facebook
twitter
search
search

Cilantro gets rid of chitlin smell

Nov. 22, 2010 at 8:08 PM

KAWASAKI, Japan, Nov. 22 (UPI) -- 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.

Related UPI Stories
Latest Headlines
Trending Stories
Females with childhood ADHD at double the risk for obesity
Medicaid-paid births up in Texas since defunding Planned Parenthood
New ethics standards for DNA replacement therapies
New screening method detects all cystic fibrosis mutations
Esophageal cooling device helps doctors control body temperature