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Cilantro Can Curb Chitlins' Foul Odour

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Scientists say that Cilantro can curb chitlins’ foul odor. This is good news for all those who are fiddling with the idea of cooking chitlins for the Thanksgiving, X-mas, and New Year Day menus, but are wary of doing so fearing its foul odor.


 



Yasuyoshi Hayata and colleagues (who are the brains behind the new findings) are of the opinion that chitlins - hog large intestines and are notorious for emanating foul smell, which reminds us of the wastes lined in the intestine. Yet, many people are bowled by its charms.  The group depended on the wisdom of ancient cooks who used fresh cilantro or coriander (as it is popularly known) or other herbs to mask the unpleasant odor of certain food ingredients, and to flavorise the food too.  Hayata and his group are concentrating on identifying the deodorizing chemical compounds in cilantro, as they have already proved that cilantro can help to negate the fecal or sewage-like odor.


 


The scientists conducted tests of samples of hog large intestines by treating them with cilantro extracts of various concentrations. The human sniffers identified the potential concentrations of cilantro extracts that are useful in masking the foul odor.  Further scientists separated the deodorizing compounds from most potential concentrates into six fractions using preparative gas chromatography.  Each fraction was studied for its deodorizing activity against the foul smell. The fraction that showed strongest deodorizing effect was then sub fractioned into 12 parts, and their individual deodorizing activity was noted. (E, E)-2-4-Undecadienal, was identified as sub fraction with strong deodorizing activity. It was found that this sub fraction emanated flowery scent, and was found to be capable of masking the foul smell completely.  They found that this chemical effectively “worked on concentrations as low as 10 parts per billion - an equivalent to about 10 drops of substance in an Olympic-size swimming pool.”


 


Cilantro is widely used in most of the Mediterranean, Mexican, Chinese, Indian and South Asian food preparations.  Cilantro, coriander or Chinese parsley is valued for its aroma, and fresh herb is used for flavoring the food preparations.  Off we have been hearing about the essential fruit oils of cilantro and their uses. Recently studies are being conducted to ascertain other uses of the volatile compounds such as their bactericidal effects, etc.


 


Just imagine how great it will be to see cilantro flavored anti-bactericidal! 


 


Image courtesy: countryliving.com 

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