About
Sago is a starch extracted from the soft, spongy core tissue of several tropical palm species, especially Metroxylon sagu. For centuries, it has been an important traditional staple food among many indigenous communities across the islands of Southeast Asia and the Melanesian region, including Malaysia, Indonesia, and Papua New Guinea. In different regions, sago is also known by local names such as saksak, rabia, and sagu (Malaysia).
Aroma profile
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
0
Flavor compounds
3 compounds identified — FoodAtlas / FooDB verified
starchhemicelluloselignin
Highlighted compounds are flavor-active · click to view molecular profile
Molecular affinity
Pairs well with — ingredients that share aroma compounds