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There’s a myth that one variety of banana tastes a lot like artificial banana flavoring. We tracked it down to investigate if it’s as “banana-y” as the myth claims. #banana #grosmichel #cavendish #isoamylacetate #artificialflavor You can check out Dr. Curtis Pulliam’s preliminary banana data here: http://bit.ly/3rfhgSL While we ate some Laffy Taffys in the making of this video, we have no connection with the Laffy Taffy company. You might also like: Coffee Roasting Chemistry Throwdown: PhD vs. BS • The Ultimate Coffee Roasting Chemistry Thr... Why Does Food Make Your Mouth Water? • Why Does Food Make Your Mouth Water? The Science of Spotting Fake Foods • The Science of Spotting Fake Foods – Speak... The Ultimate Donut Battle: Cake vs. Yeast • The Ultimate Donut Battle: Cake vs. Yeast Credits: Executive Producers: George Zaidan Hilary Hudson Producers: Andrew Sobey Elaine Seward Writer/Host: Samantha Jones, PhD Scientific consultants: Nadia Berenstein, PhD Pamela Dalton, PhD Lelia Duman, PhD Michelle Boucher, PhD Sources: A History of Flavoring Food With Beaver Butt Juice https://www.vice.com/en/article/a3m88... Making isoamyl acetate in a chemistry lab https://www.chemistryworld.com/podcas... Influence of different banana cultivars on volatile compounds during ripening in cold storage https://www.sciencedirect.com/science... Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS https://www.sciencedirect.com/science... Banana flavor: Insights into isoamyl acetate production https://www.researchgate.net/publicat... Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O) https://pubs.acs.org/doi/abs/10.1021/... A Perspective on Chemosensory Quality Coding https://www.sciencedirect.com/science... Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership