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Woody flavor

Glycyrrhizin is 50-100 times sweeter than sucrose and has a slow onset of taste and a long aftertaste (Table 1). It exhibits a dark, sweet, woody flavor, which limits its use as a pure sweetener. Glycyrrhizin provides licorice flavor, enhances food flavors, masks bitter flavors, and increases the perceived sweetness level of sucrose. It also has the potential for providing functional characteristics, including foaming, viscosity control, gel formation, and possibly antioxidant characteristics (3,19,58). [Pg.542]

This is a well-balanced beer with a mineral-woody flavor It does need 3-4 weeks of aging in the bottle for the flavors to meld. [Pg.32]

Identified in raw coffee by Gutmann et al. (1979) (who also found methylindan without any precision). It has an earthy, woody flavor (Chemisis, 1979). [Pg.95]

Kanakapura and Pradeep, 2013). The essential oils of kumquat peel contain- much of the aroma of the fruit and is composed principally of limonene, which makes up around 93% of the total essential oil composition. Besides limonene and a-pinene (0.34%), both being monoterpenes, the oil is unusually rich in sesquiterpenes (0.38% total), such as a-bergamotene (0.021%), caryophyllene (0.18%), a-humulene (0.07%) and a-murolene (0.06%), and these contribute to the spicy and woody flavor of the fruit (Koyasako and Bernhard, 1983). Wang and colleagues (2012) analysed essential oils from Fortunellacrassifolia peels and provided an order of occurrence as follows for major compounds limonene>myrcene> camphene> a-selinene>a-pinene> 3,4-dimethyl styrene> P-elemene. [Pg.194]

Picking too early means they will not have developed their full flavor leave it too late and they become fibrous and woody. [Pg.268]

The odors of single chemical compounds are extremely difficult to describe unequivocally. The odors of complex mixtures are often impossible to describe unless one of the components is so characteristic that it largely determines the odor or flavor of the composition. Although an objective classification is not possible, an odor can be described by adjectives such as flowery, fruity, woody, or hay-like, which relate the fragrances to natural or other known products with similar odors. [Pg.6]

Veratraldehyde can be prepared by methylation of vanillin. It is used in oriental and warm-woody fragrances, as well as in flavor compositions for vanilla notes. It is an intermediate in, for example, the synthesis of pharmaceuticals. [Pg.136]

Coffee flavor is a complex mixture of compounds belonging to many classes in distinct concentration ratios. Flament (2 ) listed 1 7 typical constituents of coffee aroma with buttery, woody, green, earthy caramel, burnt, smoky, roasted and sulfury notes, aroma and flavor qualities. [Pg.297]

Solvent extraction (diethylether) and vacuum distillation were evaluated as techniques to remove aroma constituents from brewed coffee. Despite multiple extractions or repeated distillations, the aroma constituents of coffee could not be entirely removed. The treated coffee contained a woody, heavy, burned aroma. Results demonstrate that it is difficult to effectively separate the volatile aroma constituents from a food product which obtains its flavor from Maillard reactions and thus the relative flavor contribution of volatile vs non-volatile components is difficult to access. [Pg.302]

A series of alcohols (C4 - Cll) were identified in the tail meat. Odor threshold concentrations were generally higher for alcohols than the aldehyde counterparts. Except for 1-pentanol, the remainder of alcohol peaks were very small and might not be significant in overall arctna of boiled crayfish tail meat. Josephson et al. (23-25) found l-octen-3-ol, an enzymatic reaction product derived from lipids, to be one of the volatile ccxnponents widely distributed in fresh and saltwater fish. The compound 2-butoxyethanol identified in crayfish tail meat (3) has been reported in beef products (26-27). GC aroma perception of standard 2-butoxyethanol gave a spicy and woody note, hence this compound could be an important flavor component of the boiled crayfish tail meat. [Pg.393]

Recently, AEDA and SHA-0 yielded 41 and 45 odor active compounds for Scheurebe and Gewurztraminer wines, respectively (P). Ethyl 2-methylbutyrate, ethyl isobutyrate, 2-phenylethanol, 3-methylbutanol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-ethylphenol and one unknown compound, named wine lactone, showed high flavor dilution (FD)- factors (Table I) in Gewurztraminer and Scheurebe wines. 4-Mercapto-4-methylpentan-2-one belongs to the most potent odorants only in the variety Scheurebe whereas cis-rose oxide was perceived only in Gewurztraminer (Table I). 4-Mercapto-4-methylpentan-2-one was identified for the first time in Sauvignon blanc wines (JO). The unknown compound with coconut, woody and sweet odor quality, which has not yet been detected in wine or a food, was identified as 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone) (JJ). [Pg.40]

Kraft et al., 2000). This particular type of pharmacophore has been termed an olpfactophore and a review by Kraft includes the development of olfactophores and SAR for the major odor notes of relevance in perfumery "fruity, "marine," "green," "floral," "spicy," "woody," "amber," and "musky" (Kraft et al., 2000). In addition to perfumery, odors are also of great importance in the food industry, for example, in the development of flavors. [Pg.48]

The typical dictionary definition of herb includes the fact that it is a plant that does not develop persistent, above-ground woody tissue and that it is used for both medical reasons and for flavoring foods. Professor Varro Tyler, a world-famous pharmacy educator, takes this definition a step further and presents it in a fashion truly relevant to pharmacy crude drugs of vegetable origin utilized for the treatment of disease states, often of a chronic nature, or to attain or maintain a condition of improved health. 1... [Pg.377]

The pure substance has a camphor-like odor, which becomes musty, earthy, tarry and mouldy on dilution. The flavor is woody, camphoraceous, earthy, mouldy, borneol-like for the (1/ )- isomer and more fenchol-like for the (lS -isomer (Chemisis, 1994). For Vitzthum et al. (1990), it is responsible for the earthy, musty smell of robusta coffee, with an odor threshold of 0.005 ppb in coffee beverages and 0.0025 ppb in water. Other thresholds in water quoted by these authors vary from 0.0014-0.1 ppb. For Rouge et al. (1993, see above) 2-methylisoborneol is not responsible for the robusta flavor character in a brew. [Pg.107]

The (C./Tj-isomer has a fatty, woody, herbal flavor (Chemisis, 1968). [Pg.119]

The flavor of 3-damascenone is described as fruity-juicy, red-fruit, woody, sweet (Chemisis, 1999). By GC-olfactometry, the odor is described as tea-like, fruity (Holscher et al., 1990) or honey-like, fruity (Blank et al., 1992b). The latter authors found that the contribution to the flavor was stronger with the powder than with the brew they gave a threshold of 0.002 - 0.004 xg/m3 air. Ohloff (1978b) reported... [Pg.132]

The odor threshold of 0.6 ppb (cellulose) is given by the latter authors. The flavor is blueberry, fruity, woody, animal (Chemisis, 1995). The threshold in water is 0.01 ppb (Takeoka et al.. 1995). [Pg.179]

Warm, sweet, hay- and tobacco-like, herbaceous odor of moderate tenacity (Arctander, 1967). The sensory properties mentioned by Dufosse et al. (1994) are sweet, herbaceous, fatty, coconut-like, woody, resinous. The (R)- enantiomer has a faint, sweet odor, and the (S) is nearly odorless according to Mosandl and Gunther (1989). The flavor is milky, fatty, weak for the racemic lactone (Chemisis, 1996). [Pg.183]

Guaiacol has a powerful smoke-like, somewhat medicinal odor (Arctander, 1967) it is described as phenolic, burnt by Blank et al. (1992b), phenolic, spicy (1992a), and perceived as phenolic, aromatic by Holscher et al. (1990). The flavor is described as smoky, woody, phenolic, meaty (Chemisis, 1996). Wasserman (1966) found an odor threshold in water of 21 ppb with a flavor threshold of 13 ppb. According to Buttery et al. (1971) the odor threshold in water is 3 ppb, 2.5 ppb for Semmelroch et al. (1995). For Pollien et al. (1998), guaiacol has a high aroma impact in a brew and even more in an instant coffee prepared with the same blend (GC-olfactometry, SNIF method, see Section 3.3). [Pg.198]


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See also in sourсe #XX -- [ Pg.421 ]




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