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Highlighted compounds are flavor-active · click to view molecular profile
Beet
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
strawberry yoghurt→ allows →yeast growth
duration: 7 days
“In samples which contained strawberry, yeasts were grown and coliforms disappeared after 7 days of storage.”
home processing→ had a significant effect →reducing residues in tomato sauce and strawberry jam
“Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%.”
cypermethrin→ had the highest residue value →in strawberry jam
“The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg^-1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market.”
What science says
compound effect
“lipid peroxidation in the form of malondialdehyde and hydroxynonenal (-14%, p < 0.01)”
“especially the six compounds (Z)-3-hexenal (green), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, sweet), methyl butanoate (fruity), ethyl butanoate (fruity), methyl 2-methylpropanoate (fruity), and 2,3-butanedione (buttery) as the key flavor compounds in the typical strawberry-like odor of the juice.”
“especially the six compounds (Z)-3-hexenal (green), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, sweet), methyl butanoate (fruity), ethyl butanoate (fruity), methyl 2-methylpropanoate (fruity), and 2,3-butanedione (buttery) as the key flavor compounds in the typical strawberry-like odor of the juice.”