Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 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
60 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
Based on 4 papers
Based on 3 papers
Based on 2 papers
milk fat → not affected → RPTO supplementation
“There were no significant effects on milk production (35.4 v. 33.9 l/d), milk protein (28.2 v. 30.1 g/kg) or milk fat (36.2 v. 40.4 g/kg for -RPTO and +RPTO respectively).”
“There was, however, a strong temperature effect on D, increasing from 1.87 at 5 °C to 1.98 at 22.5 °C.”
temperature → affected → fractal dimension (D) of milk fat
“Cow’s milk fat is the richest natural common source of CLA”
cow’s milk fat → is → the richest natural common source of CLA
“CLA is found in milk fat, the tissue fat of ruminant animals, and products derived from them”
conjugated linoleic acid (CLA) → is found → in milk fat, the tissue fat of ruminant animals, and products derived from them
“General pattern of camel milk fatty acids indicated that short chain fatty acids (C4 –C12) were present in very small amount, but higher than in human milk fat.”
camel milk fatty acids → indicated → short chain fatty acids (C4 –C12) were present in very small amount, but higher than in human milk fat
“Confocal laser scanning microscopy was used to characterize in situ the supramolecular organization of milk fat dispersed in the casein matrix.”
confocal laser scanning microscopy → used to characterize → supramolecular organization of milk fat