Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
17 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
17 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
“Meat hydrolysates were prepared from crushed veal bone residues, using a commercial preparation of Bacillus subtilis (55°C, pH 7.0).”
veal bone hydrolysates → prepared using → commercial preparation of Bacillus subtilis
“Veal rennet now plays a minor role in United States cheese production, reflecting an inadequate and continually decreasing supply.”
veal rennet → plays a minor role → United States cheese production
“Coagulation by fungal rennet is more affected by Cathan veal rennet.”
coagulation by fungal rennet → is more affected by → Cathan veal rennet
“Normal clotting time and curd tension can be obtained through adjustment of: rennin units in coagulant, amount of Ca ++ in milk, temperature or time of setting, or blending with veal rennet.”
normal clotting time and curd tension → can be obtained through → adjustment of rennin units in coagulant, amount of Ca++ in milk, temperature or time of setting, or blending with veal rennet
“It was optimized to reveal differences in the 16S rDNA V3 regions of bacteria with low-G+C-content genomes.”
TTGE → is optimized for → revealing differences in 16S rDNA V3 regions