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queso blanco — Ingredient · Foodgeist
Home / Ingredients / queso blanco
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×6
bland
honey ~
brothy ~
musk ~
fresh ~
strawberry ~
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
selenium(2+) nitrogen(.) carbohydrate vitamin b12 riboflavin pufa 20:5 n-3 (epa) mufa 14:1 c methionine sfa 14:0 glutamic acid delta-tocotrienol pufa 20:3 c gamma-tocopherol pufa 22:2 mufa 22:1 c d3 vitamins pufa 20:4 Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content phosphorus, p
cholesterol
potassium(1+)
cysteine
alpha-carotene
iron(2+)
gamma-tocotrienol
polyunsaturated fatty acid
choline, from sphingomyelin
vitamin b6
pufa 18:2 clas
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says technique parameter “Hardness, fracturability, chewiness, and gumminess were highest for cheese made with acetic acid and lowest for that made with lactic acid.”
Queso Blanco-type cheese → has → lowest hardness, fracturability, chewiness, and gumminess
technique parameter “All of the textural parameters except cohesiveness increased with age of cheese.”
Queso Blanco-type cheese → increases → textural parameters except cohesiveness
technique parameter “Hardness, fracturability, chewiness, and gumminess were highest for cheese made with acetic acid and lowest for that made with lactic acid.”
Queso Blanco-type cheese → has → highest hardness, fracturability, chewiness, and gumminess
technique parameter “Springiness or cohesiveness of cheese was not dependent on acid type.”
Queso Blanco-type cheese → is not dependent on → springiness or cohesiveness