I have always liked to eat cherries. Time flies, and turning around is no longer a teenager here. After graduating from Peking University, I came to the United States to study. When I saw the cherry -flavored cola in the supermarket, I was ecstatic in my heart, and I couldn't wait to buy it to go home and try it out. As soon as Coke entered, a familiar taste poured into my mind -Isn't this the smell of benzaldehyde? I can't help but think of the organic chemistry experiments of composing benzoic acid and benzinylol alcohol from the Cantanzaro reaction during the undergraduate period. At this moment, I am most fortunate to buy it only. I thought it was just an accident. After all, where is the taste of the formaldehyde in fresh cherries? After that, I bought cherry -flavored cakes, cherry -flavored sandwich bread, etc., without exception, with this strange benzenedehyde. Why is this? Is this really cherry?
In fact, there are more than this kind of drink with benzaldehyde -scent, and the other is almond dew. This is because there is a substance called bitter almondoside in almonds. It can be seen from the structure that the substance can be regarded as a complication product of a molecular maltose, a molecular benzenedehyde, and a hydrogen cyanide of the molecule; so under the action of enzymes, bitter almondin can be hydrolyzed into sugar substances, benzaldehyde, benzaldehyde, benzaldehyde, benzaldehyde, benzaldehyde, benzaldehyde, benzaldehyde, and benzaldehyde. And hydrogen cyanide. Materials such as bitter almondoside are widely existed in the seeds of many plants, such as apricot, bitter almonds, apples, peaches, and cherries. In almonds, bitter almondoside with traces is hydrolyzed, so the smell of benaldehyde with its typical smell is produced. This is why the almond fragrance is also added to the phenyldehydedelate to simulate the characteristic odor, so almond dew will have a benzaldehyde smell.
Betteroside molecules can be regarded as a compalation product of a molecular maltose, a molecular benzenedehyde, and a hydrogen cyanide.
It can be seen that the cherry core should also have the smell of phenyldehyde, which seems to explain the reason. But in general, the shell of the nuclear is relatively hard and can block the smell spread. This is why we did not taste the so -called benzaldehyde smell when we eat the flesh. Shouldn't cherry fragrance be simulated the taste of cherry flesh? Why is there a relationship between cherry core?
Speaking of which, we have to mention Malaschino cherry: Malaschino cherry is often attached to small sweet cherries such as cocktails and ice cream or honey. Marlaschino cherry was originally made of European acid cherry. The specific method was to soak the cherry with seawater, and then marinated the sweet wine made of cherry juice, leaves and crushed nuclear nuclear. Seeing this, you should also guess that Maracano cherry should have the smell of benzaldehyde. After all, the sweet wine used in the production process contains crushed cherry cores, so sweet wine will have the smell of phenyldehyde. And the pickled cherry is naturally attached to the smell of phenyldehyde.
At the end of the 19th century, Malaschino cherry was introduced into the United States from Europe, and instantly harvested the love of a large number of Americans. After all, the imported cherries are still very expensive, but Americans love this cherry, so the United States tries to use local cherries to make to reduce costs. However, cherries in the United States and European cherries are not the same: cherries in the United States are soft, and they will shrink in sweet wine and become ugly. It is not suitable for making Malaschino cherries in this traditional method. Later, a professor at Oregon State University invented a new method of pickling, which no longer used sweet wine but replaced with calcium salt solution to make the cherry hard in texture; The flavor of the phenyldehyde needs to be added with a spice with benzaldehyde -in the flavor of phenyldeum -such as bitter almond oil [4]. Today, this method is still applied to the process of making Maracano cherries. Cherry in the syrup of bitter almond oil or similar flavored syrup
So far we understand:
1. The current cherry spice simulates Malaschino cherry, not the fresh cherry flesh that we usually eat;
2. The nucleus of the cherry contains benzaldehyde;
3. The sweet wine used in the primitive Malaschino cherry contains the cherry fruit core, so this kind of cherry has a benzetrolely flavor;
4. Although the production technology is no longer used in the cherry fruit nuclei, in order to maintain the previous taste, the bitter almond oil ingredient (containing benzaldehyde);
5. Therefore, cherry flavor cola, cherry -flavored cakes and cherry -flavored sandwich biscuits with cherry spices have been recruited. They all have the taste of benzenederer, which will cause almonds to feel when eating.
After understanding all this, I just want to ask: Is the fresh cherry not delicious? Why do you make the taste of cherry spices like this? It seems that in the future, we will say goodbye to any cherry -flavored product other than fresh cherries.
