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
“The range for B‐granule content in triticale and T. tauschii went down to 15%.”
triticale → contains → B-type starch granules
“The proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents.”
Triticale → has intermediate properties → between durum wheat and rye
“The total arabinose:xylose ratio varied from 1.2 in wheat and triticale”
wheat and triticale → have → arabinose:xylose ratio of 1.2
“From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °F.”
extrusion processing → produces → acceptable triticale product
“From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °F.”
extrusion processing → produces → acceptable triticale product