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Highlighted compounds are flavor-active · click to view molecular profile
Cabernet Sauvignon wine
2 shared
Based on shared molecular compounds · click to explore
Safety thresholds
Escherichia coli O157:H7→ can be transmitted →fresh-pressed apple cider
“Fresh-pressed, unpreserved apple cider can transmit E coli O157:H7 organisms, which cause severe infections.”
What science says
flavor pairing evidence
“The most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol.”
octanoic acid→is an important aroma compound in→apple cider
“The most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol.”
ethyl butanoate→is an important aroma compound in→apple cider
“The most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol.”
4-vinylphenol→is an important aroma compound in→apple cider
“The most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol.”
2-phenylethyl acetate→is an important aroma compound in→apple cider