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Lime (produce) — Ingredient · Foodgeist
Ingredient
Lime
The Key lime (Citrus × aurantiifolia) is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the
produce
About
The Key lime (Citrus × aurantiifolia) is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus × latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender's lime, Omani lime, or Mexican lime, the latter classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo.
Molecular Profile
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×7
aromatic×7
mint×5
grassy×5
herbal×5
camphoraceous×4
pungent×4
herbaceous×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“In most samples pesticide residues were below the detection limits (0.0001 and 0.001 mg/kg), and most of the positive findings were a fraction (i.e., <0.09-18%) of the FAO/WHO Codex Alimentarius maximum residue limits (MRLs) except for dimethoate, which was ranged between 1 and 45%.”
dimethoate→ exceeds →FAO/WHO Codex Alimentarius maximum residue limit
“Only one sample contained dimethoate residue that exceeded the Codex MRL for refined olive oil.”
queijo de manteiga→ did not present →segurança alimentar
“Os queijos de coalho e de manteiga oriundos das seis microrregiões do Rio Grande do Norte envolvidas no estudo não apresentaram segurança alimentar”
queijo de coalho→ did not present →segurança alimentar
“Os queijos de coalho e de manteiga oriundos das seis microrregiões do Rio Grande do Norte envolvidas no estudo não apresentaram segurança alimentar”
sodium benzoate and potassium sorbate→ concentration →lower than the general standard of the Codex Alimentarius and the European legislation
“which were lower than the general standard of the Codex Alimentarius and the European legislation”
What science says
technique parameter
“With the use of ambulatory or home hyperalimentation techniques, normal nutritional status can be restored or maintained during prolonged periods of antineoplastic therapy on a practical and relatively economical outpatient basis.”
Ambulatory or home hyperalimentation techniques→restore or maintain→normal nutritional status
“The volatile fraction of Persian lime oil is characterized by a higher content of limonene, γ-terpinene, esters, and monoterpene aldehydes and a lower content of β-pinene + sabinene, sesquiterpenes, and aliphatic aldehydes than Key lime oils.”
“The antimicrobial activity of 'epa-ijebu' in different solvents was also compared. The solvents include palm-wine (a local alcoholic drink tapped from palm trees), Seaman's Schnapps 40% alcoholic drink, water, ethanol and fermented water from 3 days soaked milled maize known as 'ekan-ogi' or 'omidun' in the Yoruba dialect. Antimicrobial activity was carried out by the agar well diffusion. The clinical isolates used included Anaerobic facultative bacteria, namely: Staphylococcus aureus ATCC 25213, Staphylococcus aureus, Salmonella paratyphi, Shigella flexnerii, Streptococcus faecalis, Citrobacter spp, Serratia spp, Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli ATCC 25922, and Escherichia coli; Fungi such as Aspergillus niger and Candida albicans; and Anaerobes which includes Bacteroides spp, Porphyromonas spp, and Clostridium spp. Crude extracts of all solvents used varied in zones of inhibition. The anaerobes and the gram-positive bacteria were susceptible to all the extracts with minimum inhibitory concentration (MIC) ranging from 32 mg/ml-128 g/ml.”
