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
“SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg).”
acrylamide concentration → is lower in → sweet potato chips fried in lower degree of unsaturation oils
“SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg).”
acrylamide concentration → is higher in → sweet potato chips fried in higher degree of unsaturated oils
“Diarrhea duration was also reduced.”
biofortification with orange sweet potatoes → reduced → diarrhea duration
“X‐ray diffraction studies have shown that cassava starch exhibited a slight decrease in crystallinity, whereas sweet potato and arrowroot starches showed an increase in crystallinity after HMT at 120ºC for 14 h with 20% moisture.”
sweet potato starch → showed → an increase in crystallinity
“Analysis of the volatile constituents of baked, 'Jewel' sweet potatoes”
volatile constituents → analyzed in → baked 'Jewel' sweet potatoes