Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. The saturated aliphatic aldehyde having six carbon atoms

Etymologies

from Wiktionary, Creative Commons Attribution/Share-Alike License

From hexane +‎ -al

Examples

  • Flavors from Cooking Low-temperature pasteurization (p. 22) slightly modifies milk flavor by driving off some of the more delicate aromas, but stabilizes it by inactivating enzymes and bacteria, and adds slightly sulfury and green-leaf notes (dimethyl sulfide, hexanal).

    On Food and Cooking, The Science and Lore of the Kitchen

  • The main components of beaniness are grassy hexanal and hexanol and mushroomy octenol.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The raw seed has a green, bean-like flavor mainly from green-leaf hexanal and the pyrazine that characterizes peas.

    On Food and Cooking, The Science and Lore of the Kitchen

  • This comes from particular molecules that are 6 carbon atoms long—“leaf alcohol” (hexanol) and “leaf aldehyde” (hexanal)—and that are produced when leaves are cut or crushed.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The fresh, “green”-smelling molecules hexanal and hexanol, p. 274 that are an important element in ripe tomato flavor are generated by the action of enzymes on fatty acids when the fruit tissue is crushed, either in the mouth or in the pot.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The results also showed that interactions between n-hexanal and iota-carrageenan and n-hexanal and fat has an effect of the surface structure on both sides of the film.

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  • The researchers, led by Frédéric Debeaufort from the University of Burgundy, investigated how factors such as microstructure, composition, surface properties and the different interactions affect the release of flavour from iota-carrageenan microcapsules. edible films were formulated with anhydrous glycerol (Fluka Chemical) as the plasticizer, a fat (GBS, Danisco Bradbrand) to act as the carrier of the flavour compound (n-hexanal), and glycerol monostearate (GMS, Prolabo Merck eurolab) as the emulsifier.

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  • "The encapsulated n-hexanal interacts with CH2OH and / or sulphated groups of i-carrageenan lateral chains inducing a lower permeability," said Debeaufort amd his co-workers.

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  • [1, 2]) [1, 2] P hexanal + FMN + sulfite + H2 O S octanesulfonic acid + FMNH2 + O2

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  • [1]) [1] P sulfite+ hexanal + succinate + CO2 S pentanesulfonic acid + 2-oxoglutarate + O2

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