Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
48 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
48 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
“The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria.”
pineapple peel flour → contains → total soluble carbohydrate
“There was no difference in prebiotic potential or prebiotic activity score for both the peel flours.”
pineapple peel flour → has → prebiotic potential
“The test for 2,2-diphenyl-1-picryl-hydrazyl free radical-scavenging activity showed that the extract possessed an impressive antioxidant capacity (50% effective concentration of 2.50 μg/g of product).”
ethanolic extract of Annurca apple peel → exhibited → antioxidant capacity
“No activity was observed against the probiotic lactobacilli tested or against Staphylococcus aureus.”
ethanolic extract of Annurca apple peel → did not exhibit → antimicrobial activity
“Ultra-performance liquid chromatography revealed that rutin, epicatechin, dicaffeoylquinic acid, and caffeic acid were the most abundant phenolic compounds in the extract; these compounds constituted 27.43%, 24.93%, 16.14%, and 15.3% of the total phenols, respectively.”
ethanolic extract of Annurca apple peel → contains → rutin, epicatechin, dicaffeoylquinic acid, and caffeic acid