Photo credit: Chris Battaglia (photog63/Flickr)

Hazelnut

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Photo credit: Chris Battaglia (photog63/Flickr)

Hazelnuts may not be as popular as other nuts in the U.S., but they have quite the culinary versatility, enjoyed in pralines, Nutella, and even as themselves. These nuts grow on hazel trees, of the genus Corylus. Depending on the plant species and nut shape, hazelnut also refers to the filbert nut or cobnut. Filbert nuts have an elongated shape that tapers into a “beak”, and are found on the Filbert (C. maxima), Colchican Filbert (C. colchica), and Turkish Hazel (C. colurna). Cobnuts are generally rounder, and grow on the American Hazelnut (C. americana) and the more commercially recognized Common Hazel (C. avellana) [1].

Whether in the form of a nut, essence, or oil, hazelnuts owe their sweet, buttery flavor profile to the molecule filbertone. Interestingly, filbertone can be used to test for the authenticity of olive oil. Olive oils are sometimes cheapened by mixing in hazelnut oil [2]. As filbertone is one of the components of hazelnut oil, testing for its presence can determine whether or not a sample of olive oil is impure [3]. Although hazelnut oil is less expensive compared to olive oil, it has a strong, robust flavor that makes it a great substitute in salad dressings and baked goods.

Filbertone_Hazelnut-02

Like many nuts, hazelnuts are a good source of protein and monounsaturated fats. Further, they contain a significant amount of thiamine, various B vitamins, and especially vitamin E [4]. Need another reason to try out hazelnuts this month? The warm, rich, velvety taste of roasted hazelnuts in decadent truffles or comforting lattes has a way of slowing down time. Try it for yourself.


References Cited

  1. Flora of North America: Corylus. <http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=108088>
  2. Arlorio M.; Coisson JD; Bordiga M.; Garino C.; et al. “Olive Oil Adulterated with Hazelnut Oils: Simulation to Identify Possible Risks to Allergic Consumers.” Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Jan; 27(1):11-8. doi: 10.1080/02652030903225799.
  3. Flores, G.; Ruiz del Castillo, M.L.; Blanch, G.P.; Herraiz, M. “Detection of the Adulteration of Olive Oils by Solid Phase Microextraction and Multidimensional Gas Chromatography”. Food Chemistry, 2006 Jul; 97(2): 336–342.
  4. Nutritional Value of Hazelnuts. < http://www.aboutnuts.com/en/encyclopedia/hazelnuts>

Alice PhungAbout the author: Alice Phung once had her sights set on an English degree, but eventually switched over to chemistry and hasn’t looked back since.

Read more by Alice Phung

Peppermint

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Peppermints_LisaBunchofpants

Photo credit: Lisa Bunchofpants (bunchofpants/Flickr)

Seasonal winter treats somehow seem incomplete unless they are imbued with a frosty, peppermint flavor. This is easily accomplished by enhancing the recipe with peppermint oil or peppermint extract, cultivated from the leaves of the peppermint plant. This plant’s scientific name is Mentha x piperita, the “x” indicating that it is a hybrid mint, formed by crossing watermint (Mentha aquatica) and spearmint (Mentha spicata). As a hybrid plant, peppermint is sterile, unable to produce seeds. Instead, it reproduces via rhizomes, bulbous plant masses found underground that are very similar to ginger and turmeric roots. Like many rhizomes, peppermint rhizomes can be planted almost anywhere, growing quickly once sprouted. For this reason, the peppermint plant is listed as invasive in Australia, the Galapagos Islands, New Zealand, and the Great Lakes region of the U.S. [1].

Peppermint oils and extracts get their characteristic Christmas-in-your-mouth flavor from their two main constituents, menthol and menthone. Of the two, menthol may be the more recognizable: When ingested, applied topically, or inhaled, menthol triggers cold-response sensory receptors, which cause that familiar cooling sensation [2]. You may have experienced this from chewing minty gums, using toothpaste, or applying Bengay to sore muscles.

PeppermintFlavors

Menthone is structurally related to menthol, but it affects a different sense in peppermint-flavored treats. This molecule gives rise to the icy, minty scent reminiscent of evergreen winters. Its distinctive fragrant property makes it popular in perfumes, cosmetics, and scented oils.

If you indulge in something peppermint this month, take some time to appreciate the menthol and menthone that makes this essence a holiday classic. Feel the sharp chill in your mouth while you bask in the warmth of a heated room. Take in the scent of cool mint while the winter wind outside whirls away. ‘Tis the season.

References Cited

  1. Pacific Island Ecosystems at Risk: Mentha x piperita <http://www.hear.org/pier/species/mentha_x_piperita.htm>.
  2. Knowlton, Wendy M., et al. “A Sensory-Labeled Line For Cold: TRPM8-Expressing Sensory Neurons Define The Cellular Basis For Cold, Cold Pain, And Cooling-Mediated Analgesia.” Journal Of Neuroscience 33.7 (2013): 2837-2848. Academic Search Complete. Web. 23 Nov. 2013.

Alice PhungAbout the author: Alice Phung once had her sights set on an English degree, but eventually switched over to chemistry and hasn’t looked back since.

Read more by Alice Phung