Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
21 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
21 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“bergamot, cilantro, and spikenard essential oils primarily inhibited protein molecules related to inflammation, immune responses, and tissue-remodeling processes, suggesting they have anti-inflammatory and wound healing properties.”
cilantro essential oil → inhibit → protein molecules related to inflammation, immune responses, and tissue-remodeling processes
“The oils were found to be composed mainly of C10−C16 aldehydes.”
C10−C16 aldehydes → compose → cilantro leaf oil
“The data indicate that cilantro oil may exhibit significant variation in composition due to ontogenic factors.”
cilantro oil → vary → composition
“The data also suggest a possible link among growth stage, oil composition, and consumer preference.”
cilantro oil → link → consumer preference
“(E)-2-Alkenals predominated.”
(E)-2-Alkenals → predominate → cilantro leaf oil