Bitters alcoholic, flavor

Dry vermouths usually have a higher alcohol content, lower sugar content, and are lighter color than sweet vermouths. In addition, they are usually more bitter in flavor. In a typical French dry vermouth, the alcohol content is 18% by volume, reducing sugar 4%, total acidity (as tartaric acid) 0.65%, and volatile acidity (as acetic acid) 0.053% (Joslyn and Amerine, 1964). 

Fig. 8.38. Appearance of a bitter almond flavor due to the formation of benzyl aldehyde from residual benzyl alcohol in the epoxy resin lining of vat walls...

Nitrobenzene is pale yellow liquid with a bitter almond flavor. It is insoluble in water with a density larger than water, and soluble in alcohol, ether, benzene and oil. In the case of fire, it will be burnt and explode after the heat at high temperature, and can reacts violently with nitric acid. The relative density is 1.205 (15 °C) with melting point of 5.7 °C, boiling point of 210.9 °C, flash point of 87.78 °C, ignition point of 482.22 °C, vapor density of 4.25 and vapor pressure of 0.13 kPa (1 mmHg, 44.4 °C). 

Synonyms Artichoke Artichoke leaves Definition Leaves of Cynara scolymus Properties Bitter tonic flavor Uses Natural flavoring agent in alcoholic beverages... 

Definition Dried flowerheads derived from Chamomilla recutita or Chamaemelum nobile Uses Aromatic bitter, natural flavoring agent in foods, alcoholic beverages, herbal teas in medicine (antispasmodic, anti-inflammatory) hair dye... 

Bitters—Made from refined alcohol flavored with aromatic and bitter plant materials. 

Worldwide production of bitter orange oil is much lower than that of other pressed peel oils. Bitter orange oil is predominantly used for flavoring alcoholic beverages (liquers). FCT 1974 (12) 735 [68916-04-1], [72968-50-4]. 

Aspartame is an intense sweetener first discovered in 1965 by J. Schlatter it is available under the brand names of Nutrasweet , Equal , and Canderel . Chemically, aspartame is N-L-a-aspartyl-L-phenylalanine methyl ester (Fig. 1), withamolecularformulaofC14H 805N2 (MW = 294.30). It is a white, odorless, crystalline powder. It is slightly soluble in water and sparingly soluble in alcohol. The solubility increases as the pH is lowered (2,6,57). It has 100-200 times the sweetness of sucrose and exhibits a sweet, clean taste and a sweetness profile similar to that of sucrose, without bitter or metallic aftertaste (Table 1). However, it displays a slow onset of sweetness coupled with lingering sweet taste. It extends and intensifies tastes and enhances fruit flavors. Aspartame exhibits synergism, a superior taste profile, and improved stability when used with other sweeteners (1,4,14,55,75). 

Most of the oxycodone drugs—which include the drug alone or in combination with aspirin or acetaminophen—are available in tablet form. For patients who have trouble swallowing or who cannot take the tablet form for other reasons, the drug is available in a highly concentrated flavored liquid solution. The appropriate dose of the liquid is measured into a dropper either by a nurse or by the patient. Often, the liquid may be added to semi-soft foods such as applesauce or pudding to help disguise its bitter taste. Those who use liquid formulations of oxycodone should be aware that some of them may contain alcohol. 

Vermouth is fortified up to 15-21% alcohol. The proprietary mixture of herbs and spices impart an aromatic flavor as well as its bitter taste... 

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

The complexities and interaction of composition on the quality perception of vermouth is illustrated with wild-apricot-based vermouth (Figs. 8.5-8.7). It shows that sweetness, flavor, and astringency are preferred at a sugar content of 8%, whereas body, appearance, and aroma were preferred at 12% sugar (Fig. 8.5). Body, flavor, aroma, and total acidity were scored better at an alcohol content of 19% (Fig. 8.6). The spice concentration preferred for volatile acidity, total acidity, flavor, and bitterness was 5% (Fig. 8.7), whereas body, sweetness, appearance, and astringency were preferred at a 2.5% level (Joshi et al, 201 la,b). 

Plastic flavor Wax-like odor Alcohol, sweet chemical, plastic, bitter, mechanical, glue, burning, spicy, fruity, almond,rotten swampy, burning plastic pipe... 

Isoflavones are responsible for the slightly bitter flavor of soy isolate. The flavor of soy isolate can be improved by extracting soy flakes with an azeotropic mixture of hexane and alcohol (Eldridge et al., 1971). After extraction, the isolate has a bland taste. Acetonitrile containing HC1 and water is more effective than methanol for extracting isoflavones from soybean products (Murphy, 1981). Isoflavones can be hydrolyzed by acid hydrolysis and followed by thin-layer chromatography (TLC) and GC analysis. GC analysis is performed on silylated isoflavones (Naim et al., 1974). 

Sour tastes are produced by the hydrogen ions in acids and salty tastes by the anions of salts (for example, chloride ions). Bitterness is due primarily to a class of compounds called alkaloids examples are quinine, caffeine, and nicotine. Many substances other than sugar evoke a sweet taste, including ethylene glycol (antifreeze), alcohols, amino acids, and certain salts of lead and beryllium [for example, lead carbonate hydroxide (white lead), Pb3(0H)2(C03)2]. (The sweet flavors of ethylene glycol and lead paint are blamed for the unwitting consumption of these toxic substances by children and animals.)... 

The human sense of taste can detect only four flavors - sweet, sour, bitter, and salty. The remaining flavor notes detected are, in reality, aromas. Therefore, many flavor-producing compounds are volatile, making them amenable to purge and trap GLC. This is particularly applicable to the study of alcoholic beverages, which are perfect examples of a food that relies heavily on both aroma and taste for product acceptance. There are dozens of compounds involved in flavor. Some of those are propanol, ethyl butyrate, isoamyl acetate, ethyl caproate, ethyl caprylate and ethyl caprate. 

The product was previously identified in beer by Andrews (1987) and in human sweat by Polak et al. (1988), and characterized as sunstruck or lightstruck off-flavor. The cause has been attributed to the degradation of bitter isohumulones from hops under the influence of ultraviolet light (Bondeel et al., 1987). By photofragmentation trans-isohumulone liberates a prenyl radical which can trap a thiol radical, producing an undesired flavor for beer. Holscher et al. (1992) have also shown that 3-methyl-2-buten-l-thiol and 3-mercapto-3-methylbutanol are principally formed under pyrolytic conditions in roast model reactions of prenyl alcohol and sulfur-containing amino acids. 

Artifical essential oil of almond Phenylmethanal almond artificial essential oil artificial almond oil benzenecarbonal benzene carboxaldehyde oil of bitter almond Artificial Bitter Almond Oil Benzene methylal Benzoyl hydride. Synthetic oil of bitter almond Chemical intermediate for dyes, flavors, perfumes, aromatic alcohols solvent for oils, resins, cellulose acetate and nitrate manufacture of cinnamic acid, benzoic acid pharmaceuticals photographic chemicals. Oily liquid mp = -26" bp = 179° d = 1.0415 Xm = 241, 283, 290 nm (e = 15849, 1259, 1000, C6H14) ... 

Plants - Lignin, tannins, and pigments, flavor components of spices (cinnamon oil, wintergreen oil, bitter almond, nutmeg, cayenne pepper, vanilla bean, clove, and ginger) are derived from coniferyl alcohol. Coniferyl alcohol, in turn, is derived from phenylalanine and tyrosine. Phenylalanine is also a precursor of plant pigments and related polyphenolic compounds called flavonoids. The biosynthetic scheme leads to a class of flavonoids called anthocyanins, which are common flower pigments.. An offshoot of this pathway leads to the synthesis of cocaine. 

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