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Highlighted compounds are flavor-active · click to view molecular profile
Orange [Blond]
19 shared
Based on shared molecular compounds · click to explore
Safety thresholds
sensory panel→ did not detect any significant difference →in appearance, texture, flavor and overall quality of pasteurized almonds compared with untreated samples
“The sensory panel did not detect any significant difference (P > 0.01) in appearance, texture, flavor and overall quality of pasteurized almonds compared with untreated samples.”
almonds→ are a risk factor for →infection with Salmonella Enteritidis NST3+
odds_ratio: 45.0confidence_interval: 4.8-421.8
“The results showed that eating almonds was a risk factor for infection with Salmonella Enteritidis NST3+ (unmatched odds ratio 45.0, 95% confidence interval: 4.8-421.8).”
almonds→ present →a risk
context: potential allergenic reaction among susceptible individuals
“the potential allergenic reaction among susceptible individuals can present a risk.”
What science says
compound effect
“Fried almonds showed compounds derived from frying oil decomposition (trans,cis‐2,4‐decadienal and trans,trans‐2,4‐decadienal).”
fried almonds→showed compounds derived from frying oil decomposition→such as trans,cis‐2,4‐decadienal and trans,trans‐2,4‐decadienal
“The lipid component of almonds is likely responsible for the immediate post-ingestive response, although it cannot explain the differential second-meal response to AB versus WA and AO.”
lipid component of almonds→is likely responsible for→the immediate post-ingestive response
