In cooking, the unpleasant smelling gas that is produced when you over-cook cabbage is a compound of which element?
"spicy salads and braises. In the United States, cabbage is used primarily for the production of coleslaw, followed by market use and sauerkraut production. The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. Cabbage is a rich source of vitamin"
"cabbage may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot digest. Cabbage has been linked to outbreaks of some food-borne illnesses, including ""Listeria monocytogenes"" and ""Clostridium botulinum"". The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance. ""Shigella"" species are able to survive in shredded cabbage. Two outbreaks of ""E. coli"" in the United States have been linked to cabbage consumption. Biological risk assessments have concluded that there is the potential for"
"soup is flavored with tarragon. ""cis""-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant. ""A. dracunculus"" oil contained predominantly phenylpropanoids such as methyl chavicol (16.2%) and methyl eugenol (35.8%). Gas chromatography/mass spectrometry analysis of the essential oil revealed the presence of ""trans""-anethole (21.1%), α-""trans""-ocimene (20.6%), limonene (12.4%), α-pinene (5.1%), ""allo""-ocimene (4.8%), methyl eugenol (2.2%), β-pinene (0.8%), α-terpinolene (0.5%), bornyl acetate (0.5%) and bicyclogermacrene (0.5%) as the main components. The organic compound capillin was initially isolated from ""Artemisia capillaris"" in 1956. James Andrew Beard American cookbook author, teacher, syndicated columnist and television personality was quoted as"
"further outbreaks linked to uncooked cabbage, due to contamination at many stages of the growing, harvesting and packaging processes. Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer. Cabbage and other cruciferous vegetables contain small amounts of thiocyanate, a compound associated with goiter formation when iodine intake is deficient. Cabbage Cabbage or headed cabbage (comprising several cultivars of ""Brassica oleracea"") is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the"
"and only the more important compounds will be discussed herein. These are generally mustard oils, which are characterized by a burning taste; their principal occurrence is in mustard and ""Tropaeolum"" seeds. Sinigrin, or the potassium salt of inyronic acid not only occurs in mustard seed, but also in black pepper and in horseradish root. Hydrolysis with baryta, or decomposition by the ferment myrosin, gives glucose, allyl mustard oil and potassium hydrogen sulfate. Sinalbin occurs in white pepper; it decomposes to the mustard oil, glucose and sinapin, a compound of choline and sinapic acid. Jalapin or scammonin occurs in scammony; it"
"the closely related cumin, coriander, caraway, fennel and others such as ajwain, turmeric, asafoetida (hing), epazote, and kombu kelp (a Japanese seaweed). Most starches, including potatoes, corn, noodles, and wheat, produce gas as they are broken down in the large intestine. Intestinal gas can be reduced by fermenting the beans, and making them less gas-inducing, or by cooking them in the liquor from a previous batch. Some legumes also stand up to prolonged cooking, which can help break down the oligosaccharides into simple sugars. On the other hand, fermented bean products such as miso are less likely to produce as"
"to be unable to smell these odorous compounds. Certain compounds in asparagus are metabolized to yield ammonia and various sulfur-containing degradation products, including various thiols and thioesters, which give urine a characteristic smell. Some of the volatile organic compounds responsible for the smell are: Subjectively, the first two are the most pungent, while the last two (sulfur-oxidized) give a sweet aroma. A mixture of these compounds form a ""reconstituted asparagus urine"" odor. This was first investigated in 1891 by Marceli Nencki, who attributed the smell to methanethiol. These compounds originate in the asparagus as asparagusic acid and its derivatives, as"
"flavour compound in coffee and is responsible for causing an off-taste called ""potato taste"" in East African coffee. The insects ""Antestiopsis"" are also implicated in causing the taste. Isopropyl methoxy pyrazine Isopropyl methoxy pyrazine (IPMP) is a methoxypyrazine, a class of chemical compounds that produce odors. The odor is rather undesirable and is produced by the Asian lady beetle or by the actinomycete ""Streptomyces"" sp. It can be detected by human taste at concentrations of as low as 2 nanograms per litre. The odor of IPMP tends to be undesirable in the case of certain wines. Cabernet Sauvignon has high"
"half is oleic acid. The oil has a high content of triglycerides, and its disagreeable taste and odor are due to bitter flavonoid constituents including karanjin, pongamol, tannin and karanjachromene. The seed, leaves, oil and residue of the plant are toxic and will induce nausea and vomiting if ingested. The residue of oil extraction is called press cake, is used as a fertiliser and as animal feed for ruminants and poultry. Podshells, a by-product of oil extraction have a lower heating value (energy content) of 4100 kcal/kg and can be formed into pellets or briquettes and used as a substitute"
"and 1.5–10% ash. The resin portion is known to contain asaresinotannols 'A' and 'B', ferulic acid, umbelliferone and four unidentified compounds. The volatile oil component is rich in various organosulfide compounds, such as 2-butyl-propenyl-disulfide, diallyl sulfide, diallyl disulfide (also present in garlic) and dimethyl trisulfide, which is also responsible for the odor of cooked onions. The organosulfides are primarily responsible for the odor and flavor of asafoetida. The English name is derived from ""asa"", a Latinized form of Farsi ""azā"", meaning ""resin"", and Latin ""foetidus"" meaning ""smelling, fetid"", which refers to its strong sulfurous odour. In the U.S., the folk"
"warm aroma are due to its essential oil content, primarily the aroma compound, cuminaldehyde. Other aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-""sec""-butylpyrazine, and 2-methoxy-3-methylpyrazine. Other components include γ-terpinene, safranal, p-cymene, and β-pinene. In a 100-g reference amount, cumin seeds provide high amounts of the Daily Value for fat (especially monounsaturated fat), protein, and dietary fiber (table). B vitamins, vitamin E, and several dietary minerals, especially iron, magnesium, and manganese, are present in substantial Daily Value amounts (table). Cumin seeds contain petroselinic acid. Cumin is sometimes confused with caraway (""Carum carvi""), another umbelliferous spice. Cumin, though, is"
"irritant to eyes and skin. It is harmful if swallowed and has an unpleasant odor at even extremely low concentrations. Its ignition temperature is 205 °C. Dimethyl sulfide Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH)S. Dimethyl sulfide is a flammable liquid that boils at and has a characteristic disagreeable odor. It is a component of the smell produced from cooking of certain vegetables, notably maize, cabbage, beetroot and seafoods. It is also an indication of bacterial contamination in malt production and brewing. It is a breakdown product of dimethylsulfoniopropionate (DMSP), and is also produced"
"referable to ""Clathrus kusanoi""; records from the Caribbean are probably of ""C. crispus"". Like other stinkhorn fungi, ""C. ruber"" bioaccumulates the element manganese. It has been postulated that this element plays a role in the enzymatic breakdown of the gleba with simultaneous formation of odorous compounds. Compounds like dimethyl sulfide, aldehydes, and amines—which contribute to the disagreeable odor of the gleba—are produced by the enzymatic decarboxylation of keto acids and amino acids, but the enzymes will only work in the presence of manganese. A chemical analysis of the elemental composition of the gelatinous outer layer, the embryonic receptacle and the"
"sold in the markets of India. A study of a closely related southeast Asian ""Astraeus"" species concluded that the fungus contained an abundance of volatile eight-carbon compounds (including 1-octanol, 1-octen-3-ol, and 1-octen-3-one) that imparted a ""mushroom-like, earthy, and pungent odor that was evident as an oily and moss-like smell upon opening the caps"". The study's authors further noted that the fruit bodies after cooking have a ""roasted, maillard, herbal, and oily flavor"". Volatile compounds detected after cooking the mushroom samples included furfural, benzaldehyde, cyclohexenone, and furanyl compounds. The regional differences in opinions on edibility are from sources published before it"
"Dimethyl trisulfide Dimethyl trisulfide (DMTS) is an organic chemical compound and the simplest organic trisulfide. It is a flammable liquid with a foul odor, which is detectable at levels as low as 1 part per trillion. Dimethyl trisulfide has been found in volatiles emitted from cooked onion, leek and other ""Allium"" species, from broccoli and cabbage, as well as from Limburger cheese, and is involved in the unpalatable aroma of aged beer and stale Japanese sake. It is a decomposition product of bacterial decomposition, including the early stages of human decomposition, and is a major attractant for blowflies looking for"
"of resin, which produces a harsh-tasting soot when burned; these woods are not often used for smoking. Cellulose and hemicellulose are aggregate sugar molecules; when burnt, they effectively caramelize, producing carbonyls, which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol, phenol, and syringol, and sweeter scents such as the vanilla-scented vanillin and clove-like isoeugenol. Guaiacol is the phenolic compound most responsible for the ""smokey"" taste, while syringol is"
"Heptanoic acid Heptanoic acid, also called enanthic acid, is an organic compound composed of a seven-carbon chain terminating in a carboxylic acid. It is an oily liquid with an unpleasant, rancid odor. It contributes to the odor of some rancid oils. It is slightly soluble in water, but very soluble in ethanol and ether. The methyl ester of ricinoleic acid, obtained from castor bean oil, is the main commercial precursor to heptanoic acid. It is pyrolyzed to the methyl ester of 10-undecenoic acid and heptanal, which is then air oxidized to the carboxylic acid. Approximately 20,000 tons were consumed in"
"16-22 °C. The best temperature is 18-20 °C. A cabbage fermented at a lower temperature has a better fragrance. The best known microorganisms involved in the process include Leuconostoc mesenteroides, Lactobacterium brevis, Streptococcus faecalis, Pediococcus cerevisiae and Lactobacterium plantarum. Sour cabbage is popular Bosnian, Bulgarian, Croatian, Romanian and Serbian food, consumed mainly during the winter half of the year, both raw or cooked. As raw, it is a very popular winter salad, served usually dusted with pepper powder (""aleva paprika"") and/or black pepper (but, also just as is). In cooking it is used for sarma in the first place, and"
"Cacodyl Cacodyl, also known as dicacodyl or tetramethyldiarsine, (CH)As—As(CH), is an organoarsenic compound that constitutes a major part of ""Cadet's fuming liquid"" (named after the French chemist Louis Claude Cadet de Gassicourt). It is a poisonous oily liquid with an extremely unpleasant garlicky odor. Cacodyl undergoes spontaneous combustion in dry air. Cacodyl is also the name of the functional group or radical (CH)As. A mixture of dicacodyl and cacodyl oxide ((CH)As—O—As(CH)) was first prepared by Cadet by the reaction of potassium acetate with arsenic trioxide. A subsequent reduction yields a mixture of several methylated arsenic compounds including dicacodyl. The reaction"
"form primary oxidation products. These chemicals are not directly responsible for the objectionable taste. Instead, they subsequently further decompose to secondary oxidation products including ""alcohols, acids, ketones, lactones and unsaturated hydrocarbons which produce the [warmed-over flavor]."" Many of these compounds, including pentanal, hexanal, pentylfuran, 2-pentylfuran, 2-octenal and 2,3-octanedione have a strong odor and can be tasted at concentrations as low as 1 part per billion. Warmed-over flavor can be prevented by the addition of preservatives to processed meat. Many of the preservatives are antioxidants, ranging from tocopherols (related to vitamin E) to plum juice to industrial additives such as butylated"
"1,2-Dibromoethane 1,2-Dibromoethane, also known as ethylene dibromide (EDB), is the organobromine compound with the chemical formula (CHBr). Although trace amounts occur naturally in the ocean, where it is formed probably by algae and kelp, it is mainly synthetic. It is a colorless liquid with a sweet odor, detectable at 10 ppm, is a widely used and sometimes-controversial fumigant. It is produced by the reaction of ethylene with bromine, in a classic halogen addition reaction: Historically, 1,2-dibromoethane was used as a component in anti-knock additives in leaded fuels. It reacts with lead residues to generate volatile lead bromides, thereby preventing fouling"
"properties of gasoline. To prevent the resulting lead oxides from fouling the engine, gasoline was treated with an organobromine compound that converted lead oxides into the more volatile lead bromide, which was then exhausted from the engine into the environment. Like other compounds containing lead, lead dibromide is categorized as ""probably carcinogenic to humans"" (Category 2A), by the International Agency for Research on Cancer (IARC). Its release into the environment as a product of leaded gasoline was highly controversial. Lead(II) bromide Lead(II) bromide is the inorganic compound with the formula PbBr. It is a white powder. It is produced in"
"Trans-4,5-Epoxy-(E)-2-decenal ""trans""-4,5-Epoxy-(""E"")-2-decenal is an oxygenated α,β-unsaturated aldehyde found in mammalian blood that gives blood its characteristic metallic odor. It is used by predators to locate blood or prey. Humans can smell it at a concentration of 1.5 pg/l in air, at 15 ng/L in water and 1.3μg/L in oil. It was permitted as a food flavouring in the EU until it was prohibited on 11 July 2017. It can be formed during baking fats that contain linoleic acid. 13-Hydroperoxy-9,11-octadecadienoic acid and 9-hydroperoxy-10,12-octadecadienoic acid are intermediates in the process. The aldehyde also forms in cooked beef when it sits in the"
"or no HCA content naturally or when cooked. Harmane, a β-carboline alkaloid found in meats is ""highly tremorogenic"" (tremor inducing). While harmane has been found in roughly 50% higher concentrations in patients with essential tremor than in controls, there is no direct correlation between blood-levels and levels of daily meat consumption, suggesting a difference in metabolism of this chemical plays a greater role. These chemicals are formed during the cooking process of meat, particularly the longer they are cooked, and the more they are exposed to high temperatures during cooking. Research has shown that an olive oil, lemon juice, and"
"proteins being 10-fold higher than to hemoglobin. Benzo(j)fluoranthene Benzo[j]fluoranthene is an organic compound with the chemical formula CH. Classified as a polycyclic aromatic hydrocarbon (PAH), it is a colourless solid that is poorly soluble in most solvents. Impure samples can appear off white. Closely related isomeric compounds include benzo(a)fluoranthene (BaF), benzo(b)fluoranthene (BbF), benzo(e)fluoranthene (BeF), and benzo(k)fluoranthene (BkF). BjF is present in fossil fuels and is released during incomplete combustion of organic matter. It has been traced in the smoke of cigarettes, exhaust from gasoline engines, emissions from the combustion of various types of coal and emissions from oil heating, as"
"Hexanoic acid Hexanoic acid, also known as caproic acid, is the carboxylic acid derived from hexane with the chemical formula . It is a colorless oily liquid with an odor that is fatty, cheesy, waxy, and like that of goats or other barnyard animals. It is a fatty acid found naturally in various animal fats and oils, and is one of the chemicals that give the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor. It is also one of the components of vanilla. The primary use of hexanoic acid is in the manufacture of its esters for"
"refrigerator for too long contributing to a stale smell. It is also an important part of the smell of raw and cooked mutton. Trans-4,5-Epoxy-(E)-2-decenal ""trans""-4,5-Epoxy-(""E"")-2-decenal is an oxygenated α,β-unsaturated aldehyde found in mammalian blood that gives blood its characteristic metallic odor. It is used by predators to locate blood or prey. Humans can smell it at a concentration of 1.5 pg/l in air, at 15 ng/L in water and 1.3μg/L in oil. It was permitted as a food flavouring in the EU until it was prohibited on 11 July 2017. It can be formed during baking fats that contain linoleic"
"as 1891, Marceli Nencki had attributed the smell to methanethiol which is also a component of flatus and bad breath. More recent research has attributed the odour to a mixture of sulfur-containing metabolites of asparagusic acid which have been detected in urine; these include methanethiol and span at least seven distinct functional groups, as shown in the table below. Most of the metabolites are volatile organic compounds with a high vapour pressure, meaning that they readily enter the gaseous state and spread through the air at room temperature and hence are available for detection by the olfactory system. Asparagus has"
"CoO (715 mAh g), NiO (718 mAh g) and CuO (674 mAh g). As a food additive, zinc oxide is on the U.S. FDA's list of generally recognized as safe, or GRAS, substances. Zinc oxide itself is non-toxic; however it is hazardous to inhale zinc oxide fumes, as generated when zinc or zinc alloys are melted and oxidized at high temperature. This problem occurs while melting brass because the melting point of brass is close to the boiling point of zinc. Exposure to zinc oxide in the air, which also occurs while welding galvanized (zinc plated) steel, can result in"
"A radioactive element (polonium-210) found in tobacco fertilizer. Chemicals formed when tobacco is cured with heat (polynuclear aromatic hydrocarbons—also known as polycyclic aromatic hydrocarbons). Harmful metals (arsenic, beryllium, cadmium, chromium, cobalt, lead, nickel, mercury). Products such as 3-(methylnitrosamino)-proprionitrile, nitrosamines, and nicotine initiate the production of reactive oxygen species in smokeless tobacco, eventually leading to fibroblast, DNA, and RNA damage with carcinogenic effects in the mouth of tobacco consumers. The metabolic activation of nitrosamine in tobacco by cytochrome P450 enzymes may lead to the formation of N-nitrosonornicotine, a major carcinogen, and micronuclei, which are an indicator of genotoxicity. These effects lead"
"2,4,6-Tribromoanisole 2,4,6-Tribromoanisole (TBA) is a chemical compound that is a brominated derivative of anisole. It is one of the chemicals responsible for cork taint. Tribromoanisole is a fungal metabolite of 2,4,6-tribromophenol, which is used as a fungicide. It can be found in minute traces on packaging materials stored in the presence of fiberboard treated with 2,4,6-tribromophenol. These traces can cause an unpleasant mustiness in packaged foods. Tribromoanisole is usually produced when naturally occurring airborne fungi or bacteria (usually ""Aspergillus"" sp., ""Penicillium"" sp., ""Actinomycetes"", ""Botrytis cinerea"", ""Rhizobium"" sp., or ""Streptomyces"") are presented with brominated phenolic compounds, which they then convert into"
"have the same NFPA 704 rating for flammability. The latter chemical is also variously labeled as para-dichlorobenzene, p-dichlorobenzene, pDCB, or PDB, making it harder to identify unless all these synonyms are known to a potential purchaser. Both of these formulations have the strong, pungent, sickly-sweet odor often associated with mothballs. Both naphthalene and 1,4-dichlorobenzene undergo sublimation, meaning that they evaporate from a solid state directly into a gas; this gas is toxic to moths and moth larvae. Naphthalene and 1,4-dichlorobenzene should not be used together because the mixture may cause damage to items being preserved. Due to the health risks"
"Capsaicin Capsaicin ( (INN); 8-methyl-""N""-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus ""Capsicum"". It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy solid compound. The compound was first extracted in impure form in 1816 by Christian Friedrich Bucholz (1770–1818). He called it ""capsicin"","