Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
42 compounds identified — FoodAtlas / FooDB verified
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
42 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
“Benzyl alcohol and linalool were significant aroma compounds in most cherries, with the exception of ‘Stella’ and ‘Rainier’.”
benzyl alcohol and linalool → are significant aroma compounds in → most sweet cherry cultivars
“Carbonyl compounds were the most abundant in sweet cherry aroma, followed by alcohols, esters and hydrocarbons/terpenes.”
carbonyl compounds → are the most abundant in → sweet cherry aroma
“The anthocyanins from skins were extracted and encapsulated in a combination of whey proteins isolate and chitosan by freeze-drying, with an encapsulation efficiency of 77.68 ± 2.57%.”
anthocyanins → extracted from → sweet cherry skins