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
“More than 1.2 g x kg(-)(1) (dry matter) of Se was found in the aerial part of Indian mustard when growing on 1 mg x L(-)(1) of Se as Na(2)SeO(4)”
selenium → is taken up by → Indian mustard (Brassica juncea)
“Several aquatic plant species showed Se volatilization and accumulation rates (per unit surface area) that were comparable with Indian mustard [ Brassica juncea (L.)], the best‐known terrestrial plant species for Se phytoremediation.”
selenium → accumulates → Indian mustard
“The results showed that both the essential oil and oleoresin were able to reduce the oxidation rate of the mustard oil in the accelerated condition at 60 degrees C in comparison with synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene at 0.02%.”
essential oil and oleoresin of Carum nigrum → reduce → oxidation rate of mustard oil
“Mustard EO and AIT induced discoloration, softening, and loss of the vitamin C and lycopene during 21 d of storage at 10 °C”
mustard essential oil → causes → discoloration, softening, and loss of vitamin C and lycopene
“Salmonella on inoculated tomatoes was reduced by more than 5 log colony forming units (CFU)/g by mustard EO and AIT”
mustard essential oil → reduces → Salmonella enterica serovar Typhimurium