@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://data.food.gov.uk/codes/foodtype/id/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix ns1: <http://data.food.gov.uk/codes/foodtype/def/terms/> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix ns2: <Mixture\u0020of\u0020chemicals\u0020and/> .
@prefix ns3: <http://data.food.gov.uk/codes/foodtype/hierarchy/main/> .
@prefix ns4: <http://data.food.gov.uk/codes/foodtype/hierarchy/facet/> .
@prefix ns5: <http://data.food.gov.uk/codes/foodtype/def/corex/> .
@prefix ns6: <http://data.food.gov.uk/codes/foodtype/def/state/> .
ns0:A047B
ns1:narrower_biomo ns0:A06SZ ;
ns1:narrower_expo ns0:A06SZ ;
ns1:narrower_ingred ns0:A06SZ ;
ns1:narrower_report ns0:A06SZ .
ns0:A06SZ
metadata_def:mappingLoom "rhubarbflavour" ;
metadata_def:mappingSameURI ns0:A06SZ ;
ns1:broader_biomo ns0:A047B ;
ns1:broader_expo ns0:A047B ;
ns1:broader_ingred ns0:A047B ;
ns1:broader_report ns0:A047B ;
ns1:hierarchyCode_biomo "Z0028.0006.0001.0001.0182" ;
ns1:hierarchyCode_expo "Z0020.0006.0001.0182" ;
ns1:hierarchyCode_ingred "Z0038.0001.0001.0182" ;
ns1:hierarchyCode_report "Z0001.0028.0006.0001.0001.0182" ;
ns1:state ns6:d ;
ns1:termType ns5:E ;
a ns1:FoodType, owl:NamedIndividual, skos:Concept ;
skos:definition "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." ;
skos:inScheme ns4:ingred, ns3:biomo, ns3:expo, ns3:report, <http://stats-class.fao.uniroma2.it/foodex2/> ;
skos:notation "A06SZ" ;
skos:prefLabel "Rhubarb flavour"@en ;
skos:scopeNote "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." .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://data.food.gov.uk/codes/foodtype/id/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix ns1: <http://data.food.gov.uk/codes/foodtype/def/terms/> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix ns2: <Mixture\u0020of\u0020chemicals\u0020and/> .
@prefix ns3: <http://data.food.gov.uk/codes/foodtype/hierarchy/main/> .
@prefix ns4: <http://data.food.gov.uk/codes/foodtype/hierarchy/facet/> .
@prefix ns5: <http://data.food.gov.uk/codes/foodtype/def/corex/> .
@prefix ns6: <http://data.food.gov.uk/codes/foodtype/def/state/> .
ns0:A047B
ns1:narrower_biomo ns0:A06SZ ;
ns1:narrower_expo ns0:A06SZ ;
ns1:narrower_ingred ns0:A06SZ ;
ns1:narrower_report ns0:A06SZ .
ns0:A06SZ
metadata_def:mappingLoom "rhubarbflavour" ;
metadata_def:mappingSameURI ns0:A06SZ ;
ns1:broader_biomo ns0:A047B ;
ns1:broader_expo ns0:A047B ;
ns1:broader_ingred ns0:A047B ;
ns1:broader_report ns0:A047B ;
ns1:hierarchyCode_biomo "Z0028.0006.0001.0001.0182" ;
ns1:hierarchyCode_expo "Z0020.0006.0001.0182" ;
ns1:hierarchyCode_ingred "Z0038.0001.0001.0182" ;
ns1:hierarchyCode_report "Z0001.0028.0006.0001.0001.0182" ;
ns1:state ns6:d ;
ns1:termType ns5:E ;
a ns1:FoodType, owl:NamedIndividual, skos:Concept ;
skos:definition "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." ;
skos:inScheme ns4:ingred, ns3:biomo, ns3:expo, ns3:report, <http://stats-class.fao.uniroma2.it/foodex2/> ;
skos:notation "A06SZ" ;
skos:prefLabel "Rhubarb flavour"@en ;
skos:scopeNote "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." .