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
chocolate cake → is source of → Salmonella enterica serovar Thompson
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”
“The viscosity in cake batter, cake volume, crumb Hunter a value, and IMO contents of baked cakes increased with increasing IMO syrup level.”
isomaltooligosaccharide syrup → increases → IMO contents of baked cakes
“Cakes specific volume increased with an increase in RS level”
resistant starch (RS) → increased → specific volume of cakes
“During storage, cake crumb remained softer in formulations with increasing amounts of RS”
resistant starch (RS) → increased → softness of cake crumb during storage
“Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred”
cakes containing resistant starch (RS) → accepted → all formulations
“Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values)”
resistant starch (RS) → decreased → elasticity of cake batters