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Apple, raw, without skin, sliced, cooked, microwaved — Ingredient · Foodgeist
Home / Ingredients / Apple, raw, without skin, sliced, cooked, microwaved Ingredient
Apple, raw, without skin, sliced, cooked, microwaved
Aroma profile Derived from this ingredient’s flavor compounds
aromatic ×8
fresh ×6
grassy ×6
herbal ×5
herbaceous ×5
mint ×4
camphoraceous ×4
citrus ×4
Taste profile Derived from this ingredient's compounds · measured taste classes
bitter sweet sour
Composition 60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food Best pairings Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
White Wine Strawberry Rum Banana Molecular affinity Pairs well with — ingredients that share aroma compounds
Share Pinterest converts best for culinary content Multi-source verified Verification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
(+)-taxifolin
(±)-menthone
(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone
(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone
(2e)-4-hydroxy-5-methyl-2-propylidene-3(2h)-furanone
(2s)-pinocembrin
+30 more
Predicted from chemically-related foods · click to view molecular profile
Grape Red Wine Wine Plum Apricot Apple, raw, w… ◆ cross-validated
White Wine 29% shared aroma Strawberry 28% shared aroma Rum 27% shared aroma Banana 27% shared aroma Grape 26% shared aroma Red Wine 25% shared aroma Wine 23% shared aroma Plum 23% shared aroma Apricot 23% shared aroma White Wine shares flavor compounds
Strawberry shares flavor compounds
Rum shares flavor compounds
Banana shares flavor compounds
Grape shares flavor compounds
Red Wine shares flavor compounds
Wine shares flavor compounds
Plum shares flavor compounds
Apricot shares flavor compounds
Pairing strength is model-derived from our data axes, not a measured taste test.
Based on shared flavor compounds · click to explore
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