Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 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
60 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
“The presence of oligomeric malvidin-3-O-coumaroylglucoside-based anthocyanins was also detected in GP using both LC-DAD/MS and MALDI-TOF.”
oligomeric malvidin-3-O-coumaroylglucoside-based anthocyanins → detected → red wine grape pomace
“with smaller amounts of soluble sugars (about 3% dm) and polyphenols (4-5% dm)”
grape pomace → contained → soluble sugars, polyphenols
“In conclusion, over 60% of the grape pomace dry matter was indigestible in vitro”
grape pomace → indigestible → over 60% of the dry matter
“Analysis of the indigestible fraction showed that about 17% to 21% of the dry matter were non-starch polysaccharides (NSP), mainly cellulose and pectins”
grape pomace → contained → non-starch polysaccharides
“Condensed tannins (CT) content was very high, ranging from 16.0% in WGSe to 26.9% in RGS”
grape pomace → contained → condensed tannins