Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
57 compounds identified — FoodAtlas / FooDB verified
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
57 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Dekkera-Brettanomyces strains → detected → sherry
“The method efficiently amplified the target DNA from intact cells, obviating DNA isolation, and yielded a detection limit of fewer than 10 yeast cells in contaminated samples of sherry.”
“Volatile compounds have been determined in control dry sherry wines and those supplemented with gluconic acid”
gluconic acid → supplemented → dry sherry wines
“which were inoculated with the Schizosaccharomyces pombe 1379 (ATCC 26760) yeast strain.”
Schizosaccharomyces pombe 1379 (ATCC 26760) → inoculated → dry sherry wines
“This decrease may have a favorable effect on the quality of sherry wines”
decrease in volatile acidity and butanoic, isobutanoic, 2-methylbutanoic, and 3-methylbutanoic acids → has → favorable effect on the quality of sherry wines
“The method efficiently amplified the target DNA from intact cells, obviating DNA isolation, and yielded a detection limit of fewer than 10 yeast cells in contaminated samples of sherry.”
Dekkera-Brettanomyces strains → detected → sherry
“This component was mainly defined by acetaldehyde, 1,1-diethoxyethane, and acetoin, which in high concentrations are typical of aged sherry wines, contributing strongly to their sensory properties.”
acetaldehyde, 1,1-diethoxyethane, and acetoin → contributed strongly to → sensory properties of aged sherry wines