On food and cooking the science and lore of the kitchen ( PDFDrive ) 753
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (121.5 KB, 2 trang )
ChemicalCompound Aroma
Terpenes
Pinenes Pineneedlesandbark
Limonene,terpinene,citral Citrusfruits
Geraniol Roses
Linalool Lilyofthevalley
Cineole Eucalyptus
Mentholandmenthone Peppermint
L-carvone Spearmint
D-carvone Caraway
Phenolics
Eugenol Clove
Cinnamaldehyde Cinnamonandcassia
Anethole Anise
Vanillin Vanilla
Thymol Thyme
Carvacrol Oregano
Estragole Tarragon
TheFlavorComponentsinCommon
Herbs
This chart and the chart opposite are a
guide to experiencing flavorings from
plantsastheflavormixturestheytrulyare.
The charts identify some of the important
flavornotesinindividualherbsandspices,
bothbygeneralsensoryqualityandbythe
names of the chemicals that contribute
them. This information can help us
perceivemoreintheflavorofagivenherb
or spice, and understand its affinities for
otheringredients.
The lists of flavor qualities and
chemicals are selective, and the groupings
informal. The “light” category comprises
