Odour volatile aromatics

Jamaica ginger is light in colour. The odour is aromatic, agreeable, pungent and spicy. The taste is aromatic, pungent, and with a volatile oil content of 1.0% vol/wt. 

Several sulfur compounds have been detected as volatile constituents of truffles. 2,4-Dithiapentane is a major component of the volatile aromatic compounds of the Italian white truffle, Tuber magnatum. Over 120 compounds have been detected in the black Perigord truffle, T. melanosporum. These include dimethyl sulfide, 2-methylbutanol, 2-methylpropanal and2-methylpropan-l-ol. The nutty and earthy flavour is attributed to anisoles and polymethoxybenzenes. Truffles also produce a volatile steroid, androst-16-en-3-one (7.67), which when more concentrated has an unpleasant smell. The combination of these compounds produces an odour that is a powerful animal attractant. The capacity of animals to detect the presence of underground black truffles by these substances has been evaluated by burying samples of the different compounds. The animals located the dimethyl sulfide lure as well as the black truffle flavouring. 

Description (at STP) Volatile, colourless liquid, sweet odour Volatile, colourless liquid, sweet odour Volatile, colourless liquid, sweet odour Crystalline, aromatic, white, solid hydrocarbon. Odour of mothballs Volatile, colourless liquid with mildly sweet odour. Also known as tetra-chloroethylene, PERC, perchloro-ethylene, and PCE. Colourless volatile liquid with sweet odour like chloroform. Vapour is much denser than air. Also known as trichloroethylene, ethylene trichloride, TCE and trilene Colourless gas with slightly sweet odour... 

The essential oil from the leaves has been investigated by So Uchida. On distillation vitti steam the green leaves yielded 0 70 per cent, of volatile oil, which was brov.-Qisli.yellow in colour and had a fresh aromatic odour. It has the following characters ... 

According to V.d.Hoek (1) the aeration requires at least an input of 36 kWh per pig place per year, summarize all this literature. Just the principles are important. Under anaerobic conditions different types of microbes transported the volatile fatty acids and the aromatic compounds to CH4, C02, H20 and NH4OH. There is also some H2S produced from the digestion of several protein acids (cysteine and methionine). All these endproducts together, known as biogas, have a typical odour, mainly caused by H2S and NH3. Because of the breakdown of the malodorous compounds the slurry has lost its typical smell. 

The edible portion of broccoli Brassica oleracea var. italica) is the inflorescence, and it is normally eaten cooked, with the main meal. Over 40 volatile compounds have been identified from raw or cooked broccoli. The most influential aroma compounds found in broccoli are sulfides, isothiocyanates, aliphatic aldehydes, alcohols and aromatic compounds [35, 166-169]. Broccoli is mainly characterised by sulfurous aroma compounds, which are formed from gluco-sinolates and amino acid precursors (Sects. 7.2.2, 7.2.3) [170-173]. The strong off-odours produced by broccoli have mainly been associated with volatile sulfur compounds, such as methanethiol, hydrogen sulfide, dimethyl disulfide and trimethyl disulfide [169,171, 174, 175]. Other volatile compounds that also have been reported as important to broccoli aroma and odour are dimethyl sulfide, hexanal, (Z)-3-hexen-l-ol, nonanal, ethanol, methyl thiocyanate, butyl isothiocyanate, 2-methylbutyl isothiocyanate and 3-isopropyl-2-methoxypyrazine... 

Parsley (Petroselinum crispum) is a member of the Apiaceae family. The fresh leaves of parsley and the dried herb are widely used as flavouring. More than 80 compounds have been identified in the volatile fraction, and the aromatic volatiles of parsley are mainly monoterpenes and the aromatics myristicin and api-ole. It is suggested that the characteristic odour of parsley is due to the presence ofp-mentha-l,3,8-triene, myrcene, 3-sec-butyl-2-methoxypyrazine, myristicin, linalool, (Z)-6-decenal and (Z)-3-hexenal [227, 228]. Furthermore, /3-phellan-drene, 4-isopropenyl-l-methylbenzene and terpinolene contribute significantly... 

Analysis of the volatile compounds of tamarind revealed the presence of more than 80 compounds. Aromatic and furan derivatives were dominant. The major constituents were 2-phenyl acetaldehyde (25.4% of total volatiles), which has a fruity and honey-like odour, 2-furfural (20.7%), having a caramel-like flavour, followed by hexadecanoic acid (18.1%) and limonene, which has a citrus flavour. A list of the volatile compounds detected in tamarind is given in Table 20.5. 

Inks and prints are analysed in order to ensure safety. This includes testing for harmful substances with potential to migrate into food. Environmental pressure may result in a demand for testing, for example, vegetable oils versus petroleum distillates. There might also be a need to determine the content of aromatic compounds in the ink in order to avoid odour and taint problems. For chemical analysis of prints and determination of ink components a number of methods are available, such as pyrolysis, infra-red spectrometry, gas chromatography and mass spectrometry. Volatile compounds are usually analysed by a headspace technique. The progress in chemical analysis is so rapid that any method may be considered obsolete after a limited number of... 

Dtnitrochlorhydrin forma a colourless liquid with a slightly aromatic odour. The commercial product is yellow to yellowish-brown. It is less viscous and more volatile than nitroglycerine. 

CIC Vanillin, the main component in vanilla flavour is the basic key ingredient for the creamy, sweet character. All other volatile flavouring compounds have been identified only in small traces. Among them 2-methoxy phenol and 2-methoxy-4-vinyl phenol are responsible for the phenolic, smoky odour. 4-Methoxy benzalde-hyde, 3,4-methylene-dioxy-benzaldehyde, methyl benzoate and methyl ciimamate impart the warm, powdery, aromatic floral character. Vitispirane adds a fruity, floral topnote. Natural vanilla extract blends very well with other flavourings and it has been modified in different directions ethyl vanillin is used to increase the sweet, creamy vanillin aspect. Tonka beans and coumarin add a full, dried hay, slightly caramel-like custard aspect, supported by the butter notes of diacetyl and 4-hydroxy-decanolide. 

The aromatic mustard oils are in part colourless liquids, in part crys tallisable solids, the lower members are easily volatile with steam, and possess a characteristic odour. In chemical behaviour they are very active. If they are warmed for a long time with an alcohol, they combine with the alcohol, addition taking place and a thiourethane is... 

EPTC (2) is a liquid with an aromatic odour, miscible with organic solvents. Its solubility in water at 20°C is 365 mg/l, and it is relatively volatile, particularly in humid soils. This is why results obtained in its preemergence application varied widely until incorporation techniques were developed. It is also incorporated into the soil by irrigation immediately after application. This is made possible by the fact that, while strongly adsorbed by dry soil, it can be easily displaced by water. 

Characters.—Colourless or pale greenish-yellow, sweetish odour, and warm aromatic taste. Completely volatilized by heat. 

The term aromatic was first applied in the early part of the nineteenth century to compounds having an aromatic odour, which had been isolated from many volatile vegetable oils, for example benz-aldehyde (from oil of bitter almonds), methyl salicylate (from oil of wintergreen), anethole (from aniseed) and many others. Around 1800, substances designated as aromatic also included non-benzenoid compounds, largely consisting of terpenoid natural oils. (For an... 

Alcohols in peas are mostly formed from enzymatic oxidation of lipids. Physical damage, storage and processing of seeds could lead to the formation of alcohols (Eriksson, 1967 de Lumen et al., 1978 Oomah Liang, 2007). Volatile alcoholic compounds have distinct characteristics and they could therefore affect the taste and flavour of peas. For example, 1-propanol has an alcoholic odour and a fruity flavour 2-methyl-l-propanol has a wine odour, 3-methyl-l-butanol has a fruity, banana, sweet odour with a bittersweet taste 1-hexanol has an herbaceous, mild, sweet, green fruity odour and an aromatic flavour 1-heptanol has an aromatic and fatty odour and a spicy taste, whereas 1-octanol has a fresh, orange-rose odour and an oily, sweet taste (Burdock, 2002). 

Symmetric and asymmetric aliphatic, alicyclic and aromatic ethers and ethers with the oxygen atom bound in the ring can be found in foods. Volatile dialkyl ethers are virtually absent from foods, but some are synthesised and used as flavourings, especially for cosmetic purposes. Odour- and taste-active ethers are mainly terpenoid ethers, derived from monoterpenes and sesquiterpenes, and aromatic ethers. 

The berries are coarsely ground and distilled with steam, yielding horn 10 to 18 per cent, of volatile oil. This is of a faint greenish or greenish-blue colour, and of very characteristic and somewhat aromatic odour. The colour has been stated to be due to copper, but this is errcmeous, as the higher fractions contain a blue oil m greater or less quantity, which determines the tint of the liquid. 

The crude oil was light lemon-coloured, had an indistinct odour at first, but distinctly a secondary aromatic one. The chief constituents were dextro-rotatory pinene, geraniol, geranyl-acetate, gerany 1-valerian-.ate, a small amount of a sesquiterpene, tc ether with a little volatile a,ldehyde, and most probably a minute quantity of amyl-acetate. No other terpene than pinene was detected and cineol was quite absent. 

Methacrylate cements Methyl methacrylate, benzoyl peroxide and aromatic amine Very volatile, flammable, high odour, high strength and brittle... 

If ammonia or a volatile aliphatic amine is evolved (similar odours) an ammonium salt of an acid or a salt of an aliphatic amine may be present. The separation of a base as a solid, oily layer or emulsion (careful observation required), probably denotes a salt of an aromatic amine or of a substituted hydrazine—cf. test 10. 

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