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
“Of these Mv 3‐glucoside was the major pigment (43‐76%),”
malvidin 3‐glucoside → was the major pigment → in young port wines
“The flavor threshold of sotolon was evaluated in Port wine at 19 microg/L. Sensorial tests provided valuable information concerning sotolon impact on Port wine aroma.”
3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) → impact → Port wine aroma
“One of the compounds, described as 'nutty' and 'spicy-like', and present in at least 9 dilutions above the others, was perceived as particularly important. The compound responsible for this flavor was identified as 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon).”
3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) → contribute to → characteristic old Port wine aroma
“Carotenoids and chlorophyll-derived compounds in grapes and Port wines were investigated by HPLC-DAD and HPLC-DAD-MS (ESP+) analysis.”
carotenoids → are present in → grapes and Port wines
“Carotenoids and chlorophyll-derived compounds in grapes and Port wines were investigated by HPLC-DAD and HPLC-DAD-MS (ESP+) analysis.”
chlorophyll-derived compounds → are present in → grapes and Port wines