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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
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“The most intense odorants were 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol.”
Merlot and Cabernet Sauvignon wines → contain → 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol
“Sniffing the ponkan cold-pressed oil and its oxygenated fraction demonstrated that octanal and decanal were the characteristic odor components of ponkan.”
octanal → contributes to → characteristic odor of ponkan cold-pressed oil
“Compounds with the greatest aroma intensities include: 1,8‐cineole, octanal, dodecanal, trans ‐4,5‐epoxy‐( E )‐2‐decenal, β‐sinensal and nootkatone.”
octanal → has aroma intensity → high
“The major aliphatic aldehydes quantified in both oils are n-octanal and n-decanal, which are especially important character-impact constituents of sweet orange oils.”
Valencia and Hamlin oils → contain → major aliphatic aldehydes n-octanal and n-decanal
“Geranial, octyl acetate, geraniol, octanal, cedrol, cis-limonene oxide, trans-2-decenal, linalyl acetate and β-elemol were identified as characteristic flavour components of daidai.”
geranial, octyl acetate, geraniol, octanal, cedrol, cis-limonene oxide, trans-2-decenal, linalyl acetate, and β-elemol → identify → as characteristic flavour components of daidai