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
-
- 143 replies
- 25,740 views
-
- 122 replies
- 15,276 views
-
- 133 replies
- 23,233 views
-
- 1 reply
- 393 views
-
- 55 replies
- 11,781 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
