Скачать или смотреть Are you cooking the flavor out of your food?

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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

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