Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Furthermore, a series of products have been isolated, the brutto formulas of which are not quite sure; some of them are even undoubtedly mixtures.”
raspberry extract → isolated → series of products
“Overall, combined drying methods, especially IR-MVD, were found to result in better quality of raspberry powders among the thermal drying techniques.”
IR-MVD → results in → better quality of raspberry powders
“γ‐Decalactone in peach, nectarine, strawberry, passion fruit and apricot, as well as ( E )‐α‐ionone in raspberry and linalool and linalyl acetate in bergamot, were used as indicators in stereoselective analysis of commercial foods and beverages.”
( E )‐α‐ionone → is used as an indicator → raspberry
“Principal component analysis revealed no significant flavor differences between the single-strength juice, the concentrates and three of the commercial samples.”
raspberry drink formulation → show no significant flavor differences → single-strength juice, the concentrates, and three of the commercial samples
“On the contrary, the absence of MLF kept specific aromas such as apple and grapefruit-orange in Chardonnay and strawberry-raspberry in Pinot noir.”
absence of MLF → kept specific aromas → apple and grapefruit-orange in Chardonnay and strawberry-raspberry in Pinot noir