Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“The viscosity of fenugreek gum at 1% concentration is 286 mPa.s (30°C, 170 s−1).”
fenugreek gum → has viscosity → 286 mPa.s
“The viscosity of the solutions decreased sharply as the rate of shear increased, but rose with increased concentration.”
fenugreek gum → increases viscosity → as concentration increases
“The viscosity of the solutions decreased sharply as the rate of shear increased.”
fenugreek gum → decreases viscosity → as shear rate increases
“Fenugreek gum (seed endosperm) contains 73.6% galactomannan.”
fenugreek gum → contains → 73.6% galactomannan
“A majority of spices enhanced the activity of pancreatic lipase and amylase when they are directly in contact with the enzyme.”
curcumin, capsaicin, piperine, garlic, onion, ginger, mint, coriander, cumin, ajowan, fennel, fenugreek, mustard, asafoetida → enhanced → pancreatic lipase and amylase activity