Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
22 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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
22 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
“The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g)”
snack with the highest unripe plantain flour → has → higher slowly digestible starch
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas → are poor in → protein content and other nutrients
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas → are high in → moisture
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas → have a poor → postharvest shelf life
“Generally, dried cooking bananas and plantain cultivars showed higher CIE L (60.96–84.86), lower a (0.39–9.01) and b (11.08–26.88) than fresh (undried) samples (CIE L = 62.22–70.32; a = 2.52–11.06; b = 24.5–30.02).”
plantain and cooking banana flour → showed → higher CIE L and lower a and b values