Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Based on 2 papers
fruit juices → have highest contamination in → sweet lemon, pineapple, pomegranate, apple, orange
“The highest bacterial contamination was observed in sweet lemon (35%), pineapple (29%), and pomegranate, apple, orange (12% each).”
“Positively tested edibles were staple foods such as maize, rice, wheat flour, millet, potato, and milk and also cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples.”
myosmine → is detected in → maize, rice, wheat flour, millet, potato, milk, cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples
“the compound responsible for the “burnt-pineapple” flavor in pineapple juices”
2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) → responsible for → burnt-pineapple flavor
“Acetic fermentation was carried out at 30 degrees C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28 degrees C) for 5 days.”
acetic bacteria → isolated from → pineapple wine
“extracts of wild camomile and pineapple-weed, which blocked aggregation of H. pylori”
pineapple-weed extract → blocks → cell aggregation
“The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria.”
pineapple peel flour → contains → total soluble carbohydrate