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Ingredient
4 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
“Furthermore, the fruits exhibited high antioxidant properties as exemplified by their DPPH, ABTS+, OH, and NO radical scavenging abilities.”
tropical fruits → exhibit → high antioxidant properties
“Likewise, the fruits also demonstrated α-amylase and α-glucosidase inhibitory property with Soursop (IC50 = 18.52 μg/mL), guava (IC50 = 19.77 μg/mL), and African star apple (IC50 = 20.86 μg/mL) showing the highest inhibitory potential among the 13 fruits.”
tropical fruits → inhibit → α-amylase and α-glucosidase activities
“diminished the ‘lime’, ‘banana’‘tropical fruit’ and ‘floral’ aromas ascribed to S. cerevisiae AWRI 838”
Candida stellata AWRI 1159 → diminished → ‘lime’, ‘banana’, ‘tropical fruit’ and ‘floral’ aromas
“This wine had ‘floral’, ‘banana’, ‘lime’, ‘tropical fruit’ and ‘sauerkraut’ aroma scores intermediate to”
sequential fermentation → produced → ‘floral’, ‘banana’, ‘lime’, ‘tropical fruit’ and ‘sauerkraut’ aroma scores intermediate
“Protein and amino acid compositions of ten tropical fruits by gas-liquid chromatography”
ten tropical fruits → have → protein and amino acid compositions