Flavors caraway

Caraway Seed. This spice is the dried ripe fmit of Carum carvi L. (UmbeUiferae). It is a biennial plant cultivated extensively in the Netherlands and Hungary, Denmark, Egypt, and North Africa. The seed is brown and hard, about 0.48 cm long, and is curved and tapered at the ends. It is perhaps the oldest condiment cultivated in Europe. The odor is pleasant and the flavor is aromatic, warm, and somewhat sharp (carvone). Caraway is used in dark bread, potatoes, sauerkraut, kuemmel Hqueurs, cheese, applesauce, and cookies. 

Caraway Oil. Produced by steam distiUation of the cmshed ripe seeds of Carum carvi L., caraway oil finds extensive use in food flavors, alcohoHc Hqueurs, and cheeses. The smaU herb, which grows wild in many regions of the world, is extensively cultivated in the Netherlands, Poland, Denmark, and parts of the former USSR. The Netherlands is the largest producer of the oil, which is offered commercially in two grades cmde or natural, and double-rectified or redistiUed. The former is the direct distiUate obtained from the fmits and is a pale yeUow-to-brownish mobile Hquid with a strong... 

Chin-chin is crisp, slightly sweet, golden brown knots of pastry. These deep fat fried cakes are made in different shapes and styles. Chin-chin is often flavored with vanilla extract, nutmeg, caraway seed, orange or lemon rind. The African panel preferred the chin-chin with no substitution for all characteristics except appearance. The non-African panel preferred chin-chin without any substitutions for all characteristics. The soybean flour was the most desirable substitution at 30% of the all purpose flour. 

The family is cosmopolitan with concentration in areas of the north temperate /one and tropical mountains. They are mostly herbs important as foods and flavors (celery, carrots, fennel, caraway, aniseed, etc.) Coitium is toxi. ... 

Seasoning salts have been made by adding complexes of onion, tarragon, laurel, caraway, smoke, dill and garlic oils to the salt.99 The flavor oil is prevented from evaporating because it is complexed with the cyclodextrin, but is readily released when the complex is moistened in the mouth. Complexation of the oils with cyclodextrin also converts them to a solid powder which can be easily mixed with the salt without caking. 

Dill Seed Oil, European Type, occurs as a pale yellow to light yellow liquid with a caraway odor and flavor. It is the volatile oil obtained by steam distillation from the cmshed, dried fruit or seeds of Anethum graveolens L. (Fam. Umbelliferae). It is soluble in most fixed oils and in mineral oil. It is soluble, with slight opalescence, in propylene glycol, but it is practically insoluble in glycerin. 

Optical isomers of carvone have totally different flavors. The D+ form is characteristic of caraway the L- form is characteristic of spearmint. 

Geraniol is the primordial monoterpene, and its simple derivatives and cyclization products occur in the oils of many plants, used as flavoring and aromatic agents (e.g., caraway, coriander, dill, eucalyptus, lavender, orange, peppermint, rose, and sandalwood), as well... 

D-Limonene is a compound found in many natural oils, including orange, lemon, grapefruit, berry, leaf, caraway, dill, bergamot, peppermint, and spearmint, and is used as a flavor additive in some foods, beverages, and chewing gum. 

Derivation (1) Lemon, bergamot, caraway, orange, and other oils, (2) peppermint and spearmint oils. Use Flavoring, fragrance and perfume materials, solvent, wetting agent, resin manufacture. 

The desired optical isomer can sometimes be produced as a natural product. The caraway and spearmint flavors men-... 

Properties. The carvones are colorless to slightly yellow liquids. (-l-)-Carvone has a herbaceous odor reminiscent of caraway and dill seeds, whereas (-)-carvone has a herbaceous odor reminiscent of spearmint. Depending on the reaction conditions, hydrogenation of carvone yields either carveols or dihydrocarvone, which are also used as flavor compounds. When treated with strong acids, carvone isomerizes to carvacrol. 

Caraway oil is used primarily for flavoring foods and alcoholic beverages, but also for the production of (+)-carvone. 

LSE As oil of caraway also for flavoring liqueurs in per -fomcry and soaps. 

USE In perfumery emphasizes floral notes, especially that of rose, used in toilet waters having a lavender odor. Has been suggested for flavoring extracts having caraway or mint flavors ... 

Liqueurs or cordials are spirits sweetened and flavored with veg-.etable aromatics, and frequently colored anisette is flavored with aniseed absinthe, with wormwood curafoa, with orange-peel kirschwasser, with cherries, the stones being cracked and the spirits distilled from the bruised fermented fruit kilmmel, with cummin and caraway seeds maraschino, with cherries noyedu, with peach and apricot kernels. 

Carvone is the main component of spearmint oil. It occurs naturally in caraway seeds, dill seeds, gin-gergrass, and spearmint. A pleasant-smelling liquid at room temperature, this chemical is often used as a flavoring agent in liqueurs and chewing gum and is added to soaps and perfumes to improve their aromas. Carvone is one of the "essential oils" that have been used in spices, perfumes, and medicines for thousands of years. 

A third example W uses fractional separation by a variation In separator temperature and pressure, usually with two or more separation vessels In series and by reducing the pressure In steps. This technique results In the separation of the less volatile components from more volatile compounds. Caraway seeds are extracted and precipitated In three stages, yielding three distinct fractions. [Figure 13] The first separator fraction contains only 1% essential oil and consists mainly of fatty oils. The second separator fraction, which amounts to only 9.6% of the extract, consists of a mixture of approximately one part essential oil to two parts fatty oils. The third separator fraction contains 90% caraway essential oil, reported to have excellent flavor characteristics. 

Products and Uses Additive in bakery products, beverages (alcoholic), beverages (nonalcoholic), chewing gum, condiments, confections, ice cream, liquors, perfumery, and soaps. Useful as a flavoring and perfuming agent. This (d-) form is the main constituent of caraway and dill oils. 

Distinctly licorice, sweet, warm Sweet aromatic, slightly pungent Dehcate aromatic, spicy bitter Aromatic, a bit sharp, sweet Most fragrant, pungently sweet Penetrating, distinctly Sweet, warm, slightly salty, mild caraway flavor Penetrating, distinctive Delicate aromatic, pleasantly bitter and sharp... 

Many compounds found in nature contain an aldehyde or ketone functional group. Vanilla and cinnamon flavorings are naturally occurring aldehydes. Two isomers of the ketone carvone impart the characteristic flavors of spearmint leaves and caraway seeds. 

Conifer wood, balm trees, citrus fruits, coriander, eucalyptus, lavender, lemon grass, lilies, carnation, caraway, peppermint species, roses, rosemary, sage, thyme, violet and many other plants or parts of those (roots, rhizomes, stems, leaves, blossoms, fruits, seed) are well known to smell pleasantly, to taste spicy, or to exhibit specific pharmacological activities. Terpenes predominantly shape these properties. In order to enrich terpenes, the plants are carved, e.g. for the production of incense or myrrh from balm trees usually, however, terpenes are extracted or steam distilled, e.g. for the recovery of the precious oil of the blossoms of specific fragrant roses. These extracts and steam distillates, known as ethereal or essential oils ("essence absolue") are used to create fine perfumes, to refine the flavor and the aroma of food and drinks and to produce medicines of plant origin (phytopharmaca). 

Definition From Anethum sowa Properties Caraway-like odor and flavor Uses Natural flavoring agent and adjuvant in foods... 

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