Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
19 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
19 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Cashew nut had no limiting amino acid.”
cashew nut → has no limiting amino acid →
“it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fruit juice in a beverage with satisfactory sensory acceptance.”
cashew nut kernels → have → nutritional and functional properties
“The PDCAAS values varied significantly (57%, for baru almond, and 90%, for cashew nut).”
PDCAAS values → vary significantly → 57% for baru almond and 90% for cashew nut
“However, heat treated cashew nut protein isolate presented better foaming capacity at pH 7 and 8 but both isolates showed extremely low foam stability as compared to that of egg albumin.”
heat treated cashew nut kernel protein isolate → has better foaming capacity → at pH 7 and 8
“The presence of 2-tetradecenylcyclobutanone was also observed in both commercial and irradiated cashew nuts”
2-tetradecenylcyclobutanone → occurs naturally → cashew nuts