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.
I should have known better but I did it anyway. It was a hot summer afternoon and the thought of a hotdog with plenty of relish and mustard was too good to pass up. Add some chips, a fresh tomato and a large glass of iced tea, and it seemed like a perfect lunch.