| 释义 |
osmazome Chem.|ˈɒsməzəʊm, ˈɒz-|
[a. F. osmazôme (1812 in Hatz.-Darm.), irreg. f. Gr. ὀσµή scent + ζωµός soup, sauce.]
The name given by Thénard to that part of the aqueous extract of meat which is soluble in alcohol and contains those constituents of the flesh which determine its taste and smell.
1819J. G. Children Chem. Anal. 307 Osmazome is obtained from muscle; it has a brownish yellow colour, and the flavour and smell of broth... According to Dr. Thomson, it is very doubtful if osmazome be any thing but fibrin, slightly altered by solution in water. 1859Lewes Phys. Com. Life I. ii. 152 It is this osmazome, developed during the process of cooking, which gives their characteristic flavours to beef, mutton, goat-flesh, and birds, etc.
Hence osmazoˈmatic, osmaˈzomatous adjs. [improp. for *osmaˈzomic, *osmaˈzomous, as if from ζῶµα, ζωµατ- that which is girded], of the nature of osmazome, connected with or pertaining to the flavouring of meat.
1835–6Todd Cycl. Anat. I. 61/1 Osmazomatous..principles employed in the nutrition of the several tissues. 1851Fraser's Mag. XLIV. 202 On what osmazomatic principle this cruelty is justifiable we are not informed. |