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2,3-Dimethylpyrazine
Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including cocoa, baked goods, coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. Examples File:2-Methylpyrazine.png , 2-Methylpyrazine (found in roasted sesame) File:2,3-Dimethyl Pyrazine Structural Formula V1.svg , 2,3-Dimethylpyrazine (found in roasted sesame) File:2,5-Dimethylpyrazin V1.svg , 2,5-Dimethylpyrazine (asparagus, tea, crispbread, malt, shrimp, soy, squid, Swiss chease, bread, roasted sesame) File:Tetramethylpyrazine.PNG , 2,3,5,6-Tetramethylpyrazine (nattō, fermented cocoa beans) 2-Methylpyrazine 2-Methylpyrazine was the volatile odorant found at the highest concentration in roasted sesame seed oil. 2,3-Dimethylpyrazine 2,3-Dimethylpyrazine is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyrazine
Pyrazine is a heterocyclic aromatic organic compound with the chemical formula C4H4N2. It is a symmetrical molecule with point group D2h. Pyrazine is less basic than pyridine, pyridazine and pyrimidine. It is a ''"deliquescent crystal or wax-like solid with a pungent, sweet, corn-like, nutty odour"''. Pyrazine and a variety of alkylpyrazines are flavor and aroma compounds found in baked and roasted goods. Tetramethylpyrazine (also known as ligustrazine) is reported to scavenge superoxide anion and decrease nitric oxide production in human Granulocytes. Synthesis Many methods exist for the organic synthesis of pyrazine and its derivatives. Some of these are among the oldest synthesis reactions still in use. In the Staedel–Rugheimer pyrazine synthesis (1876), 2-chloroacetophenone is reacted with ammonia to the amino ketone, then condensed and then oxidized to a pyrazine. A variation is the Gutknecht pyrazine synthesis (1879) also based on this selfcondensation, but dif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Bread
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes. History In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor. In England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, and was priced accordingly. However, by 1865, due to recently discovered health benefits of bran, brown meal's London price had increased to a point often greater than that of fine flour. Flour milling Historically, brown meal was wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Bean
The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of '' Theobroma cacao'', from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize, and pinolillo, a similar Nicaraguan drink made from a cornmeal & cocoa powder. Etymology The word ''cocoa'' comes from the Spanish word , which is derived from the Nahuatl word . The Nahuatl word, in turn, ultimately derives from the reconstructed Proto-Mixe–Zoquean word ''kakawa''. Used on its own, the term ''cocoa'' may also mean: * Hot cocoa, the drink more known as '' hot chocolate'' Terms derived from ''cocoa'' include: * Cocoa paste, ground cocoa beans: the mass is melted and separated into: ** Cocoa butter, a pale, yellow, edible fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nattō
, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served with ''karashi'' mustard, soy or ''tare'' sauce, and sometimes Japanese bunching onion. Within Japan, ''nattō'' is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. ''Nattō'' is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it out of habit. History Sources differ about the earliest origin of ''nattō''. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with ingredients and tools commonly available in Japan since ancient times. Legendary o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tetramethylpyrazine
Tetramethylpyrazine, also known as ligustrazine, is a chemical compound found in nattō and in fermented cocoa beans. In an observational study, tetramethylpyrazine was the dominant volatile organic compound in one sourdough starter. When purified, tetramethylpyrazine is a colorless solid. It is classified as an alkylpyrazine. Its biosynthesis involves amination of acetoin, the latter derived from pyruvate Pyruvic acid (CH3COCOOH) is the simplest of the alpha-keto acids, with a carboxylic acid and a ketone functional group. Pyruvate, the conjugate base, CH3COCOO−, is an intermediate in several metabolic pathways throughout the cell. Pyruvic aci .... It exhibits potential nootropic and antiinflammatory activities in rats. References Anti-inflammatory agents Pyrazines Fermented soy-based foods Components of chocolate {{heterocyclic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashed by mixing it with hot water, and then steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 °C (172 °F) for mashout. Lautering is the next step, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wild Rice
Wild rice, also called manoomin, Canada rice, Indian rice, or water oats, is any of four species of grasses that form the genus ''Zizania'', and the grain that can be harvested from them. The grain was historically gathered and eaten in both North America and China, but eaten less in China, where the plant's stem is used as a vegetable. Wild rice is not directly related to domesticated rice ('' Oryza sativa'' and '' Oryza glaberrima''), although they are close cousins, all belonging to the tribe Oryzeae. Wild-rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste. The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife. Species Three species of wild rice are native to North America: * Northern wild rice (''Zizania palustris'') is an annual plant native to the Great Lakes region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecans
The pecan (''Carya illinoinensis'') is a species of hickory native to the southern United States and northern Mexico in the region of the Mississippi River. The tree is cultivated for its seed in the southern United States, primarily in Georgia, New Mexico, Texas, and Mexico, which produces nearly half of the world total. The seed is an edible nut used as a snack and in various recipes, such as praline candy and pecan pie. The pecan is the state nut of Alabama, Arkansas, California, and Texas and is also the state tree of Texas. Name "Pecan" is from an Algonquin word, variously referring to pecans, walnuts, and hickory nuts. There are many pronunciations, some regional and others not.See "Pecan" at Wiktionary. The most common American pronunciation is . There is little agreement in the United States regarding the "correct" pronunciation, even regionally. Growth The pecan tree is a large deciduous tree, growing to in height, rarely to .Flora of North America''Carya illino ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazelnut
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus '' Corylus'', especially the nuts of the species '' Corylus avellana''. They are also known as cobnuts or filberts according to species. Hazelnuts are used in baking and desserts, confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars, hazelnut cocoa spread such as Nutella, and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and used as a cooking oil. Turkey and Italy are the world's two largest producers of hazelnuts. Description A cob is roughly spherical to oval, about long and in diameter, with an outer fibrous husk surrounding a smooth shell, while a filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peated Malt
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products. A typical primary mash ingredient is grain that has been malted. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts" . The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients. For exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries ( North American English), chips ( British English), finger chips (Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or '' allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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