On food and cooking the science and lore of the kitchen ( PDFDrive ) 752

Flavor Families: The Phenolics Phenolic compounds are constructed from a simple closed ring of six carbon atoms and at least one fragment of a water molecule (an oxygen-hydrogen combination) Single rings can then be modified by adding other atoms to one or more of the carbons, and two or more rings can be linked together to form polyphenolic compounds, including anthocyanin pigments and lignin Unlike the terpene aromatics, which often have a generic quality to them, the phenolic aromatics are distinctive and define the flavor of such spices as cloves, cinnamon, anise, and vanilla, as well as the herbs thyme and oregano The pungent components of chillis, black pepper, and ginger are also synthesized from a phenolic base Examples of terpene aroma compounds The black dots show the backbone of carbon atoms Limonene and menthol are distinctive, while myrcene provides a background note in a number of spices and herbs Thanks to the water fragment on the carbon ring, phenolic compounds are somewhat more soluble in water than most terpenes They tend to be more persistent in foods and in the mouth as we eat and taste Examples of phenolic aroma compounds Flavor Families: Important Terpenes and Phenolics and Their Aromas ...Examples of terpene aroma compounds The black dots show the backbone of carbon atoms Limonene and menthol are distinctive, while myrcene provides a background note in a number of spices and herbs... Thanks to the water fragment on the carbon ring, phenolic compounds are somewhat more soluble in water than most terpenes They tend to be more persistent in foods and in the mouth as we eat and taste... They tend to be more persistent in foods and in the mouth as we eat and taste Examples of phenolic aroma compounds Flavor Families: Important Terpenes and Phenolics and Their Aromas