Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 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
60 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
“The peak temperature of gelatinization of taro starch was 80.6°C with an enthalpy value of 10.6 J/g”
taro starch → has → peak temperature of gelatinization
“gyration radius (Rz) of taro starch was 424 ± 70 nm”
taro starch → has → gyration radius
“The results revealed that, irrespective of the season, the Carnobacterium genus was initially detected in 5 cheeses and was detected in 5 others after an enrichment period. Polymerase chain reaction results using species-specific primers of Carnobacterium showed that these 10 cheeses contained only the species Carnobacterium maltaromaticum.”
Carnobacterium maltaromaticum → detected in → French soft cheeses
“Six different patterns of fermentation were found, and 3 of the 10 cheeses contained C. maltaromaticum isolates with anti-Listeria activity.”
Carnobacterium maltaromaticum → has → anti-Listeria activity
“the cooked flours showed no significant differences for the tests on oil retention, gelation and foaming”
cooked taro flours → show no significant differences in → oil retention, gelation and foaming