tg(18:2(9z,12z)/18:1(9z)/18:3(6z,9z,12z))[iso6]tg(18:3(9z,12z,15z)/18:0/18:3(9z,12z,15z))[iso3]tg(18:0/14:0/18:1(11z))[iso6]tg(18:1(9z)/16:0/20:5(5z,8z,11z,14z,17z))[iso6]
Molecular pairings
Pairs well with — computed from shared flavor compounds
Vegetable oil, coconut
20 shared
Vegetable oil, flaxseed, contains added sliced flaxseed
20 shared
Vegetable oil, sesame
20 shared
Vegetable oil, unfortified
20 shared
Vegetable oil, palm kernel
20 shared
Vegetable oil, fortified with vitamin A, 600â1000 mcg/100g (Ghana, Nigeria, Sierra Leone)
20 shared
Vegetable oil, oat
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/17/2026, 10:00:44 PM
Verification
Multi-layer verified