Nutty flavor

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. 

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

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. 

The importance of Maillard reaction products to the flavor of foods has received considerable attention. One group of Maillard products, the alkylpyrazines, are thought to contribute roasted, toasted and nutty flavor notes to a variety of foods. Several reviews have detailed the presence of pyrazines in a wide variety of foods (1-7). Considerable work has previously focused on mechanisms of formation and the effects of various parameters on pyrazine formation (8-17). Part one of this study reported on the effects of type of amino acid and type of sugar on the kinetics and distribution pattern of pyrazines formed (18). The current study investigates the effect of pH and water activity on the kinetics of alkylpyrazines formation. 

Com oil s desirable properties include its mild nutty flavor, high levels of unsaturated fatty acids, low levels of saturated fatty acids, very low levels of linolenic... 

Flavor. One of the most important palatability parameters for edible fats and oils users is flavor. Generally, the flavor of an edible oil product should be completely bland, so that it can enhance the food product s flavor rather than contribute its own. Cottonseed oil is well known for its initial bland flavor and the nutty flavor it develops with oxidation. It has been used as the standard for comparison with other oils for both flavor and odor. The nutty flavor developed with oxidation is more pleasant than the oxidized flavor of some of the other oils in the oleic linoleic classifications for example, soybean oil reverts to a painty, green, watermelon type flavor with oxidation. Another major cause of off-flavors in food oils is hydrolysis. The free fatty acids liberated with hydrolysis have a distinct flavor and odor that are more disagreeable when the fatty acid chain length is shorter than 14 carbons. Cottonseed... 

Flavor Stability. The oil ingredient must have the identified degree of resistance to oxidative and lipolytic flavor degradation to maintain a bland flavor and odor throughout the shelf life and use life of the prepared food product. Cottonseed oil reverts to a nutty flavor that is not as objectionable as the reversion flavors of the other oils with high levels of linoleic and oleic fatty acids. 

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... 

Use in Human Foods. Confectionery sunflowers have a history of use in the snack trade and the trend continues (41). The roasted seed has a pleasant nutty flavor. Dehulled and roasted sunflower kernels can be used as a nut substitute in many confectionery and bakery formulas. Physical and organoleptic analysis of color, flavor, texture, and acceptance indicate that a 10-15 min roast at 177°C is the most desirable processing technique (37). 

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

Heavy use of sprouts and seeds mark Pyewacket s natural foods dining approach. Light dishes with nutty flavors make for healthy but flavorful meals. Pyewacket s atmosphere adds to its popularity. Small tables with low reading lamps placed in a number of intimate dining spaces make this a great place for intellectual conversation. 

It has been claimed that no other class of flavoring compounds is as important in flavoring foods (40). Pyrazines have been detected in many processed foodstuffs and are often associated with "roasted" and "nutty" flavors. Some raw vegetables owe their typical flavor to the presence of certain pyrazines,... 

Hautvillers a nutty flavor, and to that of Pierry a flint taste known as the pierre a fusil flavor. 

This is a low gravity mild brown ale that has moderately sweet palate, but plenty of chocolate, nutty flavor. This is my personal favorite recipe for fast-making, fast-drinking beer. It is not a competition-style beer, due to its low gravity, although I think it would do well in the mild categories. 

Pyrazinylethanone was identified for the first time in an investigation of the components of sesame oil (Takei et al., 1969). It was described as having a popcorn and nutty flavor (Roberts, Reynolds Tobacco Co, 1968), or (after sublimation) animal, burnt and (after recrystallization) sweet, caramel, popcorn (Chemisis, 1984). An odor threshold value of 62 ppb (62 p-g/L) in water is mentioned by Belitz and Grosch (1999). 

Tempeh, or tempe in some literature, is made by fermenting dehulled and cooked soybeans with mold, Rhizopus sp. Freshly prepared tempeh is a cake-like product, covered and penetrated completely with white mycelium, and has a clean, yeasty odor. When sliced and deep-fat fried, it has a nutty flavor, pleasant aroma, and crunchy texture, serving as a main dish or meat substitute. In recent years, tempeh has been found to provide some health benefits, including antimicrobial and antioxidant effects and protection against diarrhea (Hachmeister Fung, 1993 Nout Kiers, 2005). 

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