Dehydrated vegetables in the mix or brine

[cascader]

I’m wondering what experiences folks have had, if any, with using dehydrated and ground vegetables in the mix ( or brine). I recall seeing vegetable listed first on an older product.

I’ve seen studies that show that complex organics like vegetables have some of the same aromatic compounds as chicken. Some are obviously very aromatic when cooked, like cabbage. Perhaps a blending effect of a vegetable source with the chicken and (black / white) pepper takes place that leads to a strong note.

It seems like if their contribution is primally aromatic, they would be a good early candidate for extracts. And we know Gloria chose tomato or tomato basil soup mix for her version of rose colored chicken, and she had at least some personal connection to CHS.

We also can be sure KFC knows exactly what creates the aroma, and it is available as an extract in fire logs, perfume , nail polish etc., and they market low aroma chicken in Japan, apparently without much of a taste loss. If you have tried vegetable blends, please report any insights, especially with respect to aroma or the “note”.

I’ve seen old tins of McCormick dehydrated vegetable flakes:
Carrots
Tomatoes
Celery
Cabbage
Onions
Spinach
Green peppers
Parsley

and of course some red pepper blends included
Red peppers (bell) with maybe just a touch of cayenne.

It would be great to capture any insights.

Attachments:

[cascader]

I thought this long standing product “Kitchen Bouquet” was interesting
en.wikipedia.org/wiki/Kitchen_Bouquet

not that the liquid itself would be used, but the idea and the name

I found it mentioned in a copycat KFC gravy recipe by the spice guru who has some other interesting recipes including several takes on various KFC items
www.food.com/recipe/kfc-gravy-copycat-422335

[cascader]

Here is an interesting paper describing how sulphur compounds in vegetables, including garlic onions, leeks, carrot, cabbage , mushrooms, bell peppers etc. lead to low threshold (easily sensed) aromas from cooking reactions such as Maillard.
www.ncbi.nlm.nih.gov/pmc/articles/PMC9502545/

There are some additional references at the end.

The net idea being that certain vegetables may provide raw materials for a reaction that results in aroma you might consider somewhat unrelated to the base vegetable. That reaction may be influenced by pH, raw materials like sugars and amino acids, temperature and temperature gradients, amino acids, other chemicals (ammonia for example, which is a by-product of older leavening agents) etc.

[silver]

I have a blend of dehydrated vegetable flakes that my Amish bulk foods store of choice sells as mixed "Soup Vegetables". I've never tried them in a chicken seasoning recipe.  I add them to my homemade Italian style salad dressing.