nonaromatic

The chemical changes that occur are not well understood, but include the ongoing liberation of aromatic molecules from nonaromatic complexes, and aggregation reactions among tannins and pigments that further lower astringency and cause a shift in pigment hues, usually toward the brown.

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

Parboiled or Converted Rice For more than 2,000 years, rice producers in India and Pakistan have parboiled nonaromatic varieties before they remove the hull and mill them to white rice.

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

• “Sulfur” aromatics, usually produced when tissue damage mixes enzymes with nonaromatic aroma precursors.

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

The chemical changes that occur are not well understood, but include the ongoing liberation of aromatic molecules from nonaromatic complexes, and aggregation reactions among tannins and pigments that further lower astringency and cause a shift in pigment hues, usually toward the brown.

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

Parboiled or Converted Rice For more than 2,000 years, rice producers in India and Pakistan have parboiled nonaromatic varieties before they remove the hull and mill them to white rice.

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

• “Sulfur” aromatics, usually produced when tissue damage mixes enzymes with nonaromatic aroma precursors.

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