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Red raspberry — Ingredient · Foodgeist
Ingredient
Red raspberry
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×4
aromatic×4
mint×4
camphoraceous×4
cooling×3
menthol×3
mentholic×3
camphor×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
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.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Compared to DRP, DRPF exhibited significantly decreased total contents of sugar, fat, and crude protein, from 13.37%, 5.07% and 2.58% to 1.54%, 1.17% and 1.37%, respectively.”
deoiled red raspberry pomace (DRP)→decreased→total contents of sugar, fat, and crude protein
“DRPF showed higher water-holding capacity (8.97 g/g vs. 2.62 g/g in DRP), swelling ability (10.18 mL/g vs. 6.93 g/g in DRP) and water solubility (0.25% vs. 0.07% in DRP)”
deoiled red raspberry pomace (DRP)→increased→water solubility
