Flavors celery

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. ... 

In rat models of acute inflammation and chronic arthritic inflammation, oral administration of extracts (alcohol and supercritical fluid) of wild, green celery seed suppressed NSAID-and ethanol-induced gastric injury, whereas against ibuprofen-induced gastrotoxicity, most commercial flavorant celery seed oils (derived from aged, brown seeds) were inactive. A similar outcome was found from celery seed products in a rat model of polyarthritis, some being effective anti-inflammatories (notably one made from wild, green seeds), whereas the majority were ineffective. ... 

Oleo Resins. These oily residues, obtained from the solvent extraction of herbs, contain more of the characteristic flavors than do the essential oils. The solvent extraction removes nearly all of the flavor bodies from the herb. The extract solvent is distilled, reduciag the solution to an oily residue. Oleo resias of iaterest to the carbonated beverage iadustry are ginger, celery, and black pepper. 

In the eastern United States apples of the Delicious variety treated 10 days prior to harvest with pure gamma isomer showed no trace of off-flavor at harvest time. Dusts and sprays applied to carrot seedlings produced no traces of off-flavor in the mature vegetables. Several tasters could not differentiate between peaches sprayed within a few days of harvest and check fruit. Celery in Florida sprayed twice, once within 6 weeks of harvest and once within 30 days of harvest, was canned and put through a severe series of tests. 

Does celery-flavored soda seem odd to you Have you ever tried it It used to be quite popular, with many dozens of brands made since the 1880s. There was celery tonic, celery cream, celery cola, and celery beer. However, I believe that the only celery-flavored soda sold today is Dr. Brown s Cel-Ray. The label on the bottle says, Since 1868. ... 

Celery seed oil is used chiefly for flavoring foods, although small quantities are also used in perfumery. FCT 1974 (12) 849 [8015-90-5], [89997-35-3],... 

D.A. Moyler, CO2 extraction of essential oils Part III. pimento berry, coriander and celery seed oil, In Flavors and off-flavors, Developments in food science 24 (ed. G. Charalambous), Elsevier, Amsterdam, (1990) 263. 

The research indicated that comparatively few common flavorings absorb beat Ithus. temperature rise/unit offline) as fast as water. Among the more Volatile under microwave radiation are fenugreek and onion oleoresin, whereas, in decreasing order of volatility, arc sage oleoresiu. ginger oleoresin, carrot seed oil. anise nil. hasil sweet oil. oleoresin celery, and oleoresin black pepper. 

Food Products Color Flavors anthocyanms, betacyanins, saffron apricot, banana, apple, cherry, grape, peach, pineapple, rasberry, strawberry, asparagus, capsicum, celery, tomato, vanilla, cocoa... 

Oils may contain toxic compounds. For example, Myristicin is the compound that flavors nutmeg and mace it is also found in black pepper and carrot, parsley, and celery seeds. Used in culinary quantities, myristicin is only a flavoring. In massive doses, it causes hallucination. Thujone, the anise-flavored oil in wormwood, caused an epidemic of brain disease in drinkers addicted to the now-banned liquor absinthe. Sassafras contains a toxic oil similar to thujone, which is why it is no longer used to make root beer. Very high doses of menthol, from peppermint, may cause dangerous irregularities in the heart s rhythm (Weiss, 1997)... 

These isomers possess coconut, walnut, and sweet wood notes and flavors reminiscent of hay or celery. 

Solid phase extraction techniques have been applied both in the isolation and clean-up of flavor extracts. As an example, Uhlig et al. (22) extracted celery with dichloromethane and then passed the dichloromethane extract over a LC-Si Supelclean cartridge. 

Oleoresin Celery Obtained by the solvent extraction of the dried ripe seed of Apium graveolens L. (Fam. Umbelliferae) as a dark green, somewhat viscous, nonhomogeneous liquid with the characteristic odor and flavor of celery. It may be decolorized by the partial removal of chlorophyll. It is partly soluble in alcohol (with oily separation), and is soluble in most fixed oils. 

Osmosis is the tendency for solvent to flow into salty solutions to dilute them. Osmosis is responsible for the revival of wilted celery when soaked in pure water water flows into the celery to dilute the salty cells. Osmosis is responsible for pickles pickling water flows out of the pickles in an attempt to dilute the salty brine. How does the taste get into the pickle Osmosis is also striving for equilibrium, and equilibrium situations in chemistry are dynamic. At equilibrium, the flavorful molecules will be redistributed between pickle and brine. Recall the demonstration with the paper towel and the food dye the paper towel was allowed to take on its equilibrium load of water from a puddle, and then food dye was added to the puddle. Because equilibrium is dynamic, some food dye eventually found its way into the towel. At equilibrium there will be more water outside the pickle cell than inside, but the flavoring in the brine will have found its way into the pickle. 

Mouth feel factors are critical in flavor perception. Examples include astringency, pepper bite, menthol cooling, and texture (e.g., softness or hardness as in candy). Sensations, such as crunch after biting into a crisp stick of celery or an apple, contribute to the overall flavor of foods. These mouth feel factors are also... 

Go ahead and take a chomp out of some celery stalk and leaves. That s quite a powerful aromatic flavor. Well, aside of the monster apiole content of the leaves and stalk, there is also a myristicin content of 1.9% [72]. Remember, this is oil from the plant, not the seed. 

In a large skillet, heat oil over medium-low heat, making sure it never smokes. Saute onion until softened. Add sweet potato (if using) and saute until tender. Add celery and red pepper saute until tender. Add seasoned tofu and saute until heated through. Stir in tomato puree, cover, and cook for 5 to 10 minutes, or until tomato puree is heated through and flavors have blended. 

Celery seed oil is used chiefly for flavoring foods, although small quantities are also used in perfumery. 

Cyclotene is a commercially available product, frequently used as flavoring ingredient. It has a sweet and very powerful, caramellic-spicy odor, often described as walnut, maple, licorice, celery, tobacco, etc. (Arctander, 1967). It is spicy for Holscher et al. (1990). At 1 ppm in water, the odor is maple-like, burnt for Nishimura and Mihara (1990) with an odor threshold of 0.3 ppm in water. Brule et al. (1971) find a flavor threshold of 2 ppm in water. 

The flavor is sweet, caramel, cinnamon, celery (Chemisis, 1973). 

The flavor is described as green, solvent, fatty at 10 ppm, and celery, dill, spicy, anise, citrus, etc., at 5 ppm (Chemisis, 1998). 

Because they are biochemically similar to zygotic embryos (3,4), somatic embryos also present an opportunity for vitro production of numerous secondary plant products which are associated with seeds. For example, essential oil, flavor, and aroma components found in seeds of celery (5), cocoa (6,7), and oil palm (8) are produced by somatic embryos. The ability to control and develop this process may permit more economical and reliable production of certain plant products on an industrial level. 

The most Important use of body odors in disease diagnosis relates to the infant diseases involving errors in amino acid metabolism. Strong and unusual odors are manifest in the breath, sweat, and urine of these individuals. Table II summarizes several known acidurias, the amino acids that are not properly metabolized, and the odors associated with the compounds which accumulate and can be detected in the urine ( ). In the case of the Maple Syrup Urine and Oasthouse syndrome, the keto- and hydroxy- acids which have been identified may not be responsible for the observed maple and celery/yeast odors (.9). Alternatively, these odors could be the result of conversion of 2-keto-butyrlc acid to methyl-ethyl-tetronlc acid (Slusser s lactone) which is used as an extender in maple and celery flavors and has a maple syrup-like odor (R. Soukup, personal communication). With these acidurias it is imperative that an immediate diagnosis is made, since corrective diet can prevent the brain damage that results from these diseases. This is readily done on an olfactory basis which can subsequently be supported by gas chromatographic... 

C, IH, gO, Mr 164.25. a pale yellow oil with a jasmin(e) odor resembling that of celery. Bp. 134-135 °C (1.6 kPa), LD50 (rat p. o.) 5 g/kg, soluble in alcohol and other organic solvents, practically insoluble in water. Occurrence With ca. 3% content in jasmin(e) absolute J. is one of the decisive compounds for jasmin(e) odor and is also contained, among others, in orange flower absolute, peppermint oils, and tea flavor. For synthesis, see LiV. ... 

Well-known eudesmane derivatives in flavors and fragrances include a- and p-selinene from the oils of Cannabis saliva var. indica (Moraceae), celery (Apium graeveolens, Umbelliferae) and hops (Humulus lupulus, Moraceae), (+)-a- and (+)-P-eudesmol from some oils of eucalyptus (Eucalyplus macarlhuri), (-)-epi-y-eudesmol with its woody odor from the north African oil of geranium (Pelargonium odoralissimum and allied species), and the almost odorless diastereomeric (+)-y-eudesmol from various ethereal oils (+)-p-Costus acid and (+)-p-costol belong to the constituents of the essential oil obtained from the roots of Saussurea... 

Definition Extract of the herb, roots, and seeds of the celery, Apium graveolens Uses Natural flavoring agent in foods tonic in cosmetics... 

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