john simpson

Chitlins and cilantro

Blog Post created by john simpson on Nov 23, 2010

Taken from United Press International
"Cilantro gets rid of chitlin  smell"

 

 

Researchers in Japan say they have discovered a way to get  rid of the foul smell of chitlins -- a favorite on many Thanksgiving tables in  the U.S. South. Yasuyoshi Hayata of Meiji University in Kawasaki has identified  substances in the green leafed herb cilantro -- also known as coriander and  Chinese parsley -- that are responsible for counteracting the foul odor of  chitlins cooking. Chitlins -- hog large intestines -- boiled or fried are not  only a southern delicacy in the United States during the holidays, they are a  year-round staple in the cuisines of the Caribbean, Latin America and Asia,  Hayata says. Hayata and colleagues say they knew many chitlin cooks have long  used cilantro -- Coriandrum sativum L. -- and set about to find why cilantro  works so well. They successfully isolated one of the main deodorizing  ingredients -- a substance known as (E,E)-2,4-Undecadienal -- they say has the  ability to completely erase foul odor at concentrations as low as 10 parts per  billion -- the equivalent to about 10 drops in an Olympic-size swimming pool.  The findings are published in the Journal of Agricultural and Food  Chemistry.

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