Oily flavours

Terpenes were originally named after turpentine, the volatile oil from pine trees used in oil painting, whose major constituent is a-pinene. The term was rather vaguely used for all the volatile oily compounds, insoluble in water and usually with resiny smells from plants. The oils distilled from plants, which often contain perfumery or flavouring materials, are called essential oils and these too contain terpenes. Examples include camphor from the camphor tree, used to preserve clothes from moths, humulene from hops, which helps to give beer its flavour, and phytol, found in many plants. 

In these systems, emulsifiers can be used to disperse oily ingredients such as flavours. Another use is to make it easier for the granules to flow during processing. 

Widely used on fresh and fix)zen meat and fish to prevent superficial dehydration (Shaw et al. 1980X sausage casing (Macquarrie 2002), granulation-coated powder, dry solids foods, oily foods (Ninomiya et al. 1997), soft nongelatine capsules (Bartkowiak and Himkeler 2001 Fonkwe et al. 2003 Tanner et al. 2002) Arabic gum limitation of flavour evaporation (Nisperos-Carriedo 1994)... 

A yellowish volatile oily liquid, CeHsCHO r.d. 1.04 m.p. -26°C b.p. 178.1°C. The compound occurs in almond kernels and has an almond-like smell. It is made from methyl-benzene (by conversion to dichloromethyl benzene, C6H5CHCI2, followed by hydrolysis). Benzenecarbaldehyde is used in flavourings, perfumery, and the dyestuffs industry. 

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). 

Occurs as esters in oil of pelargonium. Acid isolated from Ajania, Rubus, Rhamnus, Paulounia, Artemisia spp., numerous other plant sources and human skin. Acts as bactericide and fungicide. Is used in snail repellents. Simple esters used as flavouring ingedients. Oily, irritant liq. with characteristic odour. Mp 15°, Fp 12.24°. Bp 255°, Bpi 98.9°. p a 4.95. Spar, steam-volatile. 

Products fried in the HOLLCan, MOSUN and HOSUN oils received the highest acceptance scores for French fries and chicken strips. Fish sticks were scored at lower level than other two products, the main negative characteristics described by panellists for this product were oily, off-flavour and stale. Due to the different coating used in this product, amount of absorbed oil was about two times higher than in other products. Generally, French fries and chicken sticks were rated at higher acceptance level than fish sticks. 

It has been fourrd that the glycerine contents of wine has much to do with its flavour, and that in addition to the sweet taste possessed in a high degree by glycerine, it also imparts to it those qualities which are designated as maturation and oiliness. 

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