Taste herbaceous

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. 

The wines produced from Touriga Franca are characterized by an intense color (ruby tending to violaceous), associated with a complex, fine, and fruity aromas. Red fruits (such as raspberry and cherry), berries (blackberry), and floral notes are dominant attributes of its aroma. Previous work has shown that wines from Touriga Franca possess a high concentration of free terpenols, but lower than those that characterize Touriga Nacional wine (Oliveira et al., 2006). The wines also possess a light herbaceous taste combined with a full-bodied structure. These wines have fine sensory qualities (Bohm, 2007). 

Products J 0 and J l are meaty in aroma and flavor. 1 possesses a characteristic meaty note reminiscent of 1iver-sausage whilst has a roasted meat odor and a burnt meat taste. In addition, the cis stereoisomer has a carrot-like and mushroom-like aroma and a herbaceous and tropical fruit note. The flavor thresholds in water of JJD and 1 1 are below 100 ppb. 

Large cardamom is the dried fruit of a perennial herbaceous plant. Its quality characteristics are different from those of small cardamom. It is valued for its acceptable taste, flavour and aroma. The spice is used in rice preparations and meat dishes, besides a wide range of beverages and sweets. 

Physical form Light brown to green -yellow powder with typical herbaceous odour and bitter taste. 

FENNEL FRUIT Foeniculi fructus The schizocarpic fruit of Foeniculum vul tare, Mill., family Apiaceae, which is a herbaceous plant, endemic to the Mediterranean aera. The fennel fruit contains 2-6% volatile oil, FomicuU aetherokum, which has a bitter camphor-like taste of the optically active (-1-) fenchone (called BITTER FENNEL, Foeniculi amari fructus,) with minimum 60% anethole and 15%, fenchone, and the SWEET FENNEL, Foeniculi dulcis fructus, with trans-anethole 80%. 

E.18 has a oily-fruity odor and a fruity-earthy taste. (E.19) has an oily, herbaceous odor in extreme dilution below 10 ppm the taste is pleasantly sour, and less pleasant at higher concentrations, with bite and acid (Arctander, 1967). 

This acid has a sour-pungent odor, in dilution sour herbaceous, slightly green. The taste is warm-herbaceous, pleasantly sour below 1 ppm (Arctander, 1967), also described as valerianic, apple, strawberry (Chemisis, 1973). 

The odor is warm-herbaceous, winey-ethereal, remotely resembling that of Hungarian chamomile (matricaria oil). The flavor is sweet, herbaceous, hay-like, mildly tobacco-like (Arctander, 1967). The flavor threshold is lOOppm in water as determined by Brule et al. (1971) who found that it gave a mouldy, bitter taste depending on the concentration. 

It is described as having a warm, but nauseating, sweet-herbaceous odor with mildly tobacco-like notes and moderate tenacity, but in extreme dilution it displays a sweet-herbaceous, quite pleasant odor (Arctander, 1967). According to Winter et al. (1977c), it imparts an astringent and bitter taste to a neutral soluble coffee beverage at a concentration of 40 ppm. 

Properties Liq. fruit-like, herbaceous si. earthy odor fruit-like, balsamic-herbaceous taste in dils. 

Definition Petroseiinum crispum Properties Warm herbaceous fresh odor, warm spicy aromatic bitter taste Uses Natural flavoring agent in foods and pharmaceuticals... 

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). 

The leaves of the Cotyledon calycina, a plant called by Mr. Salisbury Bryophyllum calycinum, which on the whole have a herbaceous taste, are in the morning as acid as sorrel, if not more so as the day advances, they lose their acidity, and are tasteless about noon and become bitterish towards evening. ... 

Peppermint oil is obtained from flowering tops and leaves of Menta x piperita L. (herbaceous perennial plant, Lamiaceae), yield of 0.3-0.7%. The oil is a colorless, pale yellow or pale greenish-yellow liquid. It has a characteristic mint odor and taste followed by the sensation of cold. It is used to give a peppermint flavor to a wide range of applications, at first as flavor additives in bubble gum and toothpaste. It is also used in mint and herbal blends and in liquor and sweets flavors. 

This increased maceration can be an advantage in certain cases but it tends to increase the herbaceous astringency and disagreeable tastes of average varieties. 

To simplify devatting, a method was developed consisting of energetically mixing fermentor contents to disperse the pomace and homogenize the tank. A pump transfers the mixture to the press the juice and skins are then separated in the press cage. This method, however, is detrimental to wine quality the brutal mechanical action on the pomace induces vegetal and herbaceous tastes furthermore, these flaws are not limited to the press wine—they are distributed to all of the wine. 

When grapes have reached their minimum sugar concentration, harvest is possible but several other conditions must also be satisfied grape-tasting indicates the disappearance of herbaceous aromas whereas fruity aromas, characteristic of the variety. 

Properties Coloriess oily liq., tfesh orange-rose odor, si. herbaceous taste sol. In oxygenated soivs. misc. In alcohol, ether, chlorotbnn pract. insol. in water m.w. 130.26 dens. 0.827 vapor pressure 0.0794 mm Hg m.p. -16.7 C b.p. 194.5 C flash pt. 81 C ref. index 1.429 (20 C) surf. tens. 26.92 dynes/cm dielec, const. 10.34... 

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