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Annatto (spice) — Ingredient · Foodgeist
Open Food Facts · ODbL
Ingredient
Annatto
spice
Aroma profile
Derived from this ingredient’s flavor compounds
0×17
odorless×9
odor_active×4
1×3
2×2
wax×2
waxy×2
dairy×2
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
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.
peanut mealshares flavor compounds
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flaxseed (processed)shares flavor compounds
almond buttershares flavor compounds
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“The minimum inhibitory concentration (MIC) of the extract was 4-16 mg/ml while its bactericidal action (MBC) was exerted at higher doses (16-64 mg/ml).”
“The extract (5 mg/ml) produced antimicrobial action in agar diffusion assays against standard strains of Gram-positive bacteria including Bacillus subtilis, Staphylococcus aureus, and Streptococcus faecalis while exerting only slight action against Escherichia coli, Serratia marcescens, Candida utilis, and Aspergillus niger.”
“The extract therefore, appears to possess a narrow spectrum of antimicrobial activity, being effective against only the Gram-positive bacteria used in our study.”
Annatto extract→has→narrow spectrum of antimicrobial activity
