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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
black pepper → was contaminated with → Salmonella oranienburg
“In an investigation limited to 26 patients in the Trøndelag region, the Trondheim Public Food Control Laboratory isolated S. oranienburg from six samples of black, ground pepper from the patients' households and from 15 samples of black, ground pepper from unopened, original packings having the trademark of the Norwegian Cooperative Association (Co-op).”
“Low-alcohol wines were lowest in perceived viscosity and intensity of bitterness and berry and black pepper flavors perceived orally, while being chemically characterized as having lower phenols and physical viscosity.”
low-alcohol Zinfandel wines → have → lower perceived viscosity, intensity of bitterness, and berry and black pepper flavors
“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”
cis-p-2,8-menthadien-1-ol → is identified as → constituent of black pepper oil
“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”
cis-p-2-methen-1-ol → is identified as → constituent of black pepper oil
“cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil.”
transpinocarveol → is identified as → constituent of black pepper oil
“α-Bergamotenes in oil of black pepper”
α-bergamotenes → present in → oil of black pepper