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Ymer (food) — Ingredient · Foodgeist
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Ymer Danish soured milk product (1930- )
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About Danish soured milk product (1930- )
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
odorless ×18
fatty ×7
woody ×4 ~
sour ×4
cheesy ×4
waxy ×4
rancid ×3
sweet ×2
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Imported 6/3/2026, 4:05:31 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content biotin
(z,z)-9,12-octadecadienoic acid
heptanoic acid
erucic acid
7z,10z,13z,16z,19z-docosapentaenoic acid
beta-lactose
starch, pregelatinized
vitamin d
zinc
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says compound effect “Beta-carotene losses were observed mainly at RHs below the glass transition temperature (Tg) of the corresponding systems”
beta-carotene → losses → polymeric matrix
process mechanism “The kinetics of heat-induced polymerization of gliadin, that is, a mixture of monomeric wheat storage proteins, was studied using a model system.”
gliadin → undergoes → polymerization
technique parameter “Biopolymers were prepared by cross‐linking whey protein isolate (WPI) and soybean 11S using transglutaminase.”
biopolymers → be prepared by → cross-linking whey protein isolate (WPI) and soybean 11S using transglutaminase
compound effect “The structure of the disulfide-bonded glutenin macropolymer (GMP) in flour and dough was studied by analyzing the depolymerization behavior during stepwise chemical reduction.”
disulfide bonds → affect → structure of glutenin macropolymer
ingredient property “SDS‐PAGE showed bands corresponding to high‐molecular‐weight components (MW>200 kDa).”
biopolymers → show → bands corresponding to high-molecular-weight components (MW>200 kDa) in SDS-PAGE
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Peer-Reviewed Optimal Ranges
Temperature 77.5 °C
Based on 6 papers
Duration 17 min
Based on 2 papers
