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
“Dimensions and weights of the fresh fruit samples affected phenolic content.”
phenolic content → affected by → jujube fruit dimensions and weights
“Flavonoids were measured by HPLC and ranged from 0.7 to 1.8 in the pulp and from 3.2 to 4.0 in the seed.”
flavonoids → varies → jujube fruit pulp and seeds
“Fruits contained the following flavonoids: procyanidin B2, epicatechin, quercetin-3-O-rutinoside (Q-3-R), quercetin-3-O-galactoside (Q-3-G), kaempferol-glucosyl-rhamnoside (K-G-R), and two unidentified compounds.”
flavonoids → identified → jujube fruit pulp
“Total phenolic content measured by Folin–Ciocalteu ranged from 1.1 to 2.4 in the pulp and from 3.6 to 4.6 in the seed.”
total phenolic content → varies → jujube fruit pulp and seeds
“total free amino acid content measured by ion-exchange chromatography ranged from 5.2 to 9.8 in the pulp and from 4.0 to 5.3 in the seed.”
free amino acids → varies → jujube fruit pulp and seeds