Solid flavors

Beilstein Handbook Reference) Aceto-cinnamone AI3-00944 Benzalaceton Benzalacetone Benzilidene acetone Benzilideneacetone Benzylidene-acetone BRN 0742046 3-Buten-2-one, 4-phenyl- CCRIS 5319 EINECS 204-555-1 FEMA No. 2881 Ketone, methyl styryl Methyl 2-phenylvinyl ketone Methyl styryl ketone Methyl (3-styryl ketone NSC 5605 4-Phenylbutenone 4-Phenyl-3-buten-2-one 2-Phenylvinyl methyl ketone Styryl methyl ketone. Used in organic synthesis and perfumery used as a fixative and in flavors. Solid mp = 41.5°. Lancaster Synthesis Co. Penta Mfg. Raschig GmbH. 

Beilstein Handbook Reference) AI3-00892 Benzenepropanoic acid Benzeneproplonic acid Benzylacetic acid BRN 0907515 CCRIS 3199 Dihydrocinnamic acid EINECS 207-924-5 FEMA No. 2889 Hydrocinnamic acid NSC 9272 Phenylpropanoic acid 3-Phenylpropanoic acid p-Phenylpropionic acid 3-Phenylpropionic acid. Fixative for perfumes, flavoring. Solid mp = 47-48° bp n 280° Xm = 247, 252, 257, 260, 263, 267 nm (MeOH) soluble in H2O (5.8 g/l), EtOH, Et20, CCl4, CHCI3, CS2, very soluble in CeHe, Greeff R.W. Co. Janssen Chimica Penta Mfg. 

To provide a rational framework in terms of which the student can become familiar with these concepts, we shall organize our discussion of the crystal-liquid transition in terms of thermodynamic, kinetic, and structural perspectives. Likewise, we shall discuss the glass-liquid transition in terms of thermodynamic and mechanistic principles. Every now and then, however, to impart a little flavor of the real world, we shall make reference to such complications as the prior history of the sample, which can also play a role in the solid behavior of a polymer. 

The milk and cream in ice cream contain butterfat, proteins, and milk sugars. Butterfat adds rich flavor, smooth texture, body, and good melting properties. The triglycerides in butterfat melt over a wide range of temperatures, so there is always some bit of solid and some liquid butterfat. Some of the butterfat almost turns into butter while the ice cream is being churned, adding to the unique texture of ice cream. 

In some cases, the solids themselves are subjected to extraction by a solvent. For example, in one process used to decaffeinate coffee, the coffee beans are mixed with activated charcoal and a high-pressure stream of supercritical carbon dioxide (carbon dioxide at high pressure and above its critical temperature) is passed over them at approximately 90°C. A supercritical solvent is a highly mobile fluid with a very low viscosity. The carbon dioxide removes the soluble caffeine preferentially without extracting the flavoring agents and evaporates without leaving a harmful residue. 

In a phenol, a hydroxyl group is attached directly to an aromatic ring. The parent compound, phenol itself, Cr,HsOH (4), is a white, crystalline, molecular solid. It was once obtained from the distillation of coal tar, but now it is mainly synthesized from benzene. Many substituted phenols occur naturally, some being responsible for the fragrances of plants. They are often components of essential oils, the oils that can be distilled from flowers and leaves. Thymol (5), for instance, is the active ingredient of oil of thyme, and eugenol (6) provides most of the scent and flavor of oil of cloves. 

According to EU purity criteria, color intensity is defined as the absorbance of a 0.1% (w/v) solution of caramel color solids in water in a 1 cm cell at 610 nm. The color intensity must be 0.01 to 0.12 for class I (E 150a), 0.05 to 0.13 for class II (E 150b), 0.08 to 0.36 for class III (E 150c), and 0.10 to 0.60 for class IV (E 150d). Ammonia caramels show the highest tinctorial power and are most commonly used as food colorants. Class I has the weakest coloring properties and is mostly used as flavor. 

The functional viscosity of the gums is also widely used to suspend solids in an aqueous medium. This can be considered as solid phase emulsification. As little as 0.03 to 0.05% of Irish moss extract will retain cocoa solids in suspension in chocolate sirup this colloid is specific for the purpose, even in the absence of milk solids. Many chocolate-flavored fountain sirups are stabilized in this manner, which prevents the cocoa from settling and packing at the bottom of the container. 

Solid extracts of (1) alfalfa and (2) red clover (used in food flavorings) were examined by GC/MS. 389 of 450 detected components were identified in (1), vs. 210 of 309 components detected in (2). In both extracts, predominant compounds identified were esters (1) 105, (2) 55 acids (1) 42, (2) 31 alcohols (1) 34, (2) 31 and hydrocarbons (1) 28, (2) 14. Many other compounds were also found, including cannabinol, caffeine, scopolamine, isocoumarin, phenylpentadienal, phenylhexadiene, and nepetalactone.25... 

Stabilized flavors in a solid form are also used to prepare a variety of flavored teas. Orange and spice, lemon, cinnamon, mint, blackberry, apple, cherry, and almond flavored products are marketed. 

In outline, a percolation process is used to produce an aqueous coffee extract, which in turn is dehydrated to yield water-soluble solids. Instant and soluble coffees are synonymous for these water-soluble coffee extract solids. Usually some of the volatile aroma and flavor compounds, which are lost during the processing, are added back immediately before packaging. 

The diazines pyridazine, pyrimidine, pyrazine, and their benzo derivatives cinnoline, phthalazine, quinazoline, quinoxaline, and phenazine once again played a central role in many investigations. Progress was made on the syntheses and reactions of these heterocycles, and their use as intermediates toward broader goals. Some studies relied on solid-phase, microwave irradiation, or metal-assisted synthetic approaches, while others focused attention more on the X-ray, computational, spectroscopic, and natural product and other biological aspects of these heterocycles. Reports with a common flavor have been grouped together whenever possible. 

Because weak CL emission often is produced from the oxidation of many solid organic compounds, the measurement of this light emission may be used as an indicator of changes in materials composition due to oxidation processes, and for evaluating stabilizers intended to prevent or retard these oxidative alterations [6], Some examples of materials than can be characterized by CL emission are the polymers that are degraded by weathering, exposure to heat, or exposure to ionizing radiation, or food components that suffer flavor alterations. In this... 

Figure 3. The quasiparticle fit (solid line) of the lattice data [9] (open symbols) for the pressure in QCD with Nj = 2 light flavors. The full symbols, representing data with large quark masses, agree with the results for the pure SU(3) plasma (hatched band) for details see [10].

Figure 9. The color superconducting gap (left panel) and the free energy (right panel) as a function of relative deformation parameter a for the values of the flavor asymmetry a = 0 (solid lines), 0.1 (dashed lines), 0.2 (short dashed lines) and 0.3 (dashed dotted lines) at density pB = 0.31 I m 3 and temperature T = 2 MeV [25].

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