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
biscuits → have → antinutritional factors
“The antinutritional factors in the biscuit samples were within permissible levels.”
“Sensory evaluation by school children showed that the composite biscuits were rated as acceptable as the cereal only biscuits, and this was maintained over 4 days of evaluation.”
sorghum-soy composite biscuits → rated → acceptable
“Biscuits made with bakery shortening had better surface characteristics and higher crispness.”
biscuit surface characteristics and crispness → were better → when made with bakery shortening
“Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively.”
acrylamide → ranged → from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively
“Estimated dietary intake were 0.002 and 0.058 microg kg(-1) day(-1) for crackers and biscuits, respectively.”
estimated dietary intake → were → 0.002 and 0.058 microg kg(-1) day(-1) for crackers and biscuits, respectively
“high fructose corn syrup had a greater effect on the colour of biscuits”
high fructose corn syrup → had a greater effect → colour of biscuits