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The avocado (Persea americana) is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit (botanically a large berry that contains a single seed) of the tre
Cook with Avocado
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The avocado (Persea americana) is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit (botanically a large berry that contains a single seed) of the tree. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(s)-3-amino-2-methylpropanoate
(22α)-hydroxy-campest-4-en-3-one
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Hazelnut
20 shared
Based on shared molecular compounds · click to explore
What science says
technique parameter
“This study was conducted to investigate the effectiveness of partial replacement (50% level) of butter fat by two different fat replacers (avocado puree and Oatrim) on the physical, textural and sensory properties of oatmeal cookies.”
“The results showed that structuring agents have a significant effect on the crystallization temperatures (Tc). Additionally, the cooling rate was inversely related to the crystallization temperature, namely, lower rates of cooling led to higher crystallization temperatures.”
“The onset temperatures (Tonset) and crystallization temperatures (Tc) of oleogels prepared from avocado oil were determined by thermorheological testing.”
