food chemistry

A friend posted a link to a web page
http://khymos.org/pairings.php which discusses chemistry and food, and how the one effects the flavour of the other.

On this page is a list of foods who's flavours are chemically related. Many of you know I dislike chocolate, and have an extreme aversion to wine and/or vinegar.

I am amused to note that these both have flavours which are considered related in their chemistry, along with the following other things I've never liked:

caviar, smoked anything, caraway, sauerkraut, aquavit, sage, tobacco

Therefore, all I need to do is find out what volatile molecules these have in common, and I can simplify my list of "don't likes"...

food chemistry

A friend posted a link to a web page
http://khymos.org/pairings.php which discusses chemistry and food, and how the one effects the flavour of the other.

On this page is a list of foods who's flavours are chemically related. Many of you know I dislike chocolate, and have an extreme aversion to wine and/or vinegar.

I am amused to note that these both have flavours which are considered related in their chemistry, along with the following other things I've never liked:

caviar, smoked anything, caraway, sauerkraut, aquavit, sage, tobacco

Therefore, all I need to do is find out what volatile molecules these have in common, and I can simplify my list of "don't likes"...