Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 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
60 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
pistachio extracts → can be used → to control growth of microorganisms
“The bactericidal activity of pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S. aureus.”
pistachio nuts → contained → aflatoxins
“It was established that three samples of pistachio nuts contained significant levels of aflatoxins. The concentration of total aflatoxins in these three nut samples ranged from 15 to 259 microg/kg of sample.”
Aspergillus spp. → increased → incidence of decay in pistachio nuts
“The incidence of decay caused by Aspergillus spp. (predominantly Aspergillus niger) was three times greater in the oldest early splits than in early splits formed in the period before harvest (no decay was found in normal nuts with nonsplit hulls).”
“Higher levels of β-sitosterol were found in Kιrmιzι variety”
Kιrmιzι variety of pistachio nuts → has higher levels of β-sitosterol → among the varieties studied
“The high level of oil, oleic acid and β-sitosterol content was found in all the varieties studied”
pistachio nuts (Pistacia vera L.) → has high level of oil, oleic acid and β-sitosterol content → in all the varieties studied
“Fat content, iodine value, palmitic acid and oleic acid content significantly differed between varieties”
pistachio nuts (Pistacia vera L.) → has significant differences in fat content, iodine value, palmitic acid and oleic acid content → between varieties
“Most phenolics are present in the skin”
phenolics → are present in → pistachio skin
“cyanidin-3-galactose (38.34 μg/g FW)”
cyanidin-3-galactose → is present in → California pistachios