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Kombu

Savory & ferment· savory bridge

Kombu

What it tastes like

On the nose: orange-rose; the house adds seaweed, saline, deep savory ✳. Among its measured molecules: 1,4-Diisopropylnaphthalene, 1-methoxy-2-propyl acetate, 3-methyl-1-pentanol, (Z)-2-Heptenal, 1-octen-3-one.

What goes with it

169 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 233 mg per 100 g — USDA FoodData Central 168457.

Acid

Acid not measured yet.

9 of 38 compounds on file carry a paper the library can cite.

  • 1-methoxy-2-propyl acetatearomareads as sweet, ether-like (PubChem)Measured in 2 of 338 ingredients.cite
    21.33 +/- 10.03% of the raw-kelp flavor-compound total — Yang et al. 2023, Foods (Table 3, row '1-Methoxy-2-propyl acetate', 'Raw (%)' column)
  • 3-methyl-1-pentanolaromaalcoholMeasured in 3 of 338 ingredients.cite
    0.96 +/- 0.90% of the raw-kelp flavor-compound total — Yang et al. 2023, Foods (Table 3, row '1-Pentanol, 3-methyl-', 'Raw (%)' column)
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    0.73 +/- 0.12% of the raw-kelp flavor-compound total — Yang et al. 2023, Foods (Table 3, row 'Nonanal', 'Raw (%)' column)
  • 1-octen-3-onearomaacidMeasured in 6 of 338 ingredients.cite
    48.32 +/- 16.26% of the raw-kelp flavor-compound total -- the largest single compound in the raw sample — Yang et al. 2023, Foods (Table 3 (Flavor compounds produced by different processing methods of L. japonica), row '1-Octen-3-one', 'Raw (%)' column)
  • 1,4-DiisopropylnaphthalenearomaMeasured in 1 of 338 ingredients.cite
    21.33 +/- 10.03% of the raw-kelp flavor-compound total -- identical to this table's value for 1-Methoxy-2-propyl acetate, as printed — Yang et al. 2023, Foods (Table 3, row '1,4-Diisopropylnaphthalene', 'Raw (%)' column)
  • 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite
    1.50 +/- 2.30% of the raw-kelp flavor-compound total — Yang et al. 2023, Foods (Table 3, row '2-Octenal, (E)-', 'Raw (%)' column)
  • (Z)-2-HeptenalaromaaldehydeMeasured in 4 of 338 ingredients.cite
    2.77 +/- 2.71% of the raw-kelp flavor-compound total — Yang et al. 2023, Foods (Table 3, row '2-Heptenal, (Z)-', 'Raw (%)' column)

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • 1,4-cineoleterpenoid
  • abietic acidterpenoid
  • (2R)-2,3-Dihydroxypropyl 5-deoxy-5-(dimethylarsinyl)-beta-D-ribofuranoside
  • taurineacidreads as slightly acidic taste (PubChem)
  • hexatriacontaneacid
  • 4-butylphenolphenol
  • 4-hexylphenolphenol
  • benzaldehydealdehydereads as burning aromatic taste (PubChem)
  • 4-pentylphenolphenol
  • (+)-1-octen-3-olalcohol
  • Butyl isobutyl phthalateacid
  • Laminarinsugar
  • 4-Butyl-3-(2-methylpropyl)phthalic acidphenol
  • (9E,12Z)-linoleic acidacid
  • 2-Nonenalaldehyde
  • trans-2-hexenolalcohol
  • 2-octen-1-olalcohol
  • (2E)-2-undecen-1-olalcohol
  • fucoxanthinterpenoid
  • 4H-1-benzofuran-2-one
  • hexanalaldehydereads as sharp, aldehyde odor (PubChem)
  • 2-(1,1,3,3-tetramethylbutyl)phenol
  • trans-β-iononeterpenoidreads as warm woody, dry, and fruity odor (PubChem)
  • 2-nonylphenolreads as slight phenolic odor (PubChem)
  • 2-heptanoneketonereads as pear-like flavor (PubChem)
  • heptanalaldehydereads as fatty taste (PubChem)
  • isoquinolinenitrogen compound
  • pentachlorophenolphenolreads as phenolic odor (PubChem)
  • phenylacetaldehydealdehyde

Sources

  • Yang et al. 2023, Foods
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