Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Source & License
Source
foodgeist-seed
License
proprietary
Verification
Multi-layer verified
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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Cheeses produced under optimal conditions were similar to traditional Ricotta cheeses.”
ultrafiltration → produce → Ricotta cheese
“The recovery of strains endowed with interesting physiological characteristics, such as strong stress resistance, could improve technological and/or organoleptic characteristics of Ricotta forte cheese and other fermented foods.”
strains with interesting physiological characteristics → could improve → technological and/or organoleptic characteristics of Ricotta forte cheese and other fermented foods
“All samples presented low pH with high moisture (62-66%) and fat content (57-60% on dry matter).”
ricotta forte → has → low pH
“Free fatty acids dominated the volatile organic compound profile and strongly influenced the sensory characteristics with flavor described as rancid, pungent, acrid, and smelly feet: all associated with short-chain fatty acids such as acetic, propionic, butyric, and caproic.”
butyric acid → contributes to the flavor → ricotta forte
“Free fatty acids dominated the volatile organic compound profile and strongly influenced the sensory characteristics with flavor described as rancid, pungent, acrid, and smelly feet: all associated with short-chain fatty acids such as acetic, propionic, butyric, and caproic.”
caproic acid → contributes to the flavor → ricotta forte