Dry-fruity

C10H12O2, Mt 164.20, bpii kpa 92.5 °C, dg 1.0277, ng 1.4954, has not been reported as occurring in nature. It is a liquid with a dry, fruity-green, blossom odor, reminiscent of gardenia. It can occur in the form of optically active enantiomers, but only the racemate is used in perfumery. Styrallyl acetate is a key ingredient in gardenia fragrances and is added to many other blossom compositions, particularly for dry top notes. 

Pentanal has a very powerful and diffusive, penetrating, acrid-pungent odor, in the concentrated form repulsively shocking, cough-provoking. In extreme dilution dry-fruity, musty, nut-like (Arctander 1967). 

Amyl Acetate.—This is, with the exception of amyl formate, which is not of practical importance, the simplest possible ester of amyl alcohol, and has the formula CHj. COO. CsHjj. It is a fruity oil, with a strong odour resembling that of the pear, and is known as art ficial oil of pear. It is prepared on a very large scale by, for example, treating 100 parts of dry sodium acetate, 100 parts of amyl alcohol, and 130 parts of sulphuric acid for twelve hours at ordinary temperature, and then distilling off the ester. It has a specific gravity 0-876, and boils at 138°. The alcohol in this ester is not normal amyl alcohol, but isoamyl alcohol. 

Diabetic acidosis can develop in a matter of hours. Therefore, under certain circumstances, doctors may ask a diabetic patient to test for ketones at home using special test strips that can detect ketones in urine. For example, doctors recommend that diabetic patients test their urine every 4 to 6 hours if their blood sugar levels are very high. Patients should also test for ketones if they are sick with a cold or the flu, or if they experience any of the symptoms of acidosis. These symptoms include a very dry mouth, frequent urination, shortness of breath, and fruity smelling breath. Diabetic acidosis can be life-threatening, leading to a diabetic coma or death. It needs immediate medical care. Diabetic acidosis is also called ketoacidosis. 

Clove stem oil is obtained in ca. 5% yield by steam distillation of the dried flower stems. It is a yellow to light brown oil with a sweet-spicy, slightly woody odor similar to that of bud oil but without the fresh-fruity top note. 

O Warm-fruity, caramellic-sweet with emphasis on the caramellic note in the dry state, while solutions show a pronounced fruity, jam-like odor of pineapple, strawberry type... 

Dry ethanol and concentrated sulfuric acid Silver nitrate Evolves ethyl acetate (fruity odor) upon heating dry isoamyl alcohol may be substituted for ethanol Formation of white precipitate of silver acetate that is soluble in dilute ammonia solution... 

Wood casks possess a volume that varies from 600 to 650 L (Zamith, 2001). They are used to age wines that will become tawny ports, whether reserve or colheita. In the casks, the young port, possessing a red color and fruity aromas, is transformed into a golden brown wine with dried fruit aromas. 

Ethyl acetate is a clear, volatile, and flammable liquid with a pleasant, fruity odor. It has a pleasant taste when diluted. Ethyl acetate slowly decomposes by moisture, so it should be kept in air-tight bottles and in a cool dry place. It has a boiling point of 77 Celsius, and a melting point of-83 Celsius. Ethyl acetate is moderately soluble in water (1 milliliter in 10 milliliters of water), but is miscible with alcohol, acetone, chloroform, and ether. It forms a azeotropic mixture with water (6% by weight with a boiling point of 70 Celsius). Ethyl acetate can be prepared by distilling a mixture of ethanol and acetic acid in the presence of a few drops of sulfuric acid. Ethyl acetate is a valuable solvent for many chemical reactions. 

Fruity Tropical fruit, ethyl acetate, pineapple, banana, pear Stone fruit, apple cider, toffee apple, quince, dried pear, floral, fruity ester, banana ester,ethyl acetate, cooked apricot,pineapple... 

There is only one report in the literature concerning Astragalus essential oil. Miyazawa in 1987 [214] has studied the volatile flavour of "Astragali radix" (the root of A.membramceus, that has a good note and a dry green mild fruity odor), obtained by steam distillation under atmosferic pressure of the macerated roots twenty-two components have been identified by GC, GC-MS, IR and NMR analyses. They include 9 dimethylesters of dicarboxilic acids, 14 methylesters of fatty acids, 2 aldehydes, 1 ketone, 4 alcohols and 1 acid. Methyl palmitate is the main component (22.0 %), followed by dimethyl azelate (16.2 %), a compound with a fhiity-winey odor such as the dimethyl esters of dicarboxilic acids. 

The taste of apricots is sour-sweet with a fresh, fruity, perfumy, sweet, creamy odour. Dried apricots have lost some of the fruity, perfumy odour and are rather sour. 

The teas are further heat treated (steamed, roasted). These treatments explain the very complex nature of its flavour we can detect astringent, bitter taste, green, fruity or fatty fresh notes, the full, sweet, floral, dry, woody, typical tea flavour, some roasted, smoky topnotes. 

CIC Vanillin, the main component in vanilla flavour is the basic key ingredient for the creamy, sweet character. All other volatile flavouring compounds have been identified only in small traces. Among them 2-methoxy phenol and 2-methoxy-4-vinyl phenol are responsible for the phenolic, smoky odour. 4-Methoxy benzalde-hyde, 3,4-methylene-dioxy-benzaldehyde, methyl benzoate and methyl ciimamate impart the warm, powdery, aromatic floral character. Vitispirane adds a fruity, floral topnote. Natural vanilla extract blends very well with other flavourings and it has been modified in different directions ethyl vanillin is used to increase the sweet, creamy vanillin aspect. Tonka beans and coumarin add a full, dried hay, slightly caramel-like custard aspect, supported by the butter notes of diacetyl and 4-hydroxy-decanolide. 

The aroma volatiles of honeybush have also been reported by Wang et al (27). The aroma components were dominated by monoterpene alcohols, of which a-terpineol (28%) was the major component, with minor amounts of linalool (7%), nerol (2%) and geraniol (8%). These monoterpenes are responsible for the sweet, floral and fruity notes of the tea, while other components such as phenylethyl alcohol (3%) and 5-methylfurfural (2.1%) imparted also sweet and honey notes. Other volatiles such as eugenol (6%), linalool oxides (7%), and methyl-heptenol (3%) were also detected. With both honeybush and rooibos, the exact nature of the aromas and flavor will depend significantly on the species collected, time of collection, drying, fermentation and processing (27). 

This is one of my early brews from back when life was simple, before going to all-grain beers with decoction, sparging, etc. It requires a minimum of equipment and is rather quick to brew and ferment. The color is a deep, reddish-brown with a pleasing hop aroma that seems a bit fruity or spicy from the Fuggles hops. The ale has a good amount of bitterness. Perhaps now I would substitute 2 pounds of amber dry malt extract for the 7 cups of com sugar. 

The odor is warm-fruity, caramellic-sweet with emphasis on the caramellic note in the dry state, while solutions of maltol show a pronounced fruity, jam-like odor of pineapple, strawberry-type. Depending of the solvent, sometimes more balsamic, pine-like with fruity undertones (Arctander, 1967). The measured flavor threshold in water is 20.0ppm (Brule et al, 1971) or 7.1 ppm (Keith and Powers, 1968). 

Diabetic ketoacidosis (hyperglycemic reaction) Extreme thirst, polyuria, fruity hreath odor, Kussmaul breathing (deep, rapid, labored, distressing, dyspnea), rapid, thready pulse, dry mucous membranes, poor skin turgor Blood sugar level >250 mg/dL... 

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