Nutty characteristics

Fresh coconut milk has a sweet juicy, fruity, slightly creamy, fatty flavour. Roasted coconut meat develops a nice creamy, nutty characteristic odour and taste. 

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. 

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... 

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. 

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. 

The pH of the steam distillate was 6.2 in all cases. The total flavor isolate (by SDE) of plain cashews had, on the whole, a strong pungent and green aroma, reminiscent of the cashew nut testa and cashew shell, whereas the flavor isolates from roasted samples had the characteristic mildly nutty aroma also. The flavor fractions obtained by selective extraction method gave some information about the chemical nature of compounds responsible for the characteristic flavor notes. Accordingly, the basic fraction of roasted nuts, (both oven-and oil-roasted), had the typical nutty aroma associated with pyrazine. compounds. The basic fraction of plain cashews did not have any characteristic flavor in particular. 

Besides those discussed above, many areas in the GC aromagrams of the volatiles from the three samples contained interesting arcma characteristics, including strong nutty, musty nutty, nutty meaty, good meaty, salty-meaty, mushroomlike and cooked egg-yolk like aromas. 

The basic fraction of the volatiles identified in the fried pork bundle contained 16 alkylpryazines. Among them, methylpyrazine (nutty, roasted), 2,5-dimethylpyrazine (grilled chicken, roasted peanut), 2,6-dimethylpyrazine (ether-like), 2,3,5-trimethylpyrazine (nutty, roasted) and 2-ethyl-6-methylpyrazine (grassy) were predominant. The combination of these alkylpyrazines may cause the characteristic cooked meat aroma of Chinese fried pork bundle. Quantitative analyses showed that alkylpyrazine formed during the final frying stages, as shown in Table II. 

At low levels (5 mg/L), diacetyl is considered to add complexity to wine aroma since it can impart positive nutty or caramel characteristics, although at levels above 5 mg/L it can resuit in spoilage, creating an intense buttery or butterscotch flavour, and is perceived as a flaw. Microbial formation of diacetyl is a dynamic process and its concentration in wine depends on several factors bacterial strain, pH, wine contact with lees, SO2 content (Martineau and Henick-Kling 1995 Nielsen and Richelieu 1999). The sensory threshold for the compound can vary depending on the levels of certain wine components, such as sulfur dioxide. It can also be produced as a metabolite of citric acid when all the malic acid has been used up. However, diacetyl rarely taints wine to levels where it becomes undrinkable. 

Table 7 lists the oxazoles and thiazoles identified in the sample of cocoa butter. They were present only in roasted cocoa butter. The sensory characteristics of these compounds shown in Table 7 indicated that oxazoles and thiazoles possessed interesting green, fatty, sweet, and nutty sensory qualities and were high-impact flavor... 

Nutty Aromatic characteristic of fresh nuts. Freshly processed peanut oil... 

A typical specification for finished rice bran oil is shown in Table 13. These are similar to that for other oils. Rice bran oil has a characteristic nutty, earthly flavor not unhke peanut oil. 

Normal safflower oil is pale yellow to golden and has a slightly nutty flavor. Table 9 summarizes the important chemical and physical characteristics of U.S. safflower oil. Safflower oil exhibits the highest level of hnoleic fatty acid of any commercially available oil. This high level, combined with an absence of linolenic fatty acid, is what has made safflower oil attractive to consumers, initially as a... 

Clear, light yellow-colored, oily liquid with a faint characteristic odor and slightly nutty, sweet taste resembling cooked sweet corn. 

Properties From the kemal of the fruit of the oil palm Elaeis guineensis. A fatty solid characteristic sweet nutty flavor. 

Volatile components of natural and roasted hazelnuts have been investigated by several researchers [7,88,90-98]. Among several volatile aroma-active compounds detected in roasted hazelnut, 5-methyl-( )-2-hepten-4-one (fllbertone) has been reported as the primary odorant (nutty-roasty and hazelnutlike) [88,93,94,96]. Alasalvar et al. [98] studied the comparison of natural and roasted Turkish Tombul hazelnuts and found a total of 39 compounds in natural hazelnut and 79 compounds in roasted hazelnut. These included ketones, aldehydes, alcohols, aromatic hydrocarbons, terpenes, furans, pyrroles, pyrazines, and acids. Pyrazines, pyrroles, terpenes, and acids are detected in roasted hazelnut only. The combination of several volatile aroma-active components that increases upon roasting may contribute to the distinctive and unique flavor of roasted hazelnut. Pyrazines together with ketones, aldehydes, furans, and pyrroles may contribute to the characteristic roasted aroma of hazelnut. Detail information about flavor and volatile compounds in major tree nuts are detailed in Chapter 7. 

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