Green flavor

The neutral fraction of plain cashews had a mildly estery, fragrant, green flavor, typically reminiscent of freshly plucked cashew nuts. The neutral fraction of roasted nuts had an estery, nutty and slightly pungent, heavy aroma. The acidic fractions of plain and roasted samples had the typical, short chain fatty acid note. The quantitative distribution of various fractions is shown inTable II. 

Autoxldatlve reactions In fish or fish oils can also lead to green flavors (32), but these flavors are accompanied by elevated concentrations of compounds contributing general oxidized flavors as well as the 2,4,7-decatrlenals and -4-heptenal which are primarily responsible for burnt, oxldlzed-flshy or cod liver oll-llke flavors. 

NV 2-methylthio-3-methylpyrazine [21948-70-9] nutty, sweet, meaty, slightly green flavor... 

It is characterized by a pear note contributing to the undesirable off-flavor. It is also described with apple, melon green flavor notes (Chemisis, 1999). 

It has a green flavor (Pittet and Hruza, 1974), a green, earthy, hazelnut-like flavor when tasted in a neutral soluble coffee beverage, at a concentration of 2.5 ppm (Winter et al., 1977c). 

According to Pittet and Hruza (1974), 2-ethylpyridine has a green flavor. 

The carbonyls are represented by peaks 4, 6, 7, 11 and 16 on Figure 3. They were identified as isobutyraldehyde, isovaler-aldehyde, 2-methyl butanal, pentanal cUid hexanal. The pyrazines are represented by peaks 13, 18, 20, 25 cind 26. They were identified as pyrazine, 2-methyl pyrazine, 2,5-dimethyl pyrazine, 2-ethy1-5-methyl pyrazine and 2-ethyl-3-methyl pyrazine. The authors observed a decrease in carbonyls (which are responsible for harsh green flavor notes) euid increase in pyrazines (which are responsible for roasted notes) with longer roasting time. 

Properties Colorless liq., sweet fruity odor, somewhat green flavor sol. in alcohol insol. in water m.w. 156.26... 

Properties Colorless to pale yel. vise, liq., faint sweet rosy odor, sweet green flavor insol. in water m.w. 194.23 dens. 1.1650-1.1680 (15 C) flash pt. 95 C ref. index 1.5315-1.5345 Toxicology LD50 (oral, rat) 1720 mg/kg, (IP, mouse) 523 mg/kg mod. toxic by ing. and IP routes skin irritant TSCA listed Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes Uses Fragrance in cosmetics, perfumes, beauty care, soaps Use Level 1-10%... 

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Volatiles or Aroma. The essential oil, or aroma, of tea provides much of the pleasing flavor and scent of green and black tea beverages. Despite this, volatile components comprise only - 1% of the total mass of the tea leaves and tea infusions. Black tea aroma contains over 300 characterizing compounds, the most important of which are terpenes, terpene alcohols, lactones, ketones, esters, and spiro compounds (30). The mechanisms for the formation of these important tea compounds are not fully understood. The respective chemistries of the aroma constituents of tea have been reviewed... 

Fermentation. The term fermentation arose from the misconception that black tea production is a microbial process (73). The conversion of green leaf to black tea was recognized as an oxidative process initiated by tea—enzyme catalysis circa 1901 (74). The process, which starts at the onset of maceration, is allowed to continue under ambient conditions. Leaf temperature is maintained at less than 25—30°C as lower (15—25°C) temperatures improve flavor (75). Temperature control and air diffusion are faciUtated by distributing macerated leaf in layers 5—8 cm deep on the factory floor, but more often on racked trays in a fermentation room maintained at a high rh and at the lowest feasible temperature. Depending on the nature of the leaf, the maceration techniques, the ambient temperature, and the style of tea desired, the fermentation time can vary from 45 min to 3 h. More highly controlled systems depend on the timed conveyance of macerated leaf on mesh belts for forced-air circulation. If the system is enclosed, humidity and temperature control are improved (76). 

The effect of sunlight, ie, the sunstmck flavor in beer, is caused by the formation of mercaptans. The portion of sunlight that is photochemicaHy active is the blue-green region of the visible spectmm (420—520 nm). 

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