Projekt

Flavor Chemistry

The Flavor Chemistry project aimed to identify the major chemical molecules contributing to Flavors in Beef, Chicken, Fish, and Dairy Milk and explore non-meat sources for these molecules. The goal was to find potential substitutes for use in vegetarian beef, chicken, fish, and plant-based milk products. This project involved creating a comprehensive relational database, integrating data from multiple sources, performing detailed analyses, and providing meaningful visualizations to understand the distribution and characteristics of flavor compounds.