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
“Fruits with low, but detectable, fructans included longon, white peach, persimmon, and melon (range, 0.21-0.46 g/100 g fw).”
persimmon → contains → low, but detectable, fructans
“No powder was recovered when the persimmon pulp was spray dried alone.”
persimmon pulp → spray dried alone → no powder was recovered
“Our study indicated that the three tropical fruits possessed obvious antioxidant and antibacterial activity, which supported the possibility of developing the fruits into new natural resource food and functional food as well as new natural antimicrobial agent and food preservatives.”
persimmon, guava, and sweetsop → possess → antioxidant and antibacterial activity
“In apple vinegar chlorogenic acid was the characteristics while the most abundant mono-phenol in persimmon and kiwifruit was gallic acid.”
gallic acid → is the most abundant mono-phenol → in persimmon and kiwifruit
“The fermented beverage was salty when stored at 20 °C or above.”
fermented persimmon beverage → tastes → salty