Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
46 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
46 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
“Experiments were carried out at air temperatures 40 °C, 50 °C and 60 °C and 2 m s−1 bulk velocity. The whole process occurred within the falling rate period. Results showed that the temperature of the air stream has a significant effect on the drying curves. In particular, a temperature increase from 40 to 60 °C produced a decrease of the total time of drying of about 54%.”
convective drying of quince slices → has effect → drying time
“Quince purée shows a greater thixotropic character than orange juice, because it has a higher content of fiber, pulp and pectins and also because it shows a microscopic structure consisting of long particles and heterogeneous fibers.”
Quince purée → has a greater thixotropic character → than orange juice
“Volatile constituents of peel of quince fruit, Cydonia oblonga Miller”
quince fruit peel → contains → volatile constituents
“This study suggests that the organic acids levels and ratios may be useful for the determination of percent fruit content of quince jams.”
organic acids → useful for → determining fruit content in quince jams
“The citric acid value can also be used in the differentiation of the type of manufacture of the commercial quince jams (homemade or industrially manufactured).”
citric acid → useful for → differentiating manufacture type of commercial quince jams
Based on 2 papers