TITLE

Cooking Chemistry and the Formulator -- Seasonings: Taste and Smell

AUTHOR(S)
Abrutyn, Eric S.
PUB. DATE
November 2009
SOURCE
Cosmetics & Toiletries;Nov2009, Vol. 124 Issue 11, p18
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
This article is the last in a four-part series that highlights connections between cooking chemistry and personal care product development, including reactions that occur and why, and how to best utilize these reactions, for the benefit of formulators.
ACCESSION #
44774463

 

Related Articles

  • TIP OF THE MONTH.  // Australian Women's Weekly;Jun2005, Vol. 75 Issue 6, p176 

    Presents the procedure for toasting spices to bring out their full flavour.

  • Bolder is better: food makers bring on the flavor.  // MarketWatch: Food;Sep2005, Vol. 4 Issue 9, p25 

    The article reports that a combination of factors from increased immigration and greater travel to an aging population is fueling the trend toward bolder flavors. The U.S. Census Bureau has revealed that the Hispanic population in the U.S., which is traditionally associated with bolder flavored...

  • PursLane.  // Sunset;Jun2008, Vol. 220 Issue 6, p116 

    The article offers information about purslane, a herb used in cooking, in the U.S. Although such herb is considered nuisance to gardeners, it is vital to the work of chefs because it brings a different and exotic taste to the recipe. The herb is a humble weed with stubby little leaves which is...

  • GLOBETRENDS.  // Gourmet Retailer;May2006, Vol. 27 Issue 5, p50 

    This article presents information about the Le Spice Grind Fresh Spice Blends from Globetrends Inc. The blend contains the finest-quality spices that possess the utmost flavor and stay fresh in the bottle up to three times longer than ordinary pre-ground spices. Le Spice is now available in 10...

  • Sizzle and Smoke. Gray, Fred // Prepared Foods;Jun2012, Vol. 181 Issue 6, p80 

    The article explores some of the healthy alternatives to flavoring Mexican cuisine. The shift towards authentic flavor sources of herbs and spices is reported to be attributed to people changing their eating habits to reflect improved flavor profiles and healthier ingredients. One path taken by...

  • Extreme Indulgence. Magee, Bernice E. // Odyssey;Oct2000, Vol. 9 Issue 7, p13 

    Explains how people experience extreme flavor when taste and smell mingle.

  • Ethnic Seasonings Guide.  // Prepared Foods;Dec98, Vol. 167 Issue 12, p91 

    Presents a listing of key ingredients and seasonings in the cuisines of countries and regions around the world.

  • Why Spices? Childress, Diana // Calliope;Feb2006, Vol. 16 Issue 6, p6 

    The article focuses on the differences between spices and herbs.

  • The potential relationship between spicy taste and risk seeking. Xue Wang; Liuna Geng; Jiawen Qin; Sixie Yao // Judgment & Decision Making;Nov2016, Vol. 11 Issue 6, p547 

    We conducted three studies to examine the relationship between spicy tastes and risk seeking. In Study 1, results from a personality judgment task indicated that people were more inclined to attribute a higher level of risk seeking to individuals who enjoy spicy foods. The second study examined...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics