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
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

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
“When comparing the experimental with predicted moisture values, the Midilli–Kucuk model was found to give the best fit quality (SSE < 0.001, χ2 < 0.001, R2 > 0.99), showing this equation to predict very accurately the drying time of Cape gooseberry under the operating conditions studied.”
Midilli–Kucuk model → fits → drying time of Cape gooseberry
“Effective moisture diffusivity of Cape gooseberry was in the range of 4.67–14.9 × 10−10 m2/s.”
Cape gooseberry → has → effective moisture diffusivity in the range of 4.67–14.9 × 10−10 m2/s
“Drying kinetics of Cape gooseberry was studied and modeled during processing at four temperatures (60, 70, 80 and 90C).”
Cape gooseberry → dried → at temperatures of 60, 70, 80, and 90°C
“A value of 38.78 kJ/mol was determined as activation energy.”
Cape gooseberry → has → activation energy of 38.78 kJ/mol
“Desorption isotherm was obtained at 40C giving a monolayer moisture content of 0.086 g water/g d.m.”
Cape gooseberry → has → monolayer moisture content of 0.086 g water/g d.m.