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
“The embryo is curved and is composed of elongated hypocotyl-radicle axis, two cotyledons with uniform mesophyll, and undifferentiated plumule”
embryo → is → curved and is composed of elongated hypocotyl-radicle axis, two cotyledons with uniform mesophyll, and undifferentiated plumule
“and Asphodelus luteus, A. arvensis, C. spinosa, Clematis cirrhosa, I. viscosa, J. regia, P. lentiscus, Plumbago europea, Ruscus aculeatus, Retema raetam and Salvia fruticosa against T. violaceum.”
extracts of Asphodelus luteus, A. arvensis, C. spinosa, Clematis cirrhosa, I. viscosa, J. regia, P. lentiscus, Plumbago europea, Ruscus aculeatus, Retema raetam and Salvia fruticosa → completely inhibit → T. violaceum
“In open field, the maximum iodine content ranged from 9.5 and 14.3 μg 100 g−1 for plum and nectarine fruit, to 89.4 and 144.0 μg 100 g−1 for potato tuber and tomato fruit, respectively.”
iodine → content ranges from → 9.5 to 14.3 μg 100 g−1 for plum and nectarine fruit, to 89.4 to 144.0 μg 100 g−1 for potato tuber and tomato fruit
“These results showed that nectarine and plum tree accumulated significantly lower amounts of iodine in their edible tissues, in comparison with potato and tomato.”
iodine → accumulates significantly lower in → plum and nectarine edible tissues
“prolonged activated-partial thromboplastin clotting time (>2.1 s, P = 0.03);”
anthocyanin-rich Queen Garnet plum juice (QGPJ) → prolongs → activated-partial thromboplastin clotting time