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Propyl gallate and Warmed-over flavor

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Propyl gallate and Warmed-over flavor

Propyl gallate vs. Warmed-over flavor

Propyl gallate, or propyl 3,4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol. Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated.

Similarities between Propyl gallate and Warmed-over flavor

Propyl gallate and Warmed-over flavor have 3 things in common (in Unionpedia): Antioxidant, Oxygen, Redox.

Antioxidant

Antioxidants are molecules that inhibit the oxidation of other molecules.

Antioxidant and Propyl gallate · Antioxidant and Warmed-over flavor · See more »

Oxygen

Oxygen is a chemical element with symbol O and atomic number 8.

Oxygen and Propyl gallate · Oxygen and Warmed-over flavor · See more »

Redox

Redox (short for reduction–oxidation reaction) (pronunciation: or) is a chemical reaction in which the oxidation states of atoms are changed.

Propyl gallate and Redox · Redox and Warmed-over flavor · See more »

The list above answers the following questions

Propyl gallate and Warmed-over flavor Comparison

Propyl gallate has 15 relations, while Warmed-over flavor has 33. As they have in common 3, the Jaccard index is 6.25% = 3 / (15 + 33).

References

This article shows the relationship between Propyl gallate and Warmed-over flavor. To access each article from which the information was extracted, please visit:

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