hexanal

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 Harold McGee 2004

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 Harold McGee 2004

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 Harold McGee 2004

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 Harold McGee 2004

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 Harold McGee 2004

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 Harold McGee 2004

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

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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 Harold McGee 2004

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 Harold McGee 2004

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

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004