The grassy smell of cut grass, for example, is not due to just hexanal or hexanol (which is practically odorless (I used to work with it too)) as McGee states, but is primarily (but not only) due to cis-3-hexenol and cis-3-hexenal, the latter of which is somewhat unstable and isomerizes into trans-2-hexenal.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
The grassy smell of cut grass, for example, is not due to hexanal or hexanol (which is practically odorless (I used to work with it too)) as McGee states, but is primarily (but not only) due to cis-3-hexenol and cis-3-hexenal, the latter of which is somewhat unstable and isomerizes into trans-2-hexenal.
-
Similar Content
-
- 77 replies
- 20,696 views
-
- 143 replies
- 28,547 views
-
- 128 replies
- 18,942 views
-
- 21 replies
- 2,447 views
-
- 14 replies
- 1,777 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.