Flavour vegetable

As noted above, the water-soluble fraction of wood smoke is the most widely used fraction, particularly where smoke colour is most important. Where only smoke flavour is desired, there are several methods which can be used to produce a natural smoke flavour without forming a significant colour. Through a liquid-liquid extraction process, the less polar smoke constituents are extracted to produce a smoked flavoured vegetable oil [7],... 

The discovery that, in industrialised societies, diets deficient in fruits and vegetables can effectively double the risk of developing many different types of cancer has focused renewed attention on the beneficial properties of these foods (Block e/a/., 1992 Patterson ef a/., 1990 Southon and Faulks, 2002). As we have seen, plant foods are rich in micronutrients, but they also contain an immense variety of biologically active secondary metabolites providing colour, flavour and natural toxicity to pests and sometimes humans (Johnson et ah, 1994). The chemistry and classification of such substances is still a matter for much research and debate, but this has not prevented attempts to isolate and exploit substances that have variously been termed protective factors , phytoprotectants , phytochemicals and nutraceuticals . Phytochemical compounds include ... 

In terms of performance in the product it is much easier to replace milk fat with vegetable fat, possibly adding a butter flavour, than to replace skim milk solids. Since milk fat has been the more expensive component for some years, financial pressures have encouraged the replacement of milk fat. 

EMODIN. CHRYSOPHANOL AND PHYSCION IN VEGETABLES. HERBS AND HERBAL FLAVOURED LIQUORS (K1 - Kll). ANALYSED BY RP-HPLC AND GC-MS. DATA ARE GIVEN AS RANGE. IN MG/KG (N>3) AND WERE NOT CORRECTED FOR RECOVERY... 

The classical techniques for the solvent extraction of chemical compounds from vegetable material are based upon the correct choice of solvent and conditions e. g. heating or agitation. A range of commercially important pharmaceuticals, flavours and colourants are now derived from vegetable sources. It has been shown that the solvent extraction of organic compounds contained within the body of plants and seeds is significantly improved by the use of power ultrasound [25]. 

Essential oils occur mainly in aromatic plants. A few of them are found in animal sources, e.g. musk, civet and sperm whale, or are produced by microorganisms [1, 3, 6, 23, 25, 26, 29-33]. The Council of Europe describes essential oil as a product obtained from vegetable raw material [27]. Owing to a ban on animal-based flavour and fragrance materials, essential oils of trade are entirely of plant origin... 

Isothiocyanates are sulphur- and nitrogen-containing phytochemicals with the general formula R-NSC, e.g. phenylethyl isothiocyanate 199, 3-phenylpropyl isothiocyanate 200 and benzyl isothiocyanate 201 (Structure 4.58). Isothiocyanates occur naturally as glucosinolate conjugates mainly in cruciferous vegetables. Isothiocyanates are also responsible for the typical flavour of these vegetables [1-4,21-23, 25, 54]. 

Fig. 7.1 Some aliphatic esters that are important flavour compounds in fruits and vegetables that mainly contribute with fruity odours...

Fig. 7.2 Examples of volatile lactones important for the flavour of fruits and/or vegetables...

Fig. 7.4 Examples of some terpenes that contribute to the flavour of fruits and vegetables...

Fig. 7.6 Some sidfur-containing compounds that are important for the flavour cof fruits and vegetables...

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