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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Çakildak variety contained the highest content of total volatiles, followed by Palaz, Mincane, Fosa, and Tombul, with no significant differences ( P >0.05) between Tombul, Fosa, and Mincane.”
hazelnut variety → affects → volatile compound content
“The Chardonnay wines were perceived higher in hazelnut, fresh bread, and dried fruit aromas”
Chardonnay wines → were perceived higher in → hazelnut, fresh bread, and dried fruit aromas
“The oil extracted from the cultivar Whiteheart was more stable (measured by Rancimat) than the oil from all other cultivars grown at the same location and under the same conditions.”
Whiteheart hazelnut oil → is more stable → oxidation
“The content of the monounsaturated oleic acid in the oils ranged from 73.8 to 80.1% of the total fatty acids.”
hazelnut oil → contains → monounsaturated oleic acid
“The tocopherol content ranged from 225.8 to 552.0 mg/g freshly extracted oil.”
hazelnut oil → contains → tocopherol