disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A06SF: Pepper flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pepper 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
FoodEx2 term A06SG: Peppermint flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Peppermint 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
https://www.google.co.uk/search?tbm=isch&q=Peppermint food flavouring
FoodEx2 term A06SH: Pimento flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pimento 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
https://www.google.co.uk/search?tbm=isch&q=Pimento food flavouring
FoodEx2 term A06SJ: Pineapple flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pineapple 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
https://www.google.co.uk/search?tbm=isch&q=Pineapple food flavouring
FoodEx2 term A06SK: Pistachio flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pistachio 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
https://www.google.co.uk/search?tbm=isch&q=Pistachio food flavouring
FoodEx2 term A06SL: Plum flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Plum 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
https://www.google.co.uk/search?tbm=isch&q=Plum food flavouring
FoodEx2 term A06SM: Pomegranate flavour
Common names: Granate apple flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pomegranate 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
https://www.google.co.uk/search?tbm=isch&q=Pomegranate food flavouring
FoodEx2 term A06SN: Pork flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pork 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
FoodEx2 term A06SP: Prune flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Prune 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
https://www.google.co.uk/search?tbm=isch&q=Prune food flavouring
FoodEx2 term A06SQ: Pumpkin flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pumpkin 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
FoodEx2 term A06SR: Quark flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Quark 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
FoodEx2 term A06SS: Raffaello flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Raffaello 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
FoodEx2 term A06ST: Raisins flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Raisins 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
https://www.google.co.uk/search?tbm=isch&q=Raisins food flavouring
FoodEx2 term A06SV: Raspberry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Raspberry 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
https://www.google.co.uk/search?tbm=isch&q=Raspberry food flavouring
FoodEx2 term A06SX: Red fruit flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Red fruit 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
https://www.google.co.uk/search?tbm=isch&q=Red fruit food flavouring
FoodEx2 term A06SY: Red orange flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Red orange 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
FoodEx2 term A06SZ: Rhubarb flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Rhubarb 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
https://www.google.co.uk/search?tbm=isch&q=Rhubarb food flavouring
FoodEx2 term A06TA: Roast flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Roast 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
FoodEx2 term A06TB: Rose flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Rose 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
https://www.google.co.uk/search?tbm=isch&q=Rose food flavouring
FoodEx2 term A06TC: Rosemary flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Rosemary 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
https://www.google.co.uk/search?tbm=isch&q=Rosemary food flavouring
FoodEx2 term A06TD: Rum flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Rum 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
https://www.google.co.uk/search?tbm=isch&q=Rum food flavouring
FoodEx2 term A06TE: Rum-raisin flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Rum-raisin 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
https://www.google.co.uk/search?tbm=isch&q=Rum-raisin food flavouring
FoodEx2 term A06TF: Sage flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sage 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
FoodEx2 term A06TG: Sea buckthorn flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sea buckthorn 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
FoodEx2 term A06TH: Sherry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sherry 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
FoodEx2 term A06TJ: Shrimp flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Shrimp 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
FoodEx2 term A06TK: Smoke flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Smoke 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
https://www.google.co.uk/search?tbm=isch&q=Smoke flavour food flavouring
FoodEx2 term A06TL: Soup flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Soup 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
FoodEx2 term A06TM: Sour flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sour 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
https://www.google.co.uk/search?tbm=isch&q=Sour food flavouring
FoodEx2 term A06TN: Sour cream flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sour cream 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
FoodEx2 term A06TP: Sour cream cherry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sour cream cherry 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
FoodEx2 term A06TQ: Spearmint flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Spearmint 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
https://www.google.co.uk/search?tbm=isch&q=Spearmint food flavouring
FoodEx2 term A06TR: Spice mix flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Spice mix 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
FoodEx2 term A06TS: Spinach flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Spinach 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
FoodEx2 term A06TT: Stracciatella flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Stracciatella 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
FoodEx2 term A06TV: Strawberry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Strawberry 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
https://www.google.co.uk/search?tbm=isch&q=Strawberry food flavouring
FoodEx2 term A06TX: Strawberry yoghurt flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Strawberry yogurt 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
FoodEx2 term A06TY: Sultanas flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sultanas 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
FoodEx2 term A06TZ: Sundried tomato flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sundried tomato 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
FoodEx2 term A06VA: Sweet flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sweet 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
https://www.google.co.uk/search?tbm=isch&q=Sweet food flavouring
FoodEx2 term A06VB: Sweet and sour flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sweet and sour 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
FoodEx2 term A06VC: Sweet chili flavour
Common names: Sweet chilli flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Sweet chili 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
FoodEx2 term A06VD: Tamarind flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tamarind 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
FoodEx2 term A06VE: Tandoori flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tandoori 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
FoodEx2 term A06VF: Tangerine flavour
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
https://www.google.co.uk/search?tbm=isch&q=Tangerine food flavouring
FoodEx2 term A06VG: Tea black flavour
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
FoodEx2 term A06VH: Tea green flavour
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
FoodEx2 term A06VJ: Tequila flavour
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
https://www.google.co.uk/search?tbm=isch&q=Tequila food flavouring
FoodEx2 term A06VK: Thyme flavour
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
https://www.google.co.uk/search?tbm=isch&q=Thyme food flavouring
FoodEx2 term A06VL: Tiramisu' flavour
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
https://www.google.co.uk/search?tbm=isch&q=Tiramisu' food flavouring
FoodEx2 term A06VM: Toffee flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Toffee 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
https://www.google.co.uk/search?tbm=isch&q=Toffee food flavouring
FoodEx2 term A06VN: Tomato flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tomato 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
https://www.google.co.uk/search?tbm=isch&q=Tomato food flavouring
FoodEx2 term A06VP: Tonic flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Tonic 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
https://www.google.co.uk/search?tbm=isch&q=Tonic food flavouring
FoodEx2 term A06VQ: Tropical flavour
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
https://www.google.co.uk/search?tbm=isch&q=Tropical food flavouring
FoodEx2 term A06VR: Truffle flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Truffle 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
FoodEx2 term A06VS: Vanilla flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Vanilla 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
https://www.google.co.uk/search?tbm=isch&q=Vanilla food flavouring
FoodEx2 term A06VT: Vanillin flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Vanillin 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
FoodEx2 term A06VV: Walnut flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Walnut 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
https://www.google.co.uk/search?tbm=isch&q=Walnut food flavouring
FoodEx2 term A06VX: Watermelon flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Watermelon 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
https://www.google.co.uk/search?tbm=isch&q=Watermelon food flavouring
FoodEx2 term A06VY: Whiskey flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Whiskey 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
https://www.google.co.uk/search?tbm=isch&q=Whiskey food flavouring
FoodEx2 term A06VZ: Wild berry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Wild berry 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
https://www.google.co.uk/search?tbm=isch&q=Wild berry food flavouring
FoodEx2 term A06XA: Wild strawberry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Wild strawberry 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
https://www.google.co.uk/search?tbm=isch&q=Wild strawberry food flavouring
FoodEx2 term A06XB: Wine flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Wine 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
https://www.google.co.uk/search?tbm=isch&q=Wine food flavouring
FoodEx2 term A06XC: Woodruff flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Woodruff 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
https://www.google.co.uk/search?tbm=isch&q=Woodruff food flavouring
FoodEx2 term A06XD: Yoghurt flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Yoghurt 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
FoodEx2 term A06XE: Zabaglione flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Zabaglione 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
FoodEx2 term A06XF: In broth
The food item bearing this facet descriptor is packed in a container partially or totally filled up with broth
FoodEx2 term A06XG: In cream or milk
The food item bearing this facet descriptor is packed in a container partially or totally filled up with cream or milk
FoodEx2 term A06XH: In animal fat
The food item bearing this facet descriptor is packed in a container partially or totally filled up with animal fat
FoodEx2 term A06XJ: In vegetable oil
The food item bearing this facet descriptor is packed in a container partially or totally filled up with vegetable oil
FoodEx2 term A06XK: In olive oil
The food item bearing this facet descriptor is packed in a container partially or totally filled up with olive oil
FoodEx2 term A06XL: In vegetable oils other than olive
The food item bearing this facet descriptor is packed in a container partially or totally filled up with vegetable oils other than olive
FoodEx2 term A06XM: In fruit/vegetable juice
The food item bearing this facet descriptor is packed in a container partially or totally filled up with fruit/vegetable juice
FoodEx2 term A06XN: In gelatine-jelly
The food item bearing this facet descriptor is packed in a container partially or totally filled up with gelatine-jelly
FoodEx2 term A06XP: In savoury gelatine
The food item bearing this facet descriptor is packed in a container partially or totally filled up with savoury gelatine
FoodEx2 term A06XQ: In sweet gelatine (jelly)
The food item bearing this facet descriptor is packed in a container partially or totally filled up with sweet gelatine (jelly)
FoodEx2 term A06XR: In gravy or savoury sauce
The food item bearing this facet descriptor is packed in a container partially or totally filled up with gravy or savoury sauce
FoodEx2 term A06XS: In sweet sauce
The food item bearing this facet descriptor is packed in a container partially or totally filled up with sweet sauce
FoodEx2 term A06XT: In salt brine
The food item bearing this facet descriptor is packed in a container partially or totally filled up with salt brine
FoodEx2 term A06XV: In acidified salt brine
The food item bearing this facet descriptor is packed in a container partially or totally filled up with acidified salt brine
FoodEx2 term A06XX: In sweetened salt brine
The food item bearing this facet descriptor is packed in a container partially or totally filled up with sweetened salt brine
FoodEx2 term A06XY: In concentrated sweet liquid-syrup
The food item bearing this facet descriptor is packed in a container partially or totally filled up with concentrated sweet liquid-syrup
FoodEx2 term A06XZ: In diluted sweet liquid-syrup
The food item bearing this facet descriptor is packed in a container partially or totally filled up with diluted sweet liquid-syrup
FoodEx2 term A06YA: In wine
The food item bearing this facet descriptor is packed in a container partially or totally filled up with wine
FoodEx2 term A06YB: In alcohol-spirit-liqueur
The food item bearing this facet descriptor is packed in a container partially or totally filled up with alcohol-spirit-liqueur
FoodEx2 term A06YC: In vinegar, pickles and similar
The food item bearing this facet descriptor is packed in a container partially or totally filled up with vinegar, pickles and similar
FoodEx2 term A06YD: In vinegar
The food item bearing this facet descriptor is packed in a container partially or totally filled up with vinegar
FoodEx2 term A06YE: In vinegar and oil
The food item bearing this facet descriptor is packed in a container partially or totally filled up with vinegar and oil
FoodEx2 term A06YF: In vinegar with sugar
The food item bearing this facet descriptor is packed in a container partially or totally filled up with vinegar with sugar
FoodEx2 term A06YG: In water
The food item bearing this facet descriptor is packed in a container partially or totally filled up with water
FoodEx2 term A06YH: < 0.1 % fat
The food item has a fat content less than 0.1%
FoodEx2 term A06YJ: 0.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.1 % (weight/weight)
FoodEx2 term A06YK: 0.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.2 % (weight/weight)
FoodEx2 term A06YL: 0.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.3 % (weight/weight)
FoodEx2 term A06YM: 0.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.4 % (weight/weight)
FoodEx2 term A06YN: 0.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.5 % (weight/weight)
FoodEx2 term A06YP: 0.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.6 % (weight/weight)
FoodEx2 term A06YQ: 0.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.7 % (weight/weight)
FoodEx2 term A06YR: 0.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.8 % (weight/weight)
FoodEx2 term A06YS: 0.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 0.9 % (weight/weight)
FoodEx2 term A06YT: 1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1 % (weight/weight)
FoodEx2 term A06YV: 1.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.1 % (weight/weight)
FoodEx2 term A06YX: 1.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.2 % (weight/weight)
FoodEx2 term A06YY: 1.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.3 % (weight/weight)
FoodEx2 term A06YZ: 1.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.4 % (weight/weight)
FoodEx2 term A06ZA: 1.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.5 % (weight/weight)
FoodEx2 term A06ZB: 1.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.6 % (weight/weight)
FoodEx2 term A06ZC: 1.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.7 % (weight/weight)
FoodEx2 term A06ZD: 1.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.8 % (weight/weight)
FoodEx2 term A06ZE: 1.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 1.9 % (weight/weight)
FoodEx2 term A06ZF: 2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2 % (weight/weight)
FoodEx2 term A06ZG: 2.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.1 % (weight/weight)
FoodEx2 term A06ZH: 2.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.2 % (weight/weight)
FoodEx2 term A06ZJ: 2.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.3 % (weight/weight)
FoodEx2 term A06ZK: 2.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.4 % (weight/weight)
FoodEx2 term A06ZL: 2.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.5 % (weight/weight)
FoodEx2 term A06ZM: 2.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.6 % (weight/weight)
FoodEx2 term A06ZN: 2.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.7 % (weight/weight)
FoodEx2 term A06ZP: 2.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.8 % (weight/weight)
FoodEx2 term A06ZQ: 2.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 2.9 % (weight/weight)
FoodEx2 term A06ZR: 3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3 % (weight/weight)
FoodEx2 term A06ZS: 3.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.1 % (weight/weight)
FoodEx2 term A06ZT: 3.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.2 % (weight/weight)
FoodEx2 term A06ZV: 3.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.3 % (weight/weight)
FoodEx2 term A06ZX: 3.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.4 % (weight/weight)
FoodEx2 term A06ZY: 3.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.5 % (weight/weight)
FoodEx2 term A06ZZ: 3.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.6 % (weight/weight)
FoodEx2 term A070A: 3.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.7 % (weight/weight)
FoodEx2 term A070B: 3.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.8 % (weight/weight)
FoodEx2 term A070C: 3.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 3.9 % (weight/weight)
FoodEx2 term A070D: 4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4 % (weight/weight)
FoodEx2 term A070E: 4.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.1 % (weight/weight)
FoodEx2 term A070F: 4.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.2 % (weight/weight)
FoodEx2 term A070G: 4.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.3 % (weight/weight)
FoodEx2 term A070H: 4.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.4 % (weight/weight)
FoodEx2 term A070J: 4.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.5 % (weight/weight)
FoodEx2 term A070K: 4.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.6 % (weight/weight)
FoodEx2 term A070L: 4.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.7 % (weight/weight)
FoodEx2 term A070M: 4.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.8 % (weight/weight)
FoodEx2 term A070N: 4.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 4.9 % (weight/weight)
FoodEx2 term A070P: 5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5 % (weight/weight)
FoodEx2 term A070Q: 5.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.1 % (weight/weight)
FoodEx2 term A070R: 5.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.2 % (weight/weight)
FoodEx2 term A070S: 5.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.3 % (weight/weight)
FoodEx2 term A070T: 5.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.4 % (weight/weight)
FoodEx2 term A070V: 5.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.5 % (weight/weight)
FoodEx2 term A070X: 5.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.6 % (weight/weight)
FoodEx2 term A070Y: 5.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.7 % (weight/weight)
FoodEx2 term A070Z: 5.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.8 % (weight/weight)
FoodEx2 term A071A: 5.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 5.9 % (weight/weight)
FoodEx2 term A071B: 6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6 % (weight/weight)
FoodEx2 term A071C: 6.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.1 % (weight/weight)
FoodEx2 term A071D: 6.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.2 % (weight/weight)
FoodEx2 term A071E: 6.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.3 % (weight/weight)
FoodEx2 term A071F: 6.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.4 % (weight/weight)
FoodEx2 term A071G: 6.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.5 % (weight/weight)
FoodEx2 term A071H: 6.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.6 % (weight/weight)
FoodEx2 term A071J: 6.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.7 % (weight/weight)
FoodEx2 term A071K: 6.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.8 % (weight/weight)
FoodEx2 term A071L: 6.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 6.9 % (weight/weight)
FoodEx2 term A071M: 7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7 % (weight/weight)
FoodEx2 term A071N: 7.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.1 % (weight/weight)
FoodEx2 term A071P: 7.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.2 % (weight/weight)
FoodEx2 term A071Q: 7.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.3 % (weight/weight)
FoodEx2 term A071R: 7.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.4 % (weight/weight)
FoodEx2 term A071S: 7.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.5 % (weight/weight)
FoodEx2 term A071T: 7.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.6 % (weight/weight)
FoodEx2 term A071V: 7.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.7 % (weight/weight)
FoodEx2 term A071X: 7.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.8 % (weight/weight)
FoodEx2 term A071Y: 7.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 7.9 % (weight/weight)
FoodEx2 term A071Z: 8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8 % (weight/weight)
FoodEx2 term A072A: 8.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.1 % (weight/weight)
FoodEx2 term A072B: 8.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.2 % (weight/weight)
FoodEx2 term A072C: 8.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.3 % (weight/weight)
FoodEx2 term A072D: 8.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.4 % (weight/weight)
FoodEx2 term A072E: 8.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.5 % (weight/weight)
FoodEx2 term A072F: 8.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.6 % (weight/weight)
FoodEx2 term A072G: 8.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.7 % (weight/weight)
FoodEx2 term A072H: 8.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.8 % (weight/weight)
FoodEx2 term A072J: 8.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 8.9 % (weight/weight)
FoodEx2 term A072K: 9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9 % (weight/weight)
FoodEx2 term A072L: 9.1 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.1 % (weight/weight)
FoodEx2 term A072M: 9.2 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.2 % (weight/weight)
FoodEx2 term A072N: 9.3 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.3 % (weight/weight)
FoodEx2 term A072P: 9.4 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.4 % (weight/weight)
FoodEx2 term A072Q: 9.5 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.5 % (weight/weight)
FoodEx2 term A072R: 9.6 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.6 % (weight/weight)
FoodEx2 term A072S: 9.7 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.7 % (weight/weight)
FoodEx2 term A072T: 9.8 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.8 % (weight/weight)
FoodEx2 term A072V: 9.9 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 9.9 % (weight/weight)
FoodEx2 term A072X: 10 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 10 % (weight/weight)
FoodEx2 term A072Y: 11 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 11 % (weight/weight)
FoodEx2 term A072Z: 12 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 12 % (weight/weight)
FoodEx2 term A073A: 13 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 13 % (weight/weight)
FoodEx2 term A073B: 14 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 14 % (weight/weight)
FoodEx2 term A073C: 15 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 15 % (weight/weight)
FoodEx2 term A073D: 16 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 16 % (weight/weight)
FoodEx2 term A073E: 17 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 17 % (weight/weight)
FoodEx2 term A073F: 18 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 18 % (weight/weight)
FoodEx2 term A073G: 19 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 19 % (weight/weight)
FoodEx2 term A073H: 20 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 20 % (weight/weight)
FoodEx2 term A073J: 21 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 21 % (weight/weight)
FoodEx2 term A073K: 22 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 22 % (weight/weight)
FoodEx2 term A073L: 23 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 23 % (weight/weight)
FoodEx2 term A073M: 24 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 24 % (weight/weight)
FoodEx2 term A073N: 25 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 25 % (weight/weight)
FoodEx2 term A073P: 26 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 26 % (weight/weight)
FoodEx2 term A073Q: 27 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 27 % (weight/weight)
FoodEx2 term A073R: 28 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 28 % (weight/weight)
FoodEx2 term A073S: 29 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 29 % (weight/weight)
FoodEx2 term A073T: 30 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 30 % (weight/weight)
FoodEx2 term A073V: 31 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 31 % (weight/weight)
FoodEx2 term A073X: 32 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 32 % (weight/weight)
FoodEx2 term A073Y: 33 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 33 % (weight/weight)
FoodEx2 term A073Z: 34 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 34 % (weight/weight)
FoodEx2 term A074A: 35 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 35 % (weight/weight)
FoodEx2 term A074B: 36 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 36 % (weight/weight)
FoodEx2 term A074C: 37 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 37 % (weight/weight)
FoodEx2 term A074D: 38 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 38 % (weight/weight)
FoodEx2 term A074E: 39 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 39 % (weight/weight)
FoodEx2 term A074F: 40 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 40 % (weight/weight)
FoodEx2 term A074G: 41 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 41 % (weight/weight)
FoodEx2 term A074H: 42 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 42 % (weight/weight)
FoodEx2 term A074J: 43 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 43 % (weight/weight)
FoodEx2 term A074K: 44 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 44 % (weight/weight)
FoodEx2 term A074L: 45 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 45 % (weight/weight)
FoodEx2 term A074M: 46 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 46 % (weight/weight)
FoodEx2 term A074N: 47 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 47 % (weight/weight)
FoodEx2 term A074P: 48 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 48 % (weight/weight)
FoodEx2 term A074Q: 49 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 49 % (weight/weight)
FoodEx2 term A074R: 50 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 50 % (weight/weight)
FoodEx2 term A074S: 51 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 51 % (weight/weight)
FoodEx2 term A074T: 52 % fat
The food item has a fat content which, when rounded with the standard rules of rounding, equals 52 % (weight/weight)