[CH] Re: V6 #176 hab mash cap stability to freezing & xanthan
George Nelson (70431.3065@compuserve.com)
Thu, 27 Apr 2000 22:01:05 -0400
Cameron Begg noted: "We all know that hot sauces generally exhibit a
decrease in potency as they age. I have heard this glibly dismissed as
"just oxidation"..." and wondered whether enzymes may be responsible for
the degradation. This is an interesting speculation. There certainly are
a couple spots on the "cap" molecule that would be vulnerable to enzymic
degradation. Should that occur, the pungency would go down.
The vanillyl moiety is key for part of the flavor impression and that can
be converted by something that cleaves the methyl group from the ring. A
polyphenol oxidase could attack the ring (of course it would need some
oxygen to make it work...). The side chain has to be 8-9 carbons long or
no more than 2 carbons long for maximum pungency (if I remember correctly).
Cleavage at the double bond will break it into a side chain with minimum
pungency. Ozone is the classic way to do this, but there may be some other
enzymes that would work with oxygen (again!) to do this. Fascinating.
Regarding xanthan gum availability: "Delete panic; insert calm. As ever,
the generous Jim C. of MTWP&H has filled the breach with a sample."
Gotta get to "Field of Dreams" this Fall to shake the guy's hand!
George