Comments on: TGRWT #19: Tomato and black tea http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/ - dedicated to molecular gastronomy Sun, 14 Mar 2010 15:21:14 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Bill T. http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-167078 Bill T. Fri, 16 Oct 2009 21:56:16 +0000 http://blog.khymos.org/?p=1743#comment-167078 The results are in -- off to http://medellitin.com/2009/10/16/tgrwt-19-tomato-and-tea-round-up/ to see everyone's brilliance! The results are in — off to http://medellitin.com/2009/10/16/tgrwt-19-tomato-and-tea-round-up/ to see everyone’s brilliance!

]]> By: Linda http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-163654 Linda Thu, 24 Sep 2009 01:15:17 +0000 http://blog.khymos.org/?p=1743#comment-163654 My experiment with vanilla extract and plum wine (rose family) made the tomato/tea sauce too bitter. It improved after cooking with ground beef, but then the results were too astringent. I couldn't add sugar so I added cinnamon, and it was excellent. At this point I don't know if the tea and tomato is buried by everything else, though! There was also some mint in the mix, that was quite nice. I'll have to try this again later to get the proportions figured out, but since I can only eat so much tomato it may have to wait a week. This is fun, thanks for the challenge! My experiment with vanilla extract and plum wine (rose family) made the tomato/tea sauce too bitter. It improved after cooking with ground beef, but then the results were too astringent. I couldn’t add sugar so I added cinnamon, and it was excellent. At this point I don’t know if the tea and tomato is buried by everything else, though! There was also some mint in the mix, that was quite nice. I’ll have to try this again later to get the proportions figured out, but since I can only eat so much tomato it may have to wait a week. This is fun, thanks for the challenge!

]]> By: Anu Hopia http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-162393 Anu Hopia Thu, 10 Sep 2009 19:00:33 +0000 http://blog.khymos.org/?p=1743#comment-162393 I've been following Martin's blog for a long time and also enjoyed this TGRWT-rally very much. I am usually lazy to participate more actively but now I took the time... I checked just for fun the shortlist of odorants listed earlier - (E)-beta-damascenone, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, linalool, vanillin. The 2 first ones are important for rose odor, the third one has also name "strawberry furanone" and is characteristic to - surprise - strawberry. Linalool is important odor compound in herbs especially form mint family and vanillin we all know. Although I do not think that there is sufficient amount of evidence to support flavor paring hypothesis, it would be interesting to see if the notes of rose, mint family herbs, strawberry and/or vanillin would build up a tasty combination of tomato and black tea. At least I will try... I’ve been following Martin’s blog for a long time and also enjoyed this TGRWT-rally very much. I am usually lazy to participate more actively but now I took the time…

I checked just for fun the shortlist of odorants listed earlier – (E)-beta-damascenone, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, linalool, vanillin. The 2 first ones are important for rose odor, the third one has also name “strawberry furanone” and is characteristic to – surprise – strawberry. Linalool is important odor compound in herbs especially form mint family and vanillin we all know. Although I do not think that there is sufficient amount of evidence to support flavor paring hypothesis, it would be interesting to see if the notes of rose, mint family herbs, strawberry and/or vanillin would build up a tasty combination of tomato and black tea. At least I will try…

]]> By: Klaus http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-162281 Klaus Wed, 09 Sep 2009 06:12:13 +0000 http://blog.khymos.org/?p=1743#comment-162281 You can find more about compounds of green and black tea by an analyses from Werner Grosch. Download pdf-document here: www.teeverband.de/texte/download/wit2-98_1.pdf Klaus You can find more about compounds of green and black tea by an analyses from Werner Grosch. Download pdf-document here:

http://www.teeverband.de/texte/download/wit2-98_1.pdf

Klaus

]]> By: Peter F. http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-162271 Peter F. Wed, 09 Sep 2009 05:39:08 +0000 http://blog.khymos.org/?p=1743#comment-162271 Another common potential flavor/scent compound common to both is salicylaldehyde (2-Hydroxybenzaldehyde). Besides the Good Scents Company site, the Phytochemical & Ethnobotantical Database has extensive list of chemicals found in plants and concentrations for some. http://sun.ars-grin.gov:8080/npgspub/xsql/duke/listsp.xsql Another common potential flavor/scent compound common to both is salicylaldehyde (2-Hydroxybenzaldehyde).

Besides the Good Scents Company site, the Phytochemical & Ethnobotantical Database has extensive list of chemicals found in plants and concentrations for some.
http://sun.ars-grin.gov:8080/npgspub/xsql/duke/listsp.xsql

]]> By: Brianemone http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-162248 Brianemone Tue, 08 Sep 2009 21:36:31 +0000 http://blog.khymos.org/?p=1743#comment-162248 Tomatoes I know, Tea on the other hand........... I've never been a tea drinker What would be the common household name for Black Tea? Tomatoes I know, Tea on the other hand……….. I’ve never been a tea drinker

What would be the common household name for Black Tea?

]]> By: Martin http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-162244 Martin Tue, 08 Sep 2009 20:22:07 +0000 http://blog.khymos.org/?p=1743#comment-162244 Klaus: Thanks for the details and mentioning the book - from the google preview it really seems to have a convenient coverage of OAV for several foods! From the compounds you list I guess that mainly leaves us with (E)-beta-damascenone and beta-ionone then for overlap between tomatoes and black tea. Klaus: Thanks for the details and mentioning the book – from the google preview it really seems to have a convenient coverage of OAV for several foods! From the compounds you list I guess that mainly leaves us with (E)-beta-damascenone and beta-ionone then for overlap between tomatoes and black tea.

]]> By: Klaus Dahlbeck http://blog.khymos.org/2009/09/07/tgrwt-19-tomato-and-black-tea/comment-page-1/#comment-162217 Klaus Dahlbeck Tue, 08 Sep 2009 12:39:47 +0000 http://blog.khymos.org/?p=1743#comment-162217 Hi Martin, I've found OAVs of fresh tomatoes in the book "Flavourings" (Wiley-VCH). Highest are: (Z)-3-Hexanal trans-4,5-Epoxy-(E)-2-decenal β-Ionone (E)-β-Damascenone 1-Octen-3-one cis-4,5-Epoxy-(E)-2-decenal OAVs of paste and fresh tomatoes are quite different. (Z)-3-Hexanal isn't really present in paste. Same as trans-4,5-Epoxy-(E)-2-decenal. But (Z)-3-Hexanal, I remember, is one of the highest OAV-compounds in green tea. best regards kompottsurfer Hi Martin,
I’ve found OAVs of fresh tomatoes in the book “Flavourings” (Wiley-VCH). Highest are:

(Z)-3-Hexanal
trans-4,5-Epoxy-(E)-2-decenal
β-Ionone
(E)-β-Damascenone
1-Octen-3-one
cis-4,5-Epoxy-(E)-2-decenal

OAVs of paste and fresh tomatoes are quite different. (Z)-3-Hexanal isn’t really present in paste. Same as trans-4,5-Epoxy-(E)-2-decenal. But (Z)-3-Hexanal, I remember, is one of the highest OAV-compounds in green tea.

best regards
kompottsurfer

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