Ouzo it is generally considered poor form to drink ouzo "dry hammer" ("ξεροσφύρι", "xerosfýri", an idiomatic expression that means "drinking alcohol without eating anything") in Greece. The presence of food, especially fats or oils, in the upper digestive system prolongs the absorption of ethanol and ameliorates alcohol intoxication. Ouzo is not used in many mainstream cocktail drinks, although in Cyprus it does form the basis of a cocktail called an Ouzini. Ouzo is a clear liquid. However, when water or ice is added, ouzo turns a milky-white colour. This is because anethole, the essential oil of anise, is completely soluble in
Flavour and Fragrance Journal Flavour and Fragrance journal" are: Flavour and Fragrance Journal The Flavour and Fragrance Journal is a bimonthly peer-reviewed scientific journal published since 1985 by John Wiley & Sons. It publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. The current Editor-in-Chief is Alain Chaintreau (Firmenich, Switzerland). "Flavour and Fragrance Journal" is indexed in: According to the "Journal Citation Reports", the journal has a 2014 impact factor of 1.97, ranking it 22nd out of 70 journals in the category "Applied Chemistry" and 36th out of 123 in the category "Food Science and Technology. The most-cited