Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| glycerolipid | CHEBI_35741 | [Any member of the group of lipids containing a common glycerol backbone to which at least one fatty acid-derived group is attached.] |
| 43790 - spinach flavour (efsa foodex2) | FOODON_03544379 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Spinach flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor]] |
| 43780 - spice mix flavour (efsa foodex2) | FOODON_03544378 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Spice mix flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor]] |
| 43770 - spearmint flavour (efsa foodex2) | FOODON_03544377 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Spearmint flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor] and [https://www.google.co.uk/search?tbm=isch&q=Spearmint food flavouring]] |
| 43760 - sour cream cherry flavour (efsa foodex2) | FOODON_03544376 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sour cream cherry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor]] |
| concentration of humulone in material entity | CDNO_0200929 | [The concentration of humulone when measured in some material entity.] |
| Lecythis | NCBITaxon_79574 | |
| 43750 - sour cream flavour (efsa foodex2) | FOODON_03544375 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sour cream flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor]] |
| concentration of trans-4-hydroxy-L-proline betaine in material entity | CDNO_0200928 | [The concentration of trans-4-hydroxy-L-proline betaine when measured in some material entity.] |
| 43740 - sour flavour (efsa foodex2) | FOODON_03544374 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sour flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor] and [https://www.google.co.uk/search?tbm=isch&q=Sour food flavouring]] |
| δ-tocopherol | CHEBI_47772 | [A tocopherol in which the chroman-6-ol core is substituted by a methyl group at position 8. It is found particularly in maize (corn) oil and soya bean (soybean) oils.] |
| β-tocopherol | CHEBI_47771 | [A tocopherol in which the chroman-6-ol core is substituted by methyl groups at positions 5 and 8. While it is found in low concentrations in many vegetable oils, only cottonseed oil contains significant amounts.] |
| concentration of sesterterpenoid in material entity | CDNO_0200952 | [The concentration of sesterterpenoid when measured in some material entity.] |
| concentration of carnosic acid in material entity | CDNO_0200951 | [The concentration of carnosic acid when measured in some material entity.] |
| concentration of diterpenoid in material entity | CDNO_0200409 | [The concentration of diterpenoid when measured in some material entity.] |
| concentration of Carnosol in material entity | CDNO_0200950 | [The concentration of Carnosol when measured in some material entity.] |
| 43840 - sundried tomato flavour (efsa foodex2) | FOODON_03544384 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sundried tomato flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor]] |
| concentration of (20S)-ginsenoside Rg3 in material entity | CDNO_0200959 | [The concentration of (20S)-ginsenoside Rg3 when measured in some material entity.] |
| 43830 - sultanas flavour (efsa foodex2) | FOODON_03544383 | [Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sultanas flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.[https://en.wikipedia.org/wiki/Flavor]] |
| concentration of erythrodiol in material entity | CDNO_0200958 | [The concentration of erythrodiol when measured in some material entity.] |