Terminology Service < Semantic Lookup Platform

All terms in ATOL

Label	Id	Description
milk sweet flavor intensity	ATOL_0000761	[any measurable or observable characteristic related to the intensity score for the basic taste sensation of which sucrose in water is typical]
isoleucine requirement	ATOL_0001609	[the amount of isoleucine (CHEBI:24898) required for a specific purpose : a weight gain, a milk yield, etc]
histidine requirement	ATOL_0001608	[the amount of histidine (CHEBI:27570) required for a specific purpose : a weight gain, a milk yield, etc...]
arginine requirement	ATOL_0001607	[the amount of arginine (CHEBI:29016) required for a specific purpose : a weight gain, a milk yield, etc...]
milk oily flavor intensity	ATOL_0000759	[any measurable or observable characteristic related to the intensity score for the light aromatics associated with vegetable oil]
nitrogen requirement	ATOL_0001603	[the amount of nitrogen (CHEBI:29351) required for a specific purpose : a weight gain, a milk yield, etc...]
metabolizable protein requirement	ATOL_0001605	[the amount of metabolizable protein required for a specific purpose : a weight gain, a milk yield, etc...]
milk dusty flavor intensity	ATOL_0000757	[any measurable or observable characteristic related to the intensity score for the dry, dirt-like aromatic associated with dry brown soil]
milk earthy flavor intensity	ATOL_0000758	[any measurable or observable characteristic related to the intensity score for the humus-like aromatics that may or may not include damp soil, decaying vegetation, or cellar-like characteristics]
intestinal digestible protein requirement	ATOL_0001604	[the amount of intestinal digestible protein required for a specific purpose : a weight gain, a milk yield, etc...]
milk medicinal flavor intensity	ATOL_0000755	[any measurable or observable characteristic related to the intensity score for milk aromatics characteristic of antiseptic-like products]
milk metallic flavor intensity	ATOL_0000756	[any measurable or observable characteristic related to the intensity score for the chemical-feeling factor on the tongue described as flat. Associated with iron, copper, and/or silver spoons]
milk light-oxidized flavor intensity	ATOL_0000753	[any measurable or observable characteristic related to the intensity score for milk flavor caused by light-catalyzed oxidation. Characterized by aromatics that may be described as burnt feathers, slightly sour burnt protein, tallow, and/or medicinal]
milk malt flavor intensity	ATOL_0000754	[any measurable or observable characteristic related to the intensity score for the milk aromatic described as brown sweet, musty, and somewhat grainy]
metabolizable energy requirement	ATOL_0001600	[the amount of metabolizable energy required for a specific purpose : a weight gain, a milk yield, etc... ]
milk green flavor intensity	ATOL_0000751	[any measurable or observable characteristic related to the intensity score for milk aromatics associated with green vegetation that may include green, bitter notes]
milk lack of freshness flavor intensity	ATOL_0000752	[any measurable or observable characteristic related to the intensity score for milk flavor in which the overall rounded dairy notes, commonly associated with fresh milk, are altered. A combination of changes in amount or interaction of such attributes as ]
milk grainy flavor intensity	ATOL_0000750	[any measurable or observable characteristic related to the intensity score for the brown aromatics that are musty, dusty, or malty. May include sweet, sour, and slightly fermented]
C22:6 n-3 fatty acid absorption	ATOL_0005190	[any measurable characteristic related to the absorption of 4,7,10,13,16,19-docosahexaenoic acid fatty acid (docosahexaenoic acid: CHEBI:28125)]
trans fatty acid absorption	ATOL_0005191	[any measurable characteristic related to the absorption of fatty acids that have the two parts of carbon chain (located before and after the double bond) placed on both sides of a plane passing through the double bond]