Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry A
lactone and extremely powerfularoma compound , which smells offenugreek orcurry at highconcentrations andmaple syrup orcaramel at lower concentrations.
Etymologies
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Examples
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Fenugreek is somewhat bitter and has a very distinctive sweet aroma, reminiscent of dry hay as well as maple syrup and caramel, that comes from a chemical called sotolon, which is also an important volatile in molasses, barley malt, coffee, soy sauce, cooked beef, and sherry.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Fenugreek is somewhat bitter and has a very distinctive sweet aroma, reminiscent of dry hay as well as maple syrup and caramel, that comes from a chemical called sotolon, which is also an important volatile in molasses, barley malt, coffee, soy sauce, cooked beef, and sherry.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Brown rices contain these and also small amounts of vanillin and maple-sugar-like sotolon.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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When cooked, these immature galls develop a sweet, savory, woody flavor thanks to glucose, sotolon, and vanillin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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When cooked, these immature galls develop a sweet, savory, woody flavor thanks to glucose, sotolon, and vanillin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Older ports are characterized by the maple-like compound sotolon and other sweetly aromatic compounds, likely products of browning reactions, which are also found in botrytized wines and sherries.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Older ports are characterized by the maple-like compound sotolon and other sweetly aromatic compounds, likely products of browning reactions, which are also found in botrytized wines and sherries.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Brown rices contain these and also small amounts of vanillin and maple-sugar-like sotolon.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The active constituents include trigonelline, 4-hydroxyisoleucine, and sotolon.
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All honeys share a sweet taste base that is slightly tart and savory as well, and a complex aroma that has several different elements: caramel, vanilla, fruity (esters), floral (aldehydes), buttery (diacetyl), sweet-spicy (sotolon, p.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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