assamarn.

Brit.

/ˈasəmɑː/, U.S.

/ˈæsəˌmɑr/

Origin: A borrowing from German. Etymon: German Assamar.

Etymology: < German Assamar (K. L. von Reichenbach 1844, in Ann. der Chemie 49 3) < classical Latin assare to roast (see assate v.) + amārus bitter (see amarous adj.).

Chemistry. Now historical and rare.

Reichenbach's name for: a yellowish brown substance with a mildly bitter taste, produced by the roasting or baking of a wide range of foodstuffs.The name seems to have been given to a poorly characterized component of caramel, a complex carbohydrate mixture produced by the breakdown and oligomerization of glucose and fructose.

ΚΠ

1844 Chemist 5 349/2 Water is the best solvent of assamar; it dissolves it in all quantities, and is separated from it only with great difficulty.

1862 H. Watts tr. L. Gmelin Handbk. Chem. XV. 250 According to Völckel, the substance is the same as Reichenbach's assamar before the latter has been altered and rendered solid by Reichenbach's method of preparation.

1912 J. H. Tucker Man. Sugar Anal. (ed. 7) ii. 42 When frothing has ceased the residue left is caramel mixed with some unaltered sugar and a bitter substance called assamar.

2002 I. Flament & Y. Bessière-Thomas Coffee Flavor Chem. iii. 43 Since the isolation by von Reichenbach in 1844, of the pseudo-key compound which he named ‘assamar’.., numerous scientists have claimed to have identified the character impact compounds.

This entry has been updated (OED Third Edition, September 2018; most recently modified version published online December 2021).

单词	assamar
释义	assamarn. Brit. /ˈasəmɑː/, U.S. /ˈæsəˌmɑr/ Origin: A borrowing from German. Etymon: German Assamar. Etymology: < German Assamar (K. L. von Reichenbach 1844, in Ann. der Chemie 49 3) < classical Latin assare to roast (see assate v.) + amārus bitter (see amarous adj.). Chemistry. Now historical and rare. Reichenbach's name for: a yellowish brown substance with a mildly bitter taste, produced by the roasting or baking of a wide range of foodstuffs.The name seems to have been given to a poorly characterized component of caramel, a complex carbohydrate mixture produced by the breakdown and oligomerization of glucose and fructose. ΚΠ 1844 Chemist 5 349/2 Water is the best solvent of assamar; it dissolves it in all quantities, and is separated from it only with great difficulty. 1862 H. Watts tr. L. Gmelin Handbk. Chem. XV. 250 According to Völckel, the substance is the same as Reichenbach's assamar before the latter has been altered and rendered solid by Reichenbach's method of preparation. 1912 J. H. Tucker Man. Sugar Anal. (ed. 7) ii. 42 When frothing has ceased the residue left is caramel mixed with some unaltered sugar and a bitter substance called assamar. 2002 I. Flament & Y. Bessière-Thomas Coffee Flavor Chem. iii. 43 Since the isolation by von Reichenbach in 1844, of the pseudo-key compound which he named ‘assamar’.., numerous scientists have claimed to have identified the character impact compounds. This entry has been updated (OED Third Edition, September 2018; most recently modified version published online December 2021). < n.1844
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