Associated with particular flavors

The bulk of all spices and herbs is cellulose, which contributes nothing to the aroma and flavor of the material. The aromatic profile is largely determined by the essential oil content, quantitatively as a measure of aromatic strength, and qualitatively as a determinant of aromatic character. In most instances, the volatile oil preexists in the plant and is usually contained in special secretory tissues the nature of which is often associated with particular plant families (e.g., Zingiberaceae-oil cells, Umbel-liferae-vittae or oil canals, Labiatae-secretory hairs). For this reason one cannot over generalize on distillation techniques as optimum conditions will vary between different spices. Generally, younger plants produce more oil than older ones but the quality of such oils may lack the fuller aromatic attributes normally associated with... 

The use of dry beans for food is dependent upon the seed size, shape, color, and flavor characteristics, and is often associated with particular social or ethnic groups, Popular uses include soups, mixed-bean salads, pork and beans, beans boiled with meat or other vegetables or cereals, baked beans, precooked beans and powder and, in the Peruvian Andes, parched or roasted beans. 

The flavor quality of food is a primary factor involved in a consumer s decision to purchase a food item. Therefore, food technologists require a thorough understanding of how flavor deteriorates if they are to prepare products that consumers will purchase repeatedly. This knowledge is particularly important in meat and meat products, since the deterioration of meat flavor is a serious and continual process (1-4) that involves both the loss of desirable flavor components 4,5) and the formation of off-flavor compounds (6-9) many of which are associated with lipid oxidation (10). 

The pH of the steam distillate was 6.2 in all cases. The total flavor isolate (by SDE) of plain cashews had, on the whole, a strong pungent and green aroma, reminiscent of the cashew nut testa and cashew shell, whereas the flavor isolates from roasted samples had the characteristic mildly nutty aroma also. The flavor fractions obtained by selective extraction method gave some information about the chemical nature of compounds responsible for the characteristic flavor notes. Accordingly, the basic fraction of roasted nuts, (both oven-and oil-roasted), had the typical nutty aroma associated with pyrazine. compounds. The basic fraction of plain cashews did not have any characteristic flavor in particular. 

In contrast, modern soymilk, sometimes referred to as soy beverage or soy drink, is produced by using modern technology and equipment. Known as dou ru or dou nai in Chinese, these products have a relatively bland taste with their own commercial identity and standards. In most cases, they are flavored, sweetened and/or fortified for better taste and better nutrition, and packed for longer shelf-life, when compared with traditional soymilk. Sold as a milk substitute or a healthful soft drink, soymilk is particularly important to infants who suffer from malnutrition due to absence of dairy milk supply in certain regions of the world or who suffer from allergies and diseases associated with dairy milk consumption. Thus, for the past several decades. 

Organoleptic defects in wine due to the presence of thiols, or mercaptans, are often associated with a reduced character. This link between reduction flavors and the presence of sulfur compounds is easily justifiable. Indeed, one characteristic of thiol-disulfide redox systems is its particularly low normal potential (E q) values (—270 < Eq < —220 mV), compared to the redox potential values of wines (-1-220 < E < - -450 mV). It is, therefore, quite clear that the presence of thiols in a wine, and the corresponding hydrogen sulfide smells, require an abnormally low oxidation-reduction potential. This is totally consistent with the impression of reduction on the palate. 

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