Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
endosulfan → persists → pepper and tomato plant tissues
“The results indicated the formation of endosulfan sulfate as a residue component on the plant tissues and also the relatively higher persistence of the β-isomer as compared to the α-isomer on pepper fruits. The initial total residues (α- and β-endosulfan isomers plus endosulfan sulfate) were higher on leaves than on fruits. On pepper fruits, the α-isomer, which is the more toxic to mammals, dissipated faster than the less toxic β-isomer. Total residues (α- and β-endosulfan isomers plus the sulfate metabolite) on tomato leaves revealed longer persistence (t1/2 4·6 days) compared to the total residues detected on pepper leaves (t1/2 2·0 days) 3–14 days following spraying. Persistence of the β-isomer on pepper fruits was high 3–14 days following spraying compared to on tomato fruits.”
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%.”
Based on 3 papers
Based on 3 papers
“The leaf extracts from the two varieties showed the highest antioxidant activity determined by DPPH, ABTS, and ORAC”
tomato plant leaf extracts → exhibit → antioxidant activity
“Tomato suspensions were easily degraded by homogenization, affording a high water‐holding capacity.”
tomato suspensions → were easily degraded by → homogenization
“Apple and tomato suspensions were found to consist of large, single cells and cell fragments before homogenization.”
apple and tomato suspensions → consist of → large, single cells and cell fragments
“The panelists detected significant differences (P < or = 0.1) for various individual aroma compound/sugar/acid combinations for a range of descriptors.”
tomato puree → has → aroma and flavor descriptors
“The effect of added acids with the various aroma compounds generally increased perception of overall and ripe tomato taste and aroma, tropical aroma, and sour taste, and decreased sweet, fruity, and bitter tastes.”
tomato puree → has → overall and ripe tomato taste and aroma, tropical aroma, and sour taste