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Generals
Classification
KFO Information
Reference

Food Summary

General Food Information

Name	wheat dough
Details	wheat dough, prepared with Lactobacillus sanfranciscensis
FlavorDB Food ID	208
Food Category	cerial

Food Classification

FSBI-DB´s food are indexed by the LanguaL™ - the International Framework for Food Description.
The LanguaL Foodcode of wheat dough, prepared with Lactobacillus sanfranciscensis is A0106 A0812 A008H B1324 C0155 E0119 F0003 G0003 H0256 H0259 H0752 K0003 P0024. Click to see further LanguaL Classification Information.

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (B. FOOD SOURCE)

LanguaL Ontology

Classification (C. PART OF PLANT OR ANIMAL)

LanguaL Ontology

Classification (E. PHYSICAL STATE, SHAPE OR FORM)

LanguaL Ontology

Classification (F. EXTENT OF HEAT TREATMENT)

LanguaL Ontology

Classification (G. COOKING METHOD)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (K. PACKING MEDIUM)

LanguaL Ontology

Classification (P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM)

LanguaL Ontology

Key Food Odorant Information

COMPOUND	CONTENT AVERAGE	UNIT	CITATION
acetic acid	3.3	Odor-Activity Value (OAV)	Reference Details Reference: Czerny M, Schieberle P, Brandt M, Hammes W (2005) Getreidetechnologie 59: 15-19. Zum Aromapotential von Lactobazillen in Weizenteigen View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold View
(2E,4E)-deca-2,4-dienal	9.5	Odor-Activity Value (OAV)	Reference Details Reference: Czerny M, Schieberle P, Brandt M, Hammes W (2005) Getreidetechnologie 59: 15-19. Zum Aromapotential von Lactobazillen in Weizenteigen View paper Comment: Matrix: water, orthonasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: water, orthonasal threshold View