Aromatic Vegetables

Allium cepa L. is one of the oldest known and most popular of the alliaceous vegetables. Considerable quantities are grown in the U.S. (California, Texas, and New Yoik), Egypt, Japan, most European countries, Mexico, and Brazil. The plant is variably a biennial or perennial although normally grown as an annual either from seed or small bulbs called sets. It has four to six aromatic, cylindrical, hollow leaves. When 

The biochemistry of onion flavor is now well known and has been extensively reviewed by Shankaranarayana et al. [67]. The chemistry involved has been covered in detail in an earlier chapter of this text. The distinctive flavor of onion and other alliaceous vegetables is due to S-alk(en)yl derivatives of L-cysteine sulfoxide, which are rapidly hydrolyzed by the enzyme alliinase to give an unstable sulfenic acid derivative together with pyruvic acid and ammonia. The sulfenic acid compound breaks down and rearranges to form the relatively more stable thiopropanal S-oxide, which has lachrymatory properties, or it reacts with other compounds to produce a complex mixture of di- or trisulfides which ultimately characterize the product. 

In the case of onion, the principle substrate is trans (+)S-(l-propenyl)L- cysteine sulfoxide which, when acted on by alliinase, produces a distinctive odor profile, a marked pungency, a transient lachrymatory effect, a bitter aftertaste and a pink discoloration. 

Onion Oil. The distillation of onion pulp that has been allowed to stand for 12 h results in a dark brown oil, the composition of which has been studied by Brodnitz and Pollack [68]. Later work by Galetto and Bednarczyk [69] established that three components (starred in following listing) are of significance in determining the sensory profile. The principle components were identified as methyl-l-propyl disulfide, di-l-propyl trisulfide, 3,4-dimethyl thiophene, cis-l-propyl-propenyl disulfide, cis-methyl-l-propenyl disulfide, methyl-l-propyl tiisulfide, trans-methyl-l-pro-penyl disulfide, and di-l-propyl trisulfide. No allyl compounds were found to be present. 

The above process results in some loss of the fresh odor and flavor and the relative flavor strength of fresh and dehydrated onion is diflflcult to determine owing to the differences in profiles. For general purposes it is reasonable to assume that dehydrated onion is about eight to ten times stronger than fresh onion. Missing top-notes may be added in the form of the fluid extract or onion oil. 

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The aim of the investigation was to study the influence of calcium and sodium ions, pectin containing extracts of aromatic vegetative raw materials and mumio on the carbopol gelation to develop the procedure of calcium and sodium ions mass part determination in extracts of aromatic vegetative pectin containing raw materials to establish the macro- and microelement composition of mumio. 

Mexican coast with its aromatic vegetation (Faak, 1990). There is every reason to expect that wild animals exploit such landscape odors for their needs. 

Until now, oil-phospholipid mixtures, raw seed oils, aromatic vegetable oils, essential oils aqueous solutions and aqueous dispersions have been sprayed and extracted with supercritical C02 in the high pressure spraying apparatus (Figurel). For instance aqueous roasted coffee extract was sprayed with CO2 in order to rise concentration for posterior production of instant powder. Due to low process pressures (under 20 MPa) and increased... 

Celery Oil (Apium graveolens) The base for making sauce stocks in French cooking is called a mirepoix, which is a mixture of chopped aromatic vegetables. Two of the mandatory ingredients are carrots and celery. We re about to get to carrots in a minute, but let s talk about celery first. 

Diaphoretics, as aromatic vegetables, eflential oils, ether, volatile alkali, neutral falts, antimonial preparations, external heat, exercife, fridlion, cold water for a time with fubfequent warmth, bliftcrs, electric fluid. 

Spices are aromatic vegetable substances used to provide flavor and aroma. A convenient classification for spices might be the following (a) the tropical spices such as pepper and cinnamon, (b) herbs such as sage and rosemary, and (c) seed spices such as mustard and sesame [4]. 

PhthaUdes are unique components of aromatic vegetables of the carrot family Apiaceae. They are a group of related y-lactones, (3//)-isobenzofuran-l-ones. The benzene ring of phthaUdes may be partially or fuUy unsaturated (in hexahydrophthahdes, tetrahy-drohydrophthahdes and dihydrohydrophthaUdes) and there can... 

In a polluted or urban atmosphere, O formation by the CH oxidation mechanism is overshadowed by the oxidation of other VOCs. Seed OH can be produced from reactions 4 and 5, but the photodisassociation of carbonyls and nitrous acid [7782-77-6] HNO2, (formed from the reaction of OH + NO and other reactions) are also important sources of OH ia polluted environments. An imperfect, but useful, measure of the rate of O formation by VOC oxidation is the rate of the initial OH-VOC reaction, shown ia Table 4 relative to the OH-CH rate for some commonly occurring VOCs. Also given are the median VOC concentrations. Shown for comparison are the relative reaction rates for two VOC species that are emitted by vegetation isoprene and a-piuene. In general, internally bonded olefins are the most reactive, followed ia decreasiag order by terminally bonded olefins, multi alkyl aromatics, monoalkyl aromatics, C and higher paraffins, C2—C paraffins, benzene, acetylene, and ethane. 

Materials for flavoring may be divided into several groups. The most common groupings are either natural or artificial flavorings. Natural materials include spices and herbs essential oils and thek extracts, concentrates, and isolates fmit, fmit juices, and fmit essence animal and vegetable materials and thek extracts and aromatic chemicals isolated by physical means from natural products, eg, citral from lemongrass and linalool from hois de rose. 

With each succeeding year in the 1950s and 1960s there was a swing away from coal and vegetable sources of raw materials towards petroleum. Today such products as terephthalic acid, styrene, benzene, formaldehyde, vinyl acetate and acrylonitrile are produced from petroleum sources. Large industrial concerns that had been built on acetylene chemistry became based on petrochemicals whilst coal tar is no longer an indispensable source of aromatics. 

This has a very high resistance to impact damage, even at subzero temperatures. It has good creep strength in dry conditions up to 115°C but degrades by continuous exposures to water hotter than 65°C. It is resistant to aqueous solutions of acids, aliphatic hydrocarbons, paraffins, alcohols (except methanol), animal and vegetable fats and oils, but is attacked by alkalis, ammonia, aromatic and chlorinated hydrocarbons. 

Neoprene, which is basically polychloroprene, has better resistance to heat than does natural rubber (up to 105°C), and has better resistance to mineral and vegetable oils and fatty acids. It is attacked by aromatic and... 

Hypalon, chlorosulfated polyethylene, is particularly noted for its resistance to strong oxidizing materials such as sodium hypochlorite, chromic and nitric acids. It has good resistance to mineral and vegetable oils but is not recommended for use with aromatic and chlorinated hydrocarbons. 

Erauter-essig, m. aromatic vinegar, -mittel, n. vegetable remedy, -salz, n. vegetable salt, -tee, m. herb tea. -wein, m. medicated wine, -zucker, m. (Pharm.) conserve, confection. 

The typical alkyd resin (see above) is eomprised of three basic components an aromatic diacid such as phthalic anhydride which together with a polyol such as glycerol, forms the backbone of the resin molecule and along which are distributed the fatty acids derived from vegetable oils. The solubility, film hardness and colour of alkyd resins depend on the nature of the modifying fatty acid which in most cases contributes some colour to the film. 

Percoronit Percoronite). A blasting expl which replaced Coronit in stone quarries and ore mines K perchlorate 65, NG 5, aromatic nitrocompds 25, and vegetable meal 5% (See also Perkoronit) Refs l)Bebie (1943), 116 2)PATR2510... 

Parathion is very slightly soluble in water (20 parts per million), but is completely miscible in many organic solvents including esters, alcohols, ketones, ethers, aromatic and alkylated aromatic hydrocarbons, and animal and vegetable oils. It is practically insoluble in such paraffinic hydrocarbons as petroleum ether, kerosene, and refined spray oils (about 2%) unless a mutual solvent is used (1). 

Water-immiscible, volatile, or more likely nonvolatile liquids such as vegetable oils, aromatic and aliphatic hydrocarbons (mineral oil), medium-chain triglycerides, and acetylated glycerides. 

In Japan, the standard Eco Mark Product Category No. 102 Printing Ink Version 2.6 [26] sets on a voluntary basis standards for an environmentally friendly composition of printing inks. Since introduction of this standard in 1997, more than 90% of all offset inks in Japan were reformulated to inks free from aromatic compounds ( white oil ). To fulfil the above-mentioned standard, the inks should be based on vegetable oils. They should not contain more than 1 vol.% of aromatic hydrocarbons ( white oils ). Additionally, sheet-fed offset inks should not contain more than 30% of crude oil-based solvents and not more than 3% VOC. Web offset inks should contain no more than 45% crude oil solvents (which seems not really to be a progress in comparison to typical standard inks). By the way, it is expected from vegetable oil-based inks that the print products are as deinkable as conventional mineral oil-based offset inks. 

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