Are you cooking the flavor out of your food? скачать в хорошем качестве

Are you cooking the flavor out of your food?

Want to donate to the highest-impact charities AND get your donation matched up to $100? Visit https://Givewell.org/MinuteFood In cooking, it’s difficult to preserve flavor AND create flavor at the same time. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Chambers E 4th, Koppel K. Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor. Molecules. 2013 Apr 25;18(5):4887-905. doi: 10.3390/molecules18054887 -Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem. 2022 Mar 1;10:820749. doi: 10.3389/fchem.2022.820749. -Kays SJ and Wang Y (2000). Thermally induced flavor compounds. HortScience. 35, 1002–1012. doi: 10.21273/HORTSCI.35.6.1002 -Spence C. What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception? Foods. 2021 Jul 6;10(7):1570. doi: 10.3390/foods10071570. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.thespecialsaucepodcast.co... https://kitchen-theory.com/understand... https://www.restaurantbusinessonline.... https://www.americastestkitchen.com/c... https://www.americastestkitchen.com/c... https://www.thoughtco.com/aroma-compo... https://www.seriouseats.com/ask-the-f... 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Keith Cadwallader, Professor of Food Chemistry at the University of Illinois at Urbana-Champaign MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube |    / minutefood   TikTok |   / minutefood_   Twitter |   / minutefood   Instagram |   / minutefood_   Facebook |   / minutefood