About
grape variety
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
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Ingredient
grape variety
grape variety
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
meat → has microbial load → 8.22 ± 0.14 log10 CFU/g (chicken), 8.29 ± 0.17 log10 CFU/g (pork), 7.87 ± 0.18 log10 CFU/g (buffalo), 7.92 ± 0.19 log10 CFU/g (goat)
“The mean total viable count values were found having a mean count of 8.22 ± 0.14, 8.29 ± 0.17, 7.87 ± 0.18 and 7.92 ± 0.19 in terms of log10 CFU/g ± Standard Error for chicken, pork, buffalo, and goat meat respectively.”
“Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively.”
water buffalo milk → contains → ash
“Buffaloes are most important sources of milk for human consumption in several parts of the world including Pakistan. It is characterized by higher solids contents for being richer source of lipids, protein, lactose and minerals.”
buffalo milk → has higher solids content → lipids, protein, lactose, and minerals
“The major aldehyde was palmitaldehyde (16:0) in buffalo sperm lipids and docosanal (22:0) in seminal plasma.”
buffalo sperm lipids → contains → palmitaldehyde
“The major aldehyde was palmitaldehyde (16:0) in buffalo sperm lipids and docosanal (22:0) in seminal plasma.”
buffalo seminal plasma → contains → docosanal
“The major saturated acid of all the principal classes was stearic acid and the major unsaturated acid was docosahexaenoic acid (22: 6ω3) except in the neutral lipids in which it was arachidonic acid (20:4ω6).”
buffalo seminal plasma → contains → arachidonic acid