Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry Any of many
isomers of thesaturated aliphatic alcohol having sixcarbon atoms
Etymologies
Sorry, no etymologies found.
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Examples
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The stem has concentrated levels of CIS 3 hexanol, a real strong component of what we identify as tomato smell.
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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
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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.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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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.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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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
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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
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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
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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
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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
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In particular two odors, hexanol and 2,3 - butanedione, are strong inhibitors of the CO
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