Aroma Science Explains Why Coriander Intensifies The Flavor Of Blueberries
Image Source: Joseph De Leo
Making blueberry pancakes or pie? You can boost the blueberry flavor by adding a pinch of ground coriander. It sounds counterintuitive, but coriander seeds and blueberries contain the same aroma compound, a terpene called linalool. In fact, when laboratories manufacture artificial blueberry flavor, linalool is the key terpene in the mix. Coriander seeds contain up to 85% linalool, which gives both ground coriander and blueberries their floral, citrusy aromas. For your next batch of blueberry muffins or pancakes, try bumping up the blueberry flavor by adding a half teaspoon or so of ground coriander. It works.
Bubble Expert Decodes The Physics Of Distilling Traditional Mezcal
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Producers of mezcal (artisanal tequila) traditionally determine its alcohol content by pouring a stream of liquor into a small bowl to make bubbles. They know the spirit is ready when the bubbles last for 30 seconds. If the bubbles burst immediately, the mezcal needs more distillation to reach a higher alcohol content. During five years of research, Brown University fluid physicist Roberto Zenit discovered the science behind this ancient empirical method. Zenit used high-speed video cameras to reveal how bubble surfactants and viscosity, key markers of bubble duration, both determine the spirit's alcohol by volume (ABV). Low viscosity and a surplus of surfactants reduce the surface tension on the bubbles, causing them to burst. But as the alcohol increases through distillation so does the viscosity, while the surfactants decrease, causing the bubbles to last longer. Zenit found that a bubble lifetime of 25 to 30 seconds corresponded to the ideal 40 to 55% ABV sought after by mezcal artisans.
Is Kokumi the Next Taste Sensation?
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Umami is now recognized as the fifth basic taste, along with sweet, sour, salty, and bitter. Could kokumi be next? Described as a mouth-coating fullness, kokumi can be tasted in foods like Gouda cheese and soy sauce. Japanese scientists traced kokumi to the amino acid glutathione and have identified the taste receptor triggered by glutathione. More research is needed, but kokumi could help explain why foods like chicken soup have such a satisfying taste and near universal appeal.
Fats Reduce The Bitterness And Astringency Of Tannins In Wine, Study Finds
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A big red wine always pairs so well with a cheese and charcuterie board. But why? According to a new study published in the Journal of Agricultural and Food Chemistry, the fats in the food tame the tannins in the wine. Tannins are astringent and develop from grape skins and stems, and from aging in oak barrels. They're what constrict your tongue when you sip a complex aged wine like Cabernet Sauvignon. It turns out that meat and cheese (or any fatty foods) ease the constriction. A team of French scientists analyzed the interactions of tannins and fats using optical microscopy, electron microscopy, and nuclear magnetic resonance spectroscopy, as well as measuring fat droplet size with static light scattering. They also asked study participants to taste tannic solutions alone and with a spoonful of rapeseed, grapeseed, or olive oil. The results showed that oils make tannins less likely to bind with proteins in saliva, reducing their astringent effect. Fats and tannins go together like...well, peanut butter and jelly.
UK Startup Raises £2.7 Million To Engineer Animal Fat Without Animals
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London based Hoxton Farms has raised £2.7 million ($3.7 million USD) to develop lab-grown animal fat. The primary market for the product is plant-based meat alternatives, which co-founder Ed Steele says still aren’t good enough. “They don’t taste right and they aren’t healthy," says Steele. "They are missing the key ingredient: fat.” Companies like Beyond Meat and Impossible Foods currently use canola oil, sunflower oil, and coconut oil for fattiness in their products, but it does not taste or perform the same as animal fat. Hoxton Farms extracts fat cells from living animals without harming them, then cultures the cells in a bioreactor to create fat that is identical to animal fat. The company aims to have a scalable prototype available within 12 to 18 months.
Studies Suggest People In Some Countries Are More Sensitive To Bitter Flavors Than Other People
In two studies, University of Copenhagen food scientists and computer scientists used artificial intelligence to examine taste perception among 152 Danish and Chinese study participants. Taste perception is related to the number of tastebuds (papillae) on the tongue, and papillae are usually counted manually. To improve accuracy, researchers developed an algorithm and used image recognition to map and count the papillae. Results revealed that Chinese subjects had more tastebuds and were more sensitive to bitter tastes. The scientists did not attempt to explain why more Danes tend to enjoy smørrebrød and black licorice than Chinese people do.
