About
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.
Aroma profile
Derived from this ingredient’s flavor compounds
floral×19
sharp×20
green×19
pungent×17
ethereal×17
sickening×17
aromatic×15
fatty×13
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweetsourumami
Composition
60 compounds identified — cross-referenced scientific databases
(+)-delta-Cadinene(+)-Neomenthol(Z)-cinnamyl alcohol1-Pyrroline2-(4-Hydroxyphenyl)ethanol2-Butanone2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone2-Isopropyl-5-methylcyclohexanone2-Methyl-1-Butanol2-Methylbutyraldehyde2-Phenylethanol2,3-butanedione3-(Methylthio)propionaldehyde3-Hexanone3-Methyl-1-butanol3-Methyl-2-butenal
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.