The Results Of This New Study Might Jar You…
Scientists know that an essential component of our perception of flavor is the aroma released from the foods that we eat. Although you may never have taken a chemistry class, you might know that those aromas consist of a long list of volatile compounds that is reminiscent of an organic chemistry textbook…including aldehydes, alcohols, esters, ketones, quinones, terpenes, thiols, sulfides and amines.