Rosemary (Rosemarinus officinalis L.) leaves were extracted with three different solvents, namely hexane, acetone and methanol. A reverse‐phase high‐performance liquid chromatography system in combination with a mass detector was used to quantitate the content of carnosol, carnosic acid and ursolic acid in the rosemary extracts. All rosemary extracts showed strong inhibitory effects on lipid oxidation and soybean lipoxygenase activity.
The rich and delicate flavors are the mam reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, 254 HO ET AL.shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.The Chinese have developed one of the most sophisticated cuisines in the world. Every day a billion mouths help to make Chinese food better and better. While it is often said that a common written language holds the Chinese civilization together, chopsticks, perhaps, play a stronger role as "cultural cement" than the Chinese writing brush (1).The rich and delicate flavors are the main reason that Chinese" cuisine is so well liked and popular. Seasonings and spices are heavily used in most Chinese foods. Explicit recommendations for the use of seasoning appear in Li Ji (The Book of Rites), believed to have been written in the Spring-Autumn Era (before 476 B.C.). For instances:For seasoning, mostly sourness in the spring, mostly bitterness in the summer, mostly spiciness in the autumn, mostly saltiness in the winter, moderated always with smooth and sweet seasonings.... (1) Climate has a considerable influence on the seasonings favored in any particular geographical area. The people of Sichuan and Hunan, situated in the Yangtze River Basin, use chili peppers with a heavy hand in their cooking; in the Yellow River Basin areas, large quantities of scallion and garlic are consumed; and in the coastal provinces of Guandong, Fujian, and Taiwan, ginger root is preferred.An attempt is made here to review the flavor chemistry of some seasonings and spices commonly used in Chinese foods. Special efforts are paid to discussion of the possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes. Selected examples of the flavors of traditional Chinese foods are also presented.
SOY SAUCE FLAVORSoy sauce is the most popular condiment used in Chinese cuisine. Many Chinese consider their food "naked" without the presence of soy sauce. In the production of genuine fermented soy sauce, heat-treated soybean and wheat are cultured with Aspergillus oryxae or sojae and then mixed with salt water to make a mash. The mash is fermented with lactobacilli and yeast, and then is well aged to make soy sauce (2).
The volatile flavor compounds in a reverted soybean oil with a peroxide number of 6.0 meq/kg were isolated by semicontinuous countercurrent vacuum steam distillation. Based upon the gas Chromatographic retention times and mass spectra of the four synthesized 2‐pentenylfurans, it was found that cis‐ and trans‐2‐(l‐pentenyl)furans and a mixture of cis‐ and trans‐2‐(2‐pentenyl)‐furans are present in reverted soybean oil. At least the greater portion of 2‐(2‐pentenyl)furans identified was cis‐isomer. These compounds may contribute to the reversion flavor of soybean oil.
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