food chemistry
Mar. 22nd, 2008 10:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaA 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"...
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"...