Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
bigeye scads (Selar spp)	FOODON_03412424
Selar	NCBITaxon_146139
concentration of steviol glycoside in material entity	CDNO_0200949	[The concentration of steviol glycoside when measured in some material entity.]
43950 - tiramisu' flavour (efsa foodex2)	FOODON_03544395	[Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tiramisu' 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=Tiramisu' food flavouring]]
concentration of stevioside in material entity	CDNO_0200948	[The concentration of stevioside when measured in some material entity.]
43940 - thyme flavour (efsa foodex2)	FOODON_03544394	[Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Thyme 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=Thyme food flavouring]]
concentration of Phaseoloside D in material entity	CDNO_0200947	[The concentration of Phaseoloside D when measured in some material entity.]
43930 - tequila flavour (efsa foodex2)	FOODON_03544393	[Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tequila 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=Tequila food flavouring]]
concentration of Norbixin in material entity	CDNO_0200946	[The concentration of Norbixin when measured in some material entity.]
43920 - tea green flavour (efsa foodex2)	FOODON_03544392	[Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tea green 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]]
5-heptadecylresorcinol	CHEBI_145967	[A 5-alkylresorcinol that is resorcinol which is substituted by a heptadecyl group at position 5. It is found in wheat bran.]
concentration of Ineketone in material entity	CDNO_0200945	[The concentration of Ineketone when measured in some material entity.]
43910 - tea black flavour (efsa foodex2)	FOODON_03544391	[Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tea black 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 crocetin in material entity	CDNO_0200944	[The concentration of crocetin when measured in some material entity.]
43900 - tangerine flavour (efsa foodex2)	FOODON_03544390	[Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tangerine 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=Tangerine food flavouring]]
5-tricosylresorcinol	CHEBI_145969	[A 5-alkylresorcinol that is resorcinol which is substituted by a tricosyl group at position 5. It is found in wheat bran.]
concentration of Tricyclodehydroisohumulone in material entity	CDNO_0200943	[The concentration of Tricyclodehydroisohumulone when measured in some material entity.]
concentration of lactucopicrin in material entity	CDNO_0200942	[The concentration of lactucopicrin when measured in some material entity.]
Macoma nasuta	NCBITaxon_244423
43990 - tropical flavour (efsa foodex2)	FOODON_03544399	[Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tropical 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=Tropical food flavouring]]