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
“The corresponding compounds against S. enterica (BA(50) range, 0.0044-0.011%) were Melissa oil, carvacrol, oregano oil, terpeineol, geraniol, lemon oil, citral, lemongrass oil, cinnamon leaf oil, and linalool.”
oregano oil → reduced → S. enterica
“retains antimicrobial activity”
Mexican oregano essential oils (Lippia graveolens H. B. K.) → retains → antimicrobial activity
“Moreover, B. cinerea did not show any mycelium growth in presence of lemon and oregano essential oils at concentration of 17 μl/ml and 0.02 μl/ml, respectively.”
oregano essential oil → inhibits → mycelium growth
“In tomatoes, grey mould due to B. cinerea was completed inhibited by oregano essential oils at 0.30 μl/ml.”
oregano essential oil → inhibits → grey mould