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
Based on 13 papers
Based on 9 papers
Based on 8 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
liquid micellar casein concentrate (MCC18) → has → mean aerobic bacterial count of 2.1 log cfu/mL and mean aerobic spore count of 2.3 log cfu/mL
“The MCC18 at the day of processing contained a mean aerobic bacterial count of 2.1 log cfu/mL and mean aerobic spore count of 2.3 log cfu/mL.”
“At higher surface pressures, collapsed beta-casein residues may be displaced from the interface by monoglyceride molecules with important repercussions on the interfacial characteristics of the mixed films.”
beta-casein residues → displaced from the interface by → monoglyceride molecules
“Application of the model to experimental data on rennet-induced casein gels at pH of 6.0–6.6 and 25 °C shows that they contain straight strands with a large number of deformable links.”
rennet-induced casein gels → contain → straight strands with a large number of deformable links
“The predominant protein in milk, casein, its peptides, but not liberated amino acids, have antimutagenic properties.”
casein peptides → have → antimutagenic properties
“1H-NMR and calorimetric measurements showed that the polypeptide chains remain open and their side chains largely flexible in the associated state.”
β-casein → remains open and flexible → polypeptide chains
“Casein proteolysis, age, culture type and firmness were the most discriminating variables affecting maturity.”
maturity → affected by → casein proteolysis, age, culture type, and firmness