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Longan — Ingredient · Foodgeist
Ingredient
Longan
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
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.
“Ultrasonic assisted extraction was employed to extract oligosaccharides from longan fruit pericarp (OLFP). A Box-Behnken design was applied to investigate the effects of ultrasonic temperature (30-70 degrees C), power (120-300 W), and time (10-50 min) on OLFP recovery.”
ultrasonic assisted extraction→extract→oligosaccharides from longan fruit pericarp (OLFP)
“The 1,1-diphenyl-2-picryldydrazyl (DPPH) and superoxide anion radical scavenging assays showed that OLFP exhibited strong antioxidant activities in a dose-dependent manner.”
oligosaccharides from longan fruit pericarp (OLFP)→exhibit→strong antioxidant activities
“The analysis of glycosidic linkages showed that the backbone consisted of -->3)-Gal-(1-->, -->6)-Gal-(1-->, Glc-(1--> and -->3)-GalA-(1--> with a molar proportion of 13:5:6:1.”
oligosaccharides from longan fruit pericarp (OLFP)→have→backbone consisting of -->3)-Gal-(1-->, -->6)-Gal-(1-->, Glc-(1--> and -->3)-GalA-(1-->