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Bayberry — Ingredient · Foodgeist
Ingredient
Bayberry
Aroma profile
Derived from this ingredient’s flavor compounds
aromatic×7
fresh×6
grassy×5
mint×4
camphoraceous×4
green×4
herbaceous×4
pungent×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Amino acid analyses and molecular weight distribution estimation indicated that bayberry proteins were haze-active proteins with a molecular weight less than 8 kDa.”
bayberry proteins→were→haze-active proteins with a molecular weight less than 8 kDa
“Clarified bayberry juice turned hazy upon storage at 25 degrees C for 6 months, and the chemical composition of centrifugally separated sediment was analyzed.”
bayberry juice→turned hazy→upon storage at 25 degrees C for 6 months
“During the bayberry juice storage period, the HS-GC-IMS provided information on the characteristics and intensity of 52 volatile flavor compounds and was used to observe the changes in flavor compounds in bayberry juice during storage.”
NFC Chinese bayberry juice→showed changes in→volatile flavor compounds
