Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
24 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
24 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
“Tea seed oil was found to have a natural antioxidant effect, and it enhanced the shelf life of sunflower oil at a 5% level.”
tea seed oil → has → natural antioxidant effect
“Tea seed oil was found to be a stable oil, to have suitable nutritional properties (high-oleic, medium-linoleic, and low-linolenic acid contents), and to be useful in human foods.”
tea seed oil → has → suitable nutritional properties
“Tea seed oil consisted of 56% oleic acid (C18∶1), 22% linoleic acid (C18∶2), 0.3% linolenic acid (C18∶3)”
tea seed oil → contains → 56% oleic acid (C18∶1), 22% linoleic acid (C18∶2), 0.3% linolenic acid (C18∶3)
“A comparison of iodine values showed that the degree of saturation of tea seed oil (Lahjan variety) was intermediate between the oils of sunflowerseed (Fars variety) and olive (Gilezeytoon variety)”
tea seed oil → has → intermediate degree of saturation