Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
59 compounds identified — FoodAtlas / FooDB verified
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
59 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
African walnut (Tetracarpidium conophorum) → is below → WHO permissible limits for heavy metals
“The heavy metal concentrations in the fruit is Fe (0.064ppm), Mn (0.012ppm), Cr (0.001ppm), Ni (0.005ppm) while the concentrations of Hg, Pb and Cd were not detected. The results revealed that the T. conophorum is rich in ascorbic acid and carbohydrate with moderate valves of crude protein while the ash content was shown to be very low. This result shows that T. conophorum nut is not polluted with heavy metals since the concentrations of the heavy metals were all below WHO permissible limits.”
“Notably, WP with a DH of 11.4% exhibited superior emulsification properties and the highest antioxidant abilities.”
limited enzymatic hydrolysis → enhances → antioxidant abilities of walnut protein
“It was also found that walnut green husk and leaves represent the most important source of walnut phenolics.”
walnut green husk and leaves → represent → the most important source of walnut phenolics
“Juglone was found predominant in green husk (average value of cultivars is about 31.308 mg/100 g). Significant differences in contents of identified juglone were observed among cultivars that ranged from 20.56 to 42.78 mg/100g for green husk, and 5.42 to 22.82 mg/100 g for leaves.”
juglone → is found → in green husk and leaves of walnut cultivars
“There were no significant differences in liking scores between pure maple syrup and PWS.”
pure walnut syrup → is equally liked as → pure maple syrup
“The oil content of the samples ranged from 61.32 to 69.35%”
walnut kernels → contain → oil
Based on 2 papers