Tomatoes, roasted

As discussed above, cresols are widely distributed natural compounds. They are formed as metabolites of microbial activity and are excreted in the urine of mammals. Various plant lipid constituents, including many oils, contain cresols. Cresols have also been detected in certain foods and beverages such as tomatoes, tomato ketchup, cooked asparagus, various cheeses, butter, oil, red wine, distilled spirits, raw and roasted coffee, black tea, smoked foods, tobacco, and tobacco smoke (Fiege and Bayer 1987). However, very few monitoring data for cresols in food were found in the literature. 

A variety of specialty oils exists. Pumpkin seed oil is popular in Central Europe. Sesame oil is used throughout the Middle East and the Orient and roasted sesame oil is used in very small amounts to flavor Asiatic foods. Nut oils, grape seed oil, tomato seed oil, and herb-flavored oils are available. 

Rice bran Roasted game Ry-Krisp Tomatoes, dried Veal joint jelly Walnuts... 

There are plenty of things to choose from for breakfast, lunch or dinner. For a nice salad try the NuMex Caesar - romaine lettuce, tomatoes, roasted peppers, baked tortillas, toasted pepitas, poblano caesar dressing, and red chili croutons. A good sandwich is the Westsider - baked Japanese eggplant, roasted red peppers, melted mozzarella, tomatoes and fresh herb mustard on a multigrain bun. They do serve chicken and fish here, but no red meat. 

The flavor of tomatoes is intensified by slowly roasting them in an oven. Cherry tomatoes are the easiest to use (yellow and red varieties work equally well), and cherry plum tomatoes are particularly good. It s worth preparing as many tomatoes as possible at a time, and use as much garlic and herbs as you like. 

Thiazoles occur in nature as substances with an aromatic odour, for instance 4-methyl-5-vinylthiazole in the aroma of cocoa beans and passion fruit, 2-isobutylthiazole in tomatoes and 2-acetylthiazole in the aroma of roasted meat. 

A careful organoleptic evaluation of the a,p-unsaturated aldehyde (17) which was detected in various food products such as carrot root oil (72), tomato (74), beef (342) and cranberry (17) has shown that this aldehyde has some remarkable flavor properties. Above the threshold concentration of about 0.1 ppb (72), for example at 0.4 to 2 ppb in water, ( )-2-nonenal (17) possesses a woody character (470). Above 8 ppb the sensory impression turns into a fatty one which becomes unpleasant above 30 ppb. Finally, an aqueous solution of 1,000 ppb of aldehyde (17) has a strong taste of cucumber. The fresh-brew woody note of roasted and ground coffee as well as the woody effect in bell peppers is due to the presence of this compound (470). Addition of (jE)-2-nonenal (17) to cranberry juice at a level of 1 ppb causes a considerable reduction in the normal astringent character of the juice (470) without any change of the original odor impression. An antagonistic effect of (17) is observed on the flavor of (Z)-3-hexenal (5) (375). Above 2 flavor units (E) 2 nonenal (17) causes the stale flavor of spoiled beers (381). 

Thiazoles and pyrazines have somewhat similar sensory properties. Pittet and Hniza [54] and Ho and Jim [63] have reported that the alkylthiazoles give green, nutty, roasted, vegetable, or meaty notes. Trimethyl thiazole is reported to have a cocoa, nutty character. 2-isobutyl thiazole is one of the best known thiazoles and has a strong, green odor of tomato leaf This compound is considered to be important to tomato flavor. 2,4-dimethyl-5-vinyl thiazole has a nut-like odor. 2-acetyl thiazole is characterized as having a nutty, cereal, and popcorn flavor [47],... 

OH 6 Woody Milk, soya souce, roasted peanuts, tomatoes, coffee... 

Products with extended shelf lives are in their own juice or in added oil, or in some sauce or cream (e. g. sardine pilchards, Sardina pilchardus, packed in olive or soya oil, tomato mustard, or lemon juice). Also available are fish paste, meat balls or Frikadellen (Germany), i. e. flesh of white fish made into rissoles using flour, eggs and spices, which are then roasted, deep fried and used ready-to-serve, as hors d oeuvres, and fish salad. The latter products are canned or packed in glass jars, and may be packed under controlled atmosphere. 

Although cucumbers are rarely cooked, they are an adventure in good eating when (1) boiled and served with a special sauce (2) grated and added to a soup (3) stewed or roasted with meat (4) sliced, dipped in egg batter or flour, and fried (5) stewed with tomatoes and (6) hollowed out by removal of the seeds, stuffed with bread crumbs, cheese, chopped eggs, meat, nuts, or poultry, and baked. 

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