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Orange (produce) — Ingredient · Foodgeist
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Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
naringin-7-o-alpha-l-rhamno-glucoside 2-trans-o-feruloyl-glucaric-acid feruloyl-putrescine cryptoxanthin-5,5',6,8'-diepoxide capric-acid 5,6-dihydro-beta-beta-carotene-3,3',5,6-tetrol beta-sinesal deacetyl-nomilin ash isopentenyl-psoralens vit-b-6 anthranilic-acid-methyl-ester methyl-n-methyl-anthranilate alpha-sinesal linomin
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content tau-carotene
ichangin-17-o-beta-d-glucoside
araban
2-methyl-5-(1-methyl-ethenyl)-pyridine
hesperidin-7-o-alpha-l-rhamno-glucoside
neochrome-a
4,7-dimethyl-bicyclo(3.2.1)-oct-trans-3-en-6-one
4-vinyl-guaiacol
2'-trans-o-p-coumaroyl-glucaric-acid
heptamethoxy-flavone
3-octyl-pyridine
carbohydrates
nicotinic-acid-ethyl-ester
apigenin-7-o-alpha-l-rhamno-glucoside
naringenin-4-beta-d-glucoside
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentration 0.8 %
Based on 3 papers
Temperature 25 °C
Based on 3 papers
Storage Temperature 4
Based on 2 papers
unpasteurized orange juice → can cause → salmonellosis
“Unpasteurized orange juice from company X was the vehicle of a widespread outbreak of salmonellosis.”
fruit juices → have highest contamination in → sweet lemon, pineapple, pomegranate, apple, orange
contamination_percentages: 35,29,12,12,12
“The highest bacterial contamination was observed in sweet lemon (35%), pineapple (29%), and pomegranate, apple, orange (12% each).”
What science says compound effect “Lemongrass, eucalyptus, peppermint and orange oils were effective against all the 22 bacterial strains.”
orange oil → inhibit → bacterial strains
compound effect “Mesquite gum solutions (30% w/v) were used to emulsify orange peel oil in an oil‐gum solids ratio of 0.25.”
mesquite gum → is used as → wall material for encapsulating orange peel oil
compound effect “Saccharomyces cerivisiae was more susceptible, especially to the crude sweet orange oil (minimal inhibitory concentration 6.25 μL/mL).”
Saccharomyces cerevisiae → was more susceptible → to crude sweet orange oil
flavor pairing evidence “frequent purchasers of smoked salmon preferred a more orange product.”
smoked salmon → has color preference → more orange
flavor pairing evidence “Multivariate analysis separated the mandarin and orange samples, when the first three principal components were displayed graphically.”
mandarin juice → compared to → orange juice
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