Peppery taste

It crystallizes in large, transparent, rhombohedral tables has a peppery taste and an agreeable, aromatic odor it fuses at 44 F.),... 

Yellowish, oily mass sharp, peppery taste. So] in ale, ether, petr ether, uv max (methanol) 318 nm (e 16,200). 

It crystallizes in large, transparent, rhoinbohedral tables has a peppery taste, and an agreeable, aromatic odor it fuses at 44° (111°.2 F,), and boils at 230° (440° F.) is sparingly soluble in water, very soluble in alcohol and ether. IVith the alkalies it forms definite compounds, which are very soluble in water. Its reactions are very similar to those of phenol. 

CH = CHa—104—exists ready formed in essential oil of styrax. It is also formed by decomposition of cinnamic acid q.v. or, synthetically, by the action of a red heat upon pure acetylene, a mixture of acetylene and benzene, or a mixture of benzene and ethylene. It is a colorless liquid, has a penetrating odor, recalling those of benzene and naphthalene, and a peppery taste boils at 148° (289°. 4 P.) soluble in all proportions in alcohol and water neutral in reaction. 

Characters.— Ehizome from one to three inches long, and from one tenth to three tenths of an inch thick, cylindrical, contorted, rough from the scars of the coriaceous leaves, and furnished with numerous long, slender fibres has a peppery taste and peculiar odour. 

III. Clinical presentation. The onset of symptoms and clinical manifestations vary with each toxin (Table 11-27). In the majority of cases, the seafood appears normal with no adverse smell or taste (scombroid may have a peppery taste paly-toxin may be bitter). 

DM (weed) oH. Pale yellow oil, with a typical sweet-herby, peppery, somewhat caraway-like odor and pleasant, warm-herby, peppery taste with an anise-like undertone. 

The 2-mg gum is recommended for those smoking less than 25 cigarettes a day, and the 4-mg gum for those smoking more than 25 cigarettes a day. Generally, the gum should be used for up to 12 weeks at doses of no more than 24 pieces per day. It should be chewed slowly until a peppery or minty taste emerges and then parked for about 30 minutes or until the taste dissipates. A fixed schedule may be more efficacious than as-needed use. 

Angelica root oil is obtained by steam distillation of the dried roots of Angelica archangelica L. [Archangelica officinalis (Moench) Hoffm.], a plant occurring predominantly in Europe (Apiaceae). The oil is a pale yellow to deep amber liquid with a green, herbaceous, peppery, musk-like odor and a bittersweet taste. 

Clove Leaf Oil occurs as a pale yellow liquid with a sharp, spicy, peppery odor and taste. It is the volatile oil obtained by steam distillation of the leaves of Eugenia caryophyllata Thunberg (Eugenia aromatica L. Baill.) (Fam. Myrtaceae). It is soluble in propylene glycol and in most fixed oils with slight opalescence, and it is relatively insoluble in glycerin and in mineral oil. 

Angelica root/seed oM. Root oil yellow to brown oil. Seed oil yellowish oil. Greenish, spicy, slightly musklike, earthy-peppery odor peculiar sweet-aromatic, slightly bitter taste. 

Pharmacologically, evodiamine has been widely studied as innovative antiobesity agent and was classified as a full TRPV-1 (transient receptor potential vanilloid-type 1) agonist. This receptor is a nonspecific ion chaimel and is activated by not only chemical compounds containing vanUlyl moiety but also heat (>45 °C) and acid (micromolar range) stimuli. It exhibited binding affinity similar to capsaicin in Chinese hamster ovary cell model. Despite similar in vitro and in vivo anti-obese activities between these compounds, evodiamine has not perceptible taste, including a peppery hot taste [80, 81]. 

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