Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Wasabi at 4% displayed higher bactericidal activity against S. aureus than against E. coli O157:H7.”
wasabi → displays higher bactericidal activity against → S. aureus
“The minimum inhibitory concentration (MIC) of wasabi against E. coli O157:H7 or S. aureus was 1% (or 10 mg/ml).”
wasabi → has a minimum inhibitory concentration (MIC) of → 1% (or 10 mg/ml)
“Chemical analysis showed that AITC is the major isothiocyanate in wasabi.”
Allyl isothiocyanate (AITC) → is the major isothiocyanate in → wasabi