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
“OEO was effective to inhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria”
oregano essential oil (OEO) → inhibits → bacterial growth
“retains antimicrobial activity”
Mexican oregano essential oils (Lippia graveolens H. B. K.) → retains → antimicrobial activity
“After the bacteriostatic activity was overcome, all four herbs strongly stimulated acid production.”
oregano → stimulates → acid production
“The relative inhibitory effect of the herbs toward both microorganisms was oregano ≫ rosemary = sage gt; thyme.”
oregano → is more inhibitory than → rosemary
“The interactions between the EOs and the films have a critical effect on the diffusivity of the active compounds and therefore on the final antimicrobial activity.”
oregano and sage essential oils → affect → diffusivity of active compounds