Vegetables flavor

But bourbon and a squeeze of lemon give the soda s vegetal flavor a subtlety that would have surprised Dr. Brown. It s a whiskey Collins, which is mixed with club soda, but less anemic. Papa—the kid s gonna live ... 

Vegetables contain some flavor compounds, the concentrations of which are mostly too low to obtain essential oils. In the tissues of some vegetables, volatile compounds are enzymatically produced when they are disrupted. Vegetables have the function of flavoring only after their cells are disrupted or after being oil-fried. Vegetable flavors are classified in the category of savory flavor, while fruit flavors are classified as sweet flavors. 

Allylic sulfur Diallyl sulfide, diallyl Allium vegetables Flavor... 

With a concentration of 1 ppm, M.19 has a green, walnut, anise, vegetable flavor (Chemisis, 1981). 

Occurrence E)-2-A. Cg-C,3 in citrus oils, especially bitter orange, Cg also in guava and ginger aromas, C, in bread, cucumber, carrot (see vegetable flavors) and rice flavor, c,o in coriander oil, butter, chicken and guava aroma, C,2 in coriander oil, peanut and meat flavor. (Z)-4-Heptenal is found, among others, in "butter, seafood and tea flavor, (Z)-3- and (Z)-6-nonenal in cucumber, melon and fish aroma, and (Z)-4-decenal in calamus oil and Citrus junos oil. ... 

M l,2-Dlthlole, l,2-DHhiolane-4-carboxylic acid (mathyl ester) see vegetable flavors (asparagus). 

Ethyl-S-niethyl-lr2,4-trithiolane see vegetable flavors (leek). 

Occurrence Widely distributed in essential oils, especially of spice plants, fruit, vegetable, and meat flavor particularly important in the flavors of apple juice ( impact compound), kiwis, tea, and fresh tomatoes occurs also as an alaim or defence substance in various insects, e.g., bugs. For preparation, see Lit. used mainly in fruit and vegetable flavors. 

Z)-3-H. odor of freshly cut leaves, olfactory threshold 0.25 ppb, bp. 36 C (2.7 kPa). Occurs frequently together with ( )-2-H. in fruit and vegetable flavors isomerizes readily to ( )-2-H. and thus is not used widely. 

E,Z)-2,6-N. (violet leaf aldehyde) bp. 88 °C (1.3 kPa), LD50 (rat p.o.) >5 g/kg fatty-green odor of violet leaves in which it was first detected in 1925, ( ,Z)-structure assigned in 1944. It also occurs in vegetable flavors ( impact compound in cucumber), fruit flavors (guava, melon, mango), meat, and seafood flavors. For synthesis, see Lit.. ... 

Pentanedione see butter flavor. l-Penten-3-one see vegetable flavors (tomato). Pentosans see polyoses. 

Potassium D-idarate see leaf-movement factors. Potassium iespedozate see leaf-movement factors. Potassium L-malate see leaf-movement factors. Potato flavor see vegetable flavors. 

Tomatbie see Solanum steroid alkaloid glycosides. Tomato flavor see vegetable flavors. 

Scale 1 = staling, broccoli flavor, 7 = green vegetable flavor. 

Justus G. Kirchneb, The Chemistry of Fruit and Vegetable Flavors. 259... 

Jiang Y, Song J (2010) Fruits and fruit flavor Classification and biological characterization. In Hui YH (ed) Handbook of Fruit and Vegetable Flavors, John Wiley Sons, Inc., Hoboken, NJ, USA... 

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