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Ingredient
soft drink
soft drink
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
3 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
“However, the water extracts of these plants had no antibacterial activity against any of the bacteria tested.”
water extracts of Allium vineale, Chaerophyllum macropodum, and Prangos ferulacea → show no antibacterial activity → any of the bacteria tested
“The methanol, ethanol and n-hexane extracts of all the plants showed antibacterial activity against B. cereus, B. subtilis, M. luteus and S. aureus.”
methanol, ethanol, and n-hexane extracts of Allium vineale, Chaerophyllum macropodum, and Prangos ferulacea → show antibacterial activity → Bacillus cereus, Bacillus subtilis, Micrococcus luteus, and Staphylococcus aureus
“The methanol extract of Allium vineale was also active against P. mirabilis.”
methanol extract of Allium vineale → shows antibacterial activity → Proteus mirabilis
“A. vineale showed the higher antibacterial activity as compared with C. macropodum and P. ferulacea.”
Allium vineale → shows higher antibacterial activity → compared to Chaerophyllum macropodum and Prangos ferulacea
“The presence of H. vineae throughout most of the Macabeo fermentation resulted in more fruity and flowery wine, as indicated by the chemical analysis of the final wines, which demonstrated a strong presence of phenyl ethyl acetate at concentrations higher than the threshold of perception and approximately 50 times more than that produced in wines fermented with S. cerevisiae. This compound is associated with fruity, floral and honey aromas.”
Hanseniaspora vineae → produces → fruity and flowery wine