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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“GC–MS analysis showed that the composition and proportions of volatile compounds were greatly changed, and a spicy flavor was imparted to the stewed chicken with the addition of star anise.”
star anise → imparts → spicy flavor to stewed chicken
“The composition and proportions of volatile compounds were greatly changed, and a spicy flavor was imparted to the stewed chicken with the addition of star anise.”
star anise → affects → volatile compounds in stewed chicken
“Compared with the control group, the peak area and percentage composition of aldehydes increased with the addition of star anise, whereas that of volatile compounds derived from Maillard reaction decreased.”
star anise → decreases → volatile compounds derived from Maillard reaction in stewed chicken
“Compared with the control group, the peak area and percentage composition of aldehydes increased with the addition of star anise.”
star anise → increases → aldehydes in stewed chicken
“In case of extract, 50% mycelial zone inhibition was obtained for Penicillium citrinum and Penicillium viridicatum.”
acetone extract of star anise → inhibits → growth of Penicillium citrinum and Penicillium viridicatum