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
“High microwave power decreases the drying time but causes charring of the product. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period.”
microwave convective drying → causes → charring
“The developing chemical composition and aroma attributes of whisky distillates maturing in uncharred and charred American oak casks were compared at intervals over a total maturation period of 3 years.”
cask charring → affects → chemical composition
“There were significant differences in syringaldehyde, conifer‐aldehyde, sinapaldehyde, vanillic acid, total phenols and absorbance between the charred and uncharred cask samples.”
cask charring → increases → vanillic acid
“There were significant differences in syringaldehyde, conifer‐aldehyde, sinapaldehyde, vanillic acid, total phenols and absorbance between the charred and uncharred cask samples.”
cask charring → increases → total phenols
“There were significant differences in syringaldehyde, conifer‐aldehyde, sinapaldehyde, vanillic acid, total phenols and absorbance between the charred and uncharred cask samples.”
cask charring → increases → syringaldehyde