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
Based on 9 papers
Based on 3 papers
Based on 3 papers
Based on 3 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
“In Italian ryegrass silage, mono- and di-saccharides compositions decreased largely within the initial 0.5 day (12 h) of ensiling”
Italian ryegrass silage → decreased → mono- and di-saccharides compositions
“The Trolox equivalent antioxidant capacity (TEAC) of the breads was evaluated using free radical scavenging activities of 80% methanol extracts against ABTS*+ radical cation (ABTS radical cation decolorization method)”
rye breads → have → antioxidant capacity
“Alkylresorcinols, phenolic lipids present in high amounts in whole-grain wheat and rye but not present in appreciable amounts in other foods, are candidates as biomarkers of whole-grain intake from these cereals.”
alkylresorcinols → are present in → whole-grain wheat and rye
“Total alkylresorcinol contents varied within the range 549–1022 µg g−1.”
alkylresorcinols → vary in content → rye cultivars
“The range for B‐granule content in rye was only 20–40%.”
rye → contains → B-type starch granules