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
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
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
“Degradation of pectin-rich citrus peel by these enzymes also increases with the addition of oxalic acid and edta”
oxalic acid → increases → degradation of pectin-rich citrus peel
“All of the citrus peel oils revealed lipolytic effects on olive oil model solution ranging from 10.9 to 73.8%.”
citrus peel oils → exhibit → lipolytic effects on olive oil model solution
“Lipolytic effect was found to be high when the oils included a higher content of gamma-terpinene and p-cymene.”
citrus peel oils → show → high lipolytic effect when containing higher content of gamma-terpinene and p-cymene
“A natural compound that has potent antimicrobial properties is citrus peel, which contains a variety of essential oils that inhibit the growth of or kill pathogenic bacteria.”
citrus peel → inhibits → Escherichia coli O157:H7
“The Citrus peel oils showed strong antimicrobial activity against the test organisms.”
Turkish Citrus peel oils → showed → strong antimicrobial activity