Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
35 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
35 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
EAEC strain → isolated from → pecorino cheese made with unpasteurized sheep milk
“A retrospective cohort study indicated a pecorino cheese made with unpasteurized sheep milk as the possible source (P <0.001).”
“Production of goat and sheep milk is of economic importance in a number of countries, especially those in the Mediterranean region”
goat and sheep milk → is of economic importance → in a number of countries, especially those in the Mediterranean region
“Production of goat and sheep milk is of economic importance in a number of countries, especially those in the Mediterranean region, where this milk is used in the production of a variety of specialty cheeses”
goat and sheep milk → is used in the production of → a variety of specialty cheeses
“Microstructure of goat milk yoghurt was more delicate in comparison with microstructure of cow and sheep milk yoghurt.”
microstructure of goat milk yoghurt → more delicate → compared with microstructure of cow and sheep milk yoghurt
“where this milk is used in the production of a variety of specialty cheeses”
goat and sheep milk → is used → in the production of a variety of specialty cheeses
“Sheep milk was the richest source of conjugated linoleic acid and α-linolenic acid.”
sheep milk → is the richest source of → conjugated linoleic acid and α-linolenic acid