Butterscotch

Conching temperatures range from 55—85°C for sweet chocolate and from 45—55°C for milk chocolate. Higher temperatures are used for milk chocolate if caramel or butterscotch flavors are desired (24). 

An analytical method for a butterscotch would run as follows dilute the sample 1 2000 and pass through a 0.2-micron filter. The dextrose, fructose, maltose and maltotriose can then be measured directly. In contrast, the same analysis would probably require two chromatograms performed with different mobile phases using the amino-column HPLC method. 

Acid/sour Lemon-lime, orange, cherry, grapefruit, raspberry, grapefruit Salty Nut, butter, butterscotch, spice, maple... 

Isolates from oils from roasted oats (b, c) were quite different in odor compared with those described above. Notes such as roasted, peanut, butterscotch, sesame seeds, creamy, caramel-like were used. Among the compounds identified, furanmethanol (2-furfurylalcohol), 2-methylfurfural, 2,6-dimethylpyrazine and acetylpyrazine were given these pleasant descriptions. Moreover, the stability of oils extracted from roasted oats were better than that of oils extracted directly from crude oats (Fors Eriksson, submitted for publication 1988). 

Sizer at al. (20) observed that the compounds causing the pleasant odor which resembled bread crust occur in the basic volatile fraction of white bread. Identification experiments yielded the five pyrazines listed in Table II. A comparison of the odor threshold of each pyrazine in water to its concentration found in bread indicated that 2-ethyl-3-methylpyrazine and 2-methyl-6-propylpyrazine were present at concentrations above their odor thresholds. The authors described the odors of these two pyrazines as "butterscotch, nutty" and "burnt, butterscotch" notes (Table II). 

Over-stimulated pain receptors eventually release endorphins, which are natural pain-killing molecules. VRi receptors can lose their responsiveness after prolonged exposure to capsaicin which is why those who eat a lot of spicy food build up a tolerance to chilli. This is also why capsaicin is used in formulations designed to ease pain, repeated application of which desensitise the nerves. Regular application of a capsaicin cream to aching joints can relieve pain and increase flexibility. Chemotherapy for cancer patients often results in oral pain and sucking capsaicin-laced butterscotch has proved effective. 

Maltol occurs as a white, crystalline powder with a characteristic caramel-butterscotch odor, and is suggestive of a fruity-strawberry aroma in dilute solution. One gram dissolves in about 82 mL of water, in 21 mL of alcohol, in 80 mL of glycerin, and in 28 mL of propylene glycol. 

Salty Mixed fruit, mixed citrus, butterscotch, maple... 

Unlike chocolate confectionery, sugar confectionery is free of legal definitions. Terms such as pastille or lozenge although they have an understood meaning, at least to those in the trade, are sometimes applied to products that are not strictly within that understood meaning, e.g. there are products that are sold as pastilles but which are, in fact, boiled sweets. Butterscotch must contain butter, but gums do not have to contain any gum. 

In revising this story, the author is considering taking out the reference to butterscotch and bitter sticks and instead describing the candy as bitter with a sweet under-taste. Which is better—the original or this alternative description—and why ... 

At low levels (5 mg/L), diacetyl is considered to add complexity to wine aroma since it can impart positive nutty or caramel characteristics, although at levels above 5 mg/L it can resuit in spoilage, creating an intense buttery or butterscotch flavour, and is perceived as a flaw. Microbial formation of diacetyl is a dynamic process and its concentration in wine depends on several factors bacterial strain, pH, wine contact with lees, SO2 content (Martineau and Henick-Kling 1995 Nielsen and Richelieu 1999). The sensory threshold for the compound can vary depending on the levels of certain wine components, such as sulfur dioxide. It can also be produced as a metabolite of citric acid when all the malic acid has been used up. However, diacetyl rarely taints wine to levels where it becomes undrinkable. 

Typical flavours are chocolate, noisette, caramel, butterscotch, coffee etc. 

The most widely used flavour types for neutral dairy products are vanilla and chocolate. Caramel, butterscotch, coffee etc. are also being used. 

Pediococcus Fermentation of cabbage to sauerkraut Lactic acid provides sour taste and extends shelf life Gives butterscotch aroma to some wines and beers Production of cheese and yogurt... 

Characterized by a rusty brown, usually dimpled or depressed cap, pinkish gills that bleed watery latex, and a smooth, brittle stem col- ored like the cap. Fresh specimens have a faint, sweet odor, but when dried smell strongly of butterscotch. 

According to Winter et al. (1975g), at a concentration of 10 ppm in a sugar syrup base, it has a burnt, hazelnut-like taste and, at the same concentration, it enhances the green and nutty note of a neutral soluble coffee beverage. It has also been described as having a burnt, butterscotch odor and an odor threshold < 0.1 ppm in water (Sizer et al., 1975). 

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