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Based on shared molecular compounds · click to explore
What science says
compound effect
“The ascorbic acid content of the kiwi fruit decreased by 77.52, 75.41, 39.86, and 29.64%, and the total phenolic content decreased by 26.62, 29.24, 19.16, and 1.99% after HAD, VD, HA–MVD, and FD, respectively.”
“Positively tested edibles were staple foods such as maize, rice, wheat flour, millet, potato, and milk and also cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples.”
myosmine→is detected in→maize, rice, wheat flour, millet, potato, milk, cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples
“Odour evaluation of the components at the exit port of the gas chromato‐graph indicated that ethyl butanoate, hexanal and trans hex‐2‐enal are important contributors to the aroma of kiwifruit.”
hexanal→is an important contributor to→the aroma of kiwifruit
“Odour evaluation of the components at the exit port of the gas chromato‐graph indicated that ethyl butanoate, hexanal and trans hex‐2‐enal are important contributors to the aroma of kiwifruit.”
ethyl butanoate→is an important contributor to→the aroma of kiwifruit