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Tamarind (fruit) — Ingredient · Foodgeist
CC-BY-SA
Ingredient
Tamarind
fruit
Aroma profile
Derived from this ingredient’s flavor compounds
odor_active×9
0×8
minty×8
fragrant×8
sweet×8
lemon×7
woody×7
spicy×6
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Tamarindshares flavor compounds
Winter Savoryshares flavor compounds
Lemon Balmshares flavor compounds
Oreganoshares flavor compounds
Angelicashares flavor compounds
Gingershares flavor compounds
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“The best powder on the basis of physical and structural properties was obtained at the 155°C inlet temperature, 100°C outlet temperature, 12°Brix, and tamarind pulp extract-maltodextrin ratio 70:30.”
best powder→obtained at→155°C inlet temperature, 100°C outlet temperature, 12°Brix, and tamarind pulp extract-maltodextrin ratio 70:30
“The research on xyloglucan extracted from tamarind kernel is compiled and presented in a comprehensive way in this article. The purpose of this review is to give an overview of the structure and properties of tamarind xyloglucan and to discuss some recent advances and future prospects of this polysaccharide in various application areas like drug-delivery technology, food technology and textile industry, etc.”
tamarind xyloglucan→has application in→textile industry
“The research on xyloglucan extracted from tamarind kernel is compiled and presented in a comprehensive way in this article. The purpose of this review is to give an overview of the structure and properties of tamarind xyloglucan and to discuss some recent advances and future prospects of this polysaccharide in various application areas like drug-delivery technology, food technology and textile industry, etc.”
“The research on xyloglucan extracted from tamarind kernel is compiled and presented in a comprehensive way in this article. The purpose of this review is to give an overview of the structure and properties of tamarind xyloglucan and to discuss some recent advances and future prospects of this polysaccharide in various application areas like drug-delivery technology, food technology and textile industry, etc.”
