Pastry odorants

Odour thresholds and odour activity values (OAV) of important pastry odorants (PB butter pastry PM margarine pastry) [441 ... 

Celery Seed. Celery spice is the dried ripe fmit of y piumgraveolens L. (UmbeUiferae) a biennial, sometimes aimual, herb native to southern Europe and grown extensively in India, China, Mexico, and the United States. The seed is 0.42 cm long and brown. The odor of the seed is characteristic and warm and the taste somewhat bitter. It is used in tomato ketchup, sauces, soups, pickles, pastries, salads, and certain cheeses. 

The color of crude coconut oil varies from a light yellow to brownish yellow. The National Institute of Oilseed Products specification limit is 15.0 maximum Lovibond red color. Normal processing techniques will produce deodorized oils with very pale yellow colors. The odor and taste of coconut oil are largely due to the presence of small quantities of lactones (less than 150 ppm). Because coconut oil is low in rmsaturated fatty acids, it has a high resistance to oxidation however, coconut oil will hydrolyze two to ten time faster than normal oils to produce a disagreeable soapy flavor. Coconut oil hydrolysis proceeds slowly in the presence of free moisture alone, but rapidly when an enzyme lipase is present in the food product. Pastry dough and cake batters are examples of such products (O Brien 2008). 

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