Grassy flavours

Grassi, P., Nunez, M. J., Varmuza, K., Franz, C. Flavour Fragr. J. 20, 2005, 131-135. Chemical polymorphism of essential oils of Hyptis suaveolens from El Salvador. 

The kiwi fruit is a cultivar group of the species Actinidia deliciosa. More than 80 compounds have been identified in fresh and processed kiwi [137]. Methyl acetate, methyl butanoate, ethyl butanoate, methyl hexanoate and ( )-2-hexenal have the most prominent effect on consumer acceptability of kiwi fruit flavour [137-140]. The volatile composition of kiwi fruit is very sensitive to ripeness, maturity and storage period [138, 139]. Bartley and Schwede [140] found that ( )-2-hexenal was the major aroma compound in mature kiwi fruits, but on further ripening ethyl butanoate began to dominate. Ripe fruits had sweet and fruity flavours, which were attributed to butanoate esters, while unripe fruits had a green grassy note due to ( )-2-hexenal [140]. The most important character-impact compounds of kiwi fruits are summarised in Table 7.4. 

Henick-Kling, T. (1995). Control of malo-lactic fermentation in wine Energetics, flavour modification and methods of starter culture preparation. J. Appl. Bacteriol. 79, 29S-37S. Imazio, S., Labra, M., Grassi, F., Scienza, A., and Failla, O. (2006). Chloroplast microsatellites to investigate the origin of grapevine. Genet. Resour. Crop Evol. 53,1003-1011. 

Vanilla essence comes in two forms the actual extract of the seedpods and the far cheaper synthetic essence, basically consisting of a solution of synthetic vanillin in ethanol. Natural vanilla is an extremely complicated mixture of several hundred different compounds, versus synthetic vanillin which is derived from phenol and is of high purity. Many commercial vanilla extracts are now actually blends of natural and synthetic vanillin. The occurrence of several non-vanillin aroma and flavour components in minor or trace amounts in beans is the reason for their organoleptic superiority over synthetic vanilla and blends. Natural vanilla has a delicate, rich and mellow aroma and aftertaste, while the synthetic material is quite heavy, grassy and less pleasant. 

Schreier, P. and Lorenz, G., Formation of green-grassy notes in disrupted plant tissues characterization of the tomato enzyme systems, in Flavour 81, Schreier, P., Ed., Walter de Gruyter, Berlin, 1981, p. 495. 

Soyabean oil tends to develop an undesirable flavour and odour known as reversion when peroxide value is still as low as a few meq/kg. This reversion flavour is characterized as beany and grassy, and is often found in the oil after light... 

L Acadie blanc (V53621 Cascade x Seyve-Villard 14-287). This cultivar was actually named in Nova Scotia by the Grand Pre Winery in the 1970s. HRIO did not consider that it had potential for Ontario because of its low acidity and low cropping potential compared with its sibling, Veeblanc. However, nnder maritime conditions, the acidity was retained. Flavours include citrus and grassy notes. 

---