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
aflatoxin → contaminate → dried figs
“Aflatoxin contamination in dried figs: distribution and association with fluorescence”
“Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion.”
screw configuration → affects → bulk density
“Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion.”
screw configuration → affects → radial expansion ratio
“No changes occurred in overall expansion ratio (P < 0.05).”
screw configuration → does not affect → overall expansion ratio
“Two objective test methods for determining the softening point of cheeses, accounting for both rheological and thermal characteristics, were developed. An apparatus operated on modified squeeze-flow configuration for evaluating softening and flow characteristics of cheeses was used to determine the softening point of cheeses.”
softening point of cheeses → determined by → modified squeeze-flow configuration apparatus
“Principal component analysis of instrumental variables is a technique to find the fewest number of volatiles that match the configuration of the sensory profile data.”
principal component analysis → find → fewest number of volatiles that match the configuration of the sensory profile data