Slight nutty

Chemical Designations - Synonyms No common synonyms Chemical Formula Not applicable. Observable Characteristics - Physical State (as shipped) Liquid Color Pale yellow Odor. Characteristic slight nutty odor. 

Vacreation accomplishes a number of tasks in one operation. Pasteurization of the cream for buttermaking is perhaps the most important of these, followed by steam stripping of off odors. Other functions include destruction of natural milk lipases and development of a slightly nutty or cooked flavor in the resulting butter. 

Normal safflower oil is pale yellow to golden and has a slightly nutty flavor. Table 9 summarizes the important chemical and physical characteristics of U.S. safflower oil. Safflower oil exhibits the highest level of hnoleic fatty acid of any commercially available oil. This high level, combined with an absence of linolenic fatty acid, is what has made safflower oil attractive to consumers, initially as a... 

Flavor/odor Slightly nutty to moderate bitter, pungent... 

Acidulated soybean soapstock is the product obtained from the complete acidulation and thorough setting of soapstock, which itself is the by-product obtained from the alkali refining of soybean oil. It is sold on a basis of 95% total fatty acid content. If it falls below 85% total fatty acid content, it may be rejected. Typical analyses are TFAs, 90% moisture, 1% and iodine value 125. In practice, soybean soapstock may be found in combinations with other vegetable oil soapstocks. The buyer should determine if cottonseed soapstock is present, as it may contain gossypol, which is detrimental in nonruminant feeds. Physical properties are medium brown color odor somewhat typical of soybeans, slightly nutty solid when cool and liquid and pumpable at 38 14°C (100-110°F). It qualifies under AAFCO 33.3, IFN 4-17-893 (31). 

Clear, light yellow-colored, oily liquid with a faint characteristic odor and slightly nutty, sweet taste resembling cooked sweet corn. 

The seed oil is golden yellow, with a nutty odor and a pleasant, although slightly bitter flavor, and has been described as similar to almond oil in consistency and taste (van der Maesen, 2006). 

The neutral fraction of plain cashews had a mildly estery, fragrant, green flavor, typically reminiscent of freshly plucked cashew nuts. The neutral fraction of roasted nuts had an estery, nutty and slightly pungent, heavy aroma. The acidic fractions of plain and roasted samples had the typical, short chain fatty acid note. The quantitative distribution of various fractions is shown inTable II. 

Acetyl-2,5-dimethyl Fu ran FEMA No. 3391 2,5-Dimethyl-3-acetylfuran 138.17/C8H10O2/ COCH3 Jl ( h3c 0 ch3 yel liq/ powerful, slightly roasted, nutty s—ale, most fixed oils, prop glycol ss—water/ 83° (11 mm Hg) ... 

Methylpyrazine FEMA No. 3309 94.12/C5HgN2/ n ch3 tJ N colorless to slightly yel liq/ nutty, cocoa m—water, ale, acetone, most fixed oils/ 137° ... 

Dimethylpyrazine Odor, Solubility revised. FEMA No. 3271 108.14/C6H8N2/ N CH3 f T colorless to slightly yel liq/ nutty, cocoa m—org solvents, water/ 156° 1 mL in 1 mL 95% ethanol... 

The commercial almond is the pit of the peach-like fruit, not consumed as such. The raw almond has a nutty, fatty, slightly green and benzaldehyde character. Almonds are generally roasted to get the typical roasted, nutty, popcorn, slight caramel character with a very low benzaldehyde note. The well known bitter almond oil is isolated from fresh raw bitter almonds and consists mainly of pure benzaldehyde. 

Fresh coconut milk has a sweet juicy, fruity, slightly creamy, fatty flavour. Roasted coconut meat develops a nice creamy, nutty characteristic odour and taste. 

NV 2-methylthio-3-methylpyrazine [21948-70-9] nutty, sweet, meaty, slightly green flavor... 

For the ( )-isomer, the aroma description is fatty-nutty, and for the (Z) fatty-fruity-slight and green (Ullrich and Grosch). 

The flavor in water is cocoa, nutty (Pittet and Hruza, 1974), also described as cocoa, roasted-toasted, slightly liquorice at a concentration of lppm (Chemisis, 1993). A threshold of 1.8-7.2 p-g/m3 air was found by Gasser and Grosch (1990). 

Bread-like, buttery top-note nutty and astringent with a slight creamy almond nuance flavor sweet, somewhat fruity, caramellic... 

Odor and flavor strong com/feed slight com shght nutty/butteiy... 

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