Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
10 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
10 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
“No myosmine was detectable in other vegetables and fruits such as lettuce, spinach, cucumber, onion, banana, tangerines, and grapes.”
myosmine → is not detected in → lettuce, spinach, cucumber, onion, banana, tangerines, and grapes
“Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes.”
aliphatic aldehydes → are present in higher proportions in → Vietnamese tangerine oil
“Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples.”
aldehydes → are present in → Vietnamese pummelo, orange, tangerine, and lime peel oils
“Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples.”
alcohols → are present in → Vietnamese pummelo, orange, tangerine, and lime peel oils
“Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples.”
hydrocarbons → are the most abundant compounds in → Vietnamese pummelo, orange, tangerine, and lime peel oils