Nutty

Sesame Seed (Benne, Benni, Bene Seed). Sesame seed is the whole dried seed of Sesamum indicum L. (PedaUaceae), an annual plant now cultivated in Mexico and Central America, although indigenous to Indonesia and tropical Africa. It may be the oldest condiment known. The seed is small, shiny, and oval shaped, about 0.32 cm long. The unhuUed seeds are dark and the hulled seeds are pearly white. Sesame seeds, when baked, have a pleasant, roasted, nutty flavor. They are used in baked goods and in confections, eg, halvah. 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. 

Chemical Designations - Synonyms No common synonyms Chemical Formula Not applicable. Observable Characteristics - Physical State (as shipped) Liquid Color Pale yellow Odor. Characteristic slight nutty odor. 

Nuss-griesskohle, /., -gnis, m. nutty slack, -kem, m. nut kernel, -kemmehl, n. nut meal, -kohle, /. nut coal, -kormrng, /. nut size, -ol, n. nut oil specif., walnut oil. 

The taste of the product includes nutty flavours that have been produced by Maillard reactions between reducing sugars produced by the malt and proteins present. These flavours and the included grains give the product its distinctive character. 

Soybean flour Ground roasted dry beans, nutty flavor. Used as filling or coating for pastries. 

The seed oil is golden yellow, with a nutty odor and a pleasant, although slightly bitter flavor, and has been described as similar to almond oil in consistency and taste (van der Maesen, 2006). 

Hhong et ah (2009) described the sensory attributes of morama oil as fresh, thick, creamy, and smooth with a grassy and earthy aroma and raw nutty flavor and aftertaste. Compared to both sunflower and olive oils, potato chips fried in morama oil were rated as more acceptable by consumers (Tlhong et ah, 2009). Therefore, as a cooking oil, morama oil has great potential in terms of consumer acceptability. However, its acceptability as a salad oil remains imexplored. 

In the movie Contact, Dr. Elbe Arroway is scolded and told that her proposal to search for extraterrestrial life seems less like science and more like science fiction. She responds, Science fiction. You re right, it s crazy. In fact, it s even worse than that, it s nuts. You wanna hear something really nutty I heard of a couple guys who wanna build something called an airplane, you know you get people to go in, and fly around like birds. It s ridiculous, right ... Look, all I m asking is for you to just have the tiniest bit of vision. 

Carol Loeb Shloss speculates in Lucia Joyce To Dance in the Wake that whatever condition Lucia Joyce had, it was worsened by family members who forced her to give up her career in modem dance— something at which she excelled. Alas, Lucia was frequently abandoned by men she loved. Her mental health declined. Lucia s brother had her committed to a hospital and insisted that she remain locked up in institutions where she was used as a human guinea pig by psychiatrists testing their nutty theories. When she was 28 years old, the Joyces put her in an asylum near Paris, and she never lived on the outside again. James Joyce loved her dearly and never believed that she was insane. He tried desperately to get her out of occupied France. Unfortunately, he died suddenly in 1941, and Lucia was abandoned to remain in mental hospitals for the rest of her life. She died in 1982 at the age of 75. 

F Meaty, nutty, onion-like F at 0.2-1 ppm Freshly chopped, meat-like with light sour effect F at 2 ppm Chemical... 

Aliphatic monoketones are of minor importance as fragrance and aroma substances. 2-Alkanones (C3-C15) have been found in the volatile fractions of many fruits and foodstuffs, but they do not contribute signiflcantly to their aroma. An exception are the odd-numbered methyl ketones Cy, C9, Cn which possess a characteristic nutty note they are used, e.g., in cheese flavor compositions. In... 

Figs. 7.1-7.4), which are responsible for a spicy, floral and fruity characteristic of stone fruits [17, 64, 71, 72]. Ca compounds are the major volatiles in immature, green fruits but the levels of these compounds decrease drastically during maturation, and lactones (lactonic note), aldehydes (benzaldehyde with an almond, nutty and stone fruit note), terpenes (linalool with a floral note) and esters become prominent [14,15, 65, 66, 68, 70]. 

Oxazoles have been found in relatively few cooked foods, although over 30 have been reported in coffee and cocoa, and 9 in cooked meat. Oxazolines have been found in cooked meat and roast peanuts, but not to any extent in other foods. 2,4,5-Trimethyl-3-oxazoline has been regularly detected in cooked meat [26], and when it was first identified in boiled beef [27] it was thought that the compound possessed the characteristic meat aroma however, on synthesis it was shown to have a woody, musty, green flavour with a threshold value of 1 mg/kg [28]. Other 3-oxazolines have nutty, sweet or vegetable-like aromas and the oxazoles also appear to be green and vegetable-like [28]. The contribution of these compounds to the overall aroma of heated foods is probably not as important as the closely related thiazoles and thiazolines. 

Most cooked foods contain thiazoles. Simple alkyl-substituted thiazoles generally have odour threshold values in the range 1-1,000 pg/kg. Odour descriptions include green, vegetable-like, cocoa, nutty, and some are claimed to have meaty characteristics [22]. Although most alkylthiazoles result from thermal... 

Study 2 Pvridvl ketones. A narrower range of compounds, a group of pyridyl ketones, was examined by Southwick and Schiffman (. Two-dimensional cross-sections through the three-dimensional space achieved by the MDS are shown in Figures 3a and 3b. The first dimension separates the three 2-pyridyl ketones that have popcorn-nutty aromas from the six other compounds that are green-vegetable in character. 

The autoracemization of dextrorotary tartrate in wines is quite slow and requires elevated temperatures for prolonged periods. It can be assumed that under U.S. wine production practices, sherry, because of its prolonged heating to develop the desired baked or nutty character and flavor, would be one of the few wine types which could undergo auto-... 

The overwhelming consideration in regard to lipid deterioration is the resulting off-flavors. Aldehydes, both saturated and unsaturated, impart characteristic off-flavors in minute concentrations. Terms such as painty, nutty, melon-like, grassy, tallowy, oily, cardboard, fishy, cucumber, and others have been used to characterize the flavors imparted by individual saturated and unsaturated aldehydes, as well as by mixtures of these compounds. Moreover, the concentration necessary to impart off-flavors is so low that oxidative deterioration need not progress substantially before the off-flavors are detectable. For example, Patton et al (1959) reported that 2,4-decadienal, which imparts a deep-fried fat or oily flavor, is detectable in aqueous solution at levels approaching 0.5 ppb. 

QUALITATIVE COMMENTS (with 25 mg) I was outside at the Califomia-Washington State football game, which was completely nutty. As was I. With the crowd activity, it was impossible to separate the drug s action from the environment. Later I simply sat in the car, and tried to define what the effects really were. Things were completely benign, there was ease with concepts, and writing was good and smooth. At twelve hours, comfortably down. Maybe a plus two. ... 

Herz and Chang (21) examined several furan compounds which had a wide variety of aromas, but none of them were meaty, Furans that do not contain sulfur are usually fruity, nutty, and caramel-like in odor. The furanones described above have burnt pineapple and roasted chicory odors, but these contribute to overall flavor impression of meat and important N and S meat flavor compounds might be formed from them during cooking. 

As a rule furan derivatives are considered important aroma constituents from a sensory point of view. They are mainly associated with sweet, fruity, nutty or caramel-like odor-impressions. The furans have no meaty characteristics, but it seems possible that they contribute to the overall odor of broiled and roasted meat. 

Thiazoles are in a certain way unique they contain a heterocyclic ring containing both nitrogen and sulfur. Most of the thiazoles have been isolated from coffee and meat. The alkyl derivatives are most common they generally have green, nutty, and vegetable-like odors. 

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