Esther Meersman: «We were initially surprised that
the volatile flavor compounds are retained in the beans during drying and roasting.
She set up a chemistry lab equipped to identify and quantify
volatile flavor compounds from bananas, some of which are lost as the food is heated during production.
Toasting whole spices heats up
the volatile flavor compounds, creating new, more complex aromas.
Not exact matches
The researchers noted that, when blueberries are commercially harvested when they are immature, they may contain low levels of many of
volatile compounds, and therefore will not have the characteristic blueberry
flavor.
The
flavors of spirits result from a complex bouquet of
volatile compounds.
The smell component of
flavor is composed of
volatile compounds detected by receptors in the upper regions of the nose.
The constituent ingredients were found on a nutritional analysis website; the color and preservative components were from old botany books; and the
flavor compounds were found in published, peer - reviewed gas spectroscopy analyses of the
volatile aromatic
compounds in each fruit.
Tomatoes: Refrigeration, particularly over a long period of time, suppresses the
volatile compounds that are responsible for generating
flavor in tomatoes.