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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: cosmicforce who wrote (54662)	8/16/2000 4:57:22 PM
From: Jacques Chitte	Read Replies (1) \| Respond to of 71178

I think it's just a nomenclature thing. I'm not sure what the odorants/flavorants in bread are, except maltol which is a ubiquitous scorched-grain yummy. Crown ethers refer to a specific class of ring-shaped molecules with a carbon-carbon-oxygen repeat. Petersen won the Nobel Prize for them in the Eighties. They have some unique metal-binding behavior. I doubt there are crown ethers in food. I'm sure that there are many volatile flavorants in bread though - sugar scorch products like furans, pyrones and other aromatic but low-boiling fragrant species. But like I say, I'm no expert. Take all this with a big pat of unsalted grade A butter.