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
viable population of the three species → showed little decrease → on inoculated pecan halves
“Little decrease in viable population of the three species was noted on inoculated pecan halves stored at -18, -7, and 5 C for 32 weeks.”
pecan nut packing tissue → is toxic to → salmonellae
“Pecan nut packing tissue was toxic to salmonellae, thus affording some protection against high initial contamination and subsequent survival of the organisms.”
“Of the parameters evaluated in this study, content of volatiles determined by direct GLC appeared to best indicate pecan kernel quality.”
pecan kernel quality → correlates with → volatile content
“The extract from pecan nut cake presented the highest amounts of all compounds analyzed, followed by sunflower seed and hazelnut cake extracts.”
pecan nut cake extract → has highest → phenolic content
“The extract from pecan nut cake presented the highest amounts of all compounds analyzed, followed by sunflower seed and hazelnut cake extracts.”
pecan nut cake extract → has highest → flavan-3-ols
“These samples also had the highest effects on the ABTS and DPPH radicals, as well as the uppermost reducing powers.”
pecan nut cake extract → has highest → antioxidant activity
“The extract from pecan nut cake presented the highest amounts of all compounds analyzed, followed by sunflower seed and hazelnut cake extracts.”
pecan nut cake extract → has highest → condensed tannins