Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
36 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
36 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
soy cream cheeses → are stable against → syneresis and oil separation
“They were also stable against syneresis and oil separation over storage of 20 days”
“Chemical analysis revealed that the soy cream cheeses had lower fat and higher protein and fiber contents than the commercial sample”
soy cream cheeses → have → lower fat and higher protein and fiber contents
“They were also stable against syneresis and oil separation over storage of 20 days”
soy cream cheeses → are stable against → syneresis and oil separation
“These particles were then mixed with smooth cream cheese at 16 and 29% (wt/wt), and a sensory test was conducted on these samples.”
particles → mixed with → smooth cream cheese
“To study the effect on the cheese texture, particles were added at 5, 15, and 25% (wt/wt) levels to smooth cream cheese, and a sensory ranking test was done on the samples.”
particles → added to → smooth cream cheese
“Particles were isolated by washing cream cheese with water first at 25 degrees C and then at 50 degrees C repeatedly 4 to 5 times.”
particles → isolated from → cream cheese