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
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
“Sesame seed and wheat germ had the highest total phytosterol content (400-413 mg/100 g)”
sesame seed and wheat germ → have → highest total phytosterol content
“Fifty-four (82%) reported consumption of sesame seed-based foods.”
sesame seed-based foods → were reported → consumed by 82% of cases
“This review attempts to consolidate the information on the physicochemical properties of proteins from groundnut, soybean, sesame seed, mustard seed, rapeseed, sunflower seed, cottonseed, and other oilseeds.”
sesame seed protein → has → physicochemical properties
“ANFs results presented a low phytic acid content for all seed meals and high tannins content in grapeseed meal.”
sesame seed meal → has → low phytic acid content
“These by-products present protein content up to 40% and IVPD between 70-85%.”
sesame seed meal → has → in vitro protein digestibility
sesame seed-based foods → were reported → consumed by 82% of cases
“Fifty-four (82%) reported consumption of sesame seed-based foods.”