from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of many isomers of the saturated aliphatic alcohol having six carbon atoms
Sorry, no etymologies found.
The stem has concentrated levels of CIS 3 hexanol, a real strong component of what we identify as tomato smell.
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.
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.
The main components of beaniness are grassy hexanal and hexanol and mushroomy octenol.
The basic difference between factory and refinery brown sugars is that true factory sugars retain more of the flavor of the original cane juice, including green, fresh, and vegetable-ocean aromas from hexanol, acetaldehyde, and dimethyl sulfide.
In particular two odors, hexanol and 2,3 - butanedione, are strong inhibitors of the CO
The Color and Flavor of Olive Oil The result is an oil that’s green-gold from the presence of chlorophyll and carotenoid pigments (beta-carotene and lutein), more or less pungent from a variety of phenolic compounds and certain products of fat breakdown (hexanol), and aromatic from dozens of volatile molecules.