FLAVOR #3: FLAVOR CHEMISTRY - Many thousands of the naturally occurring chemicals in foods influence flavor especially those 10,000 detected through your sense of smell. When pairing foods with each other chefs have begun paying attention to flavor chemistry. For example, tomato and cheese have similar flavor chemicals which reinforce each other for a stronger taste in pizza. Beef and mushrooms share chemicals in the same way. The chemical network diagram on the slide organizes foods by their chemistry. Foods, spices, nuts, fruits and vegetables that are closer together share more flavor chemistry. In Asian cuisines instead of matching chemistry, chefs look for contrast as in the example of lime and coconut shown on the slide. This contrast is called “food bridging” where opposing chemicals are selected to create enhanced contrasting flavor. Even with flavor pairing chemistry can lead to unusual pairings like cheese and chocolate which share at least 73 flavor compounds. Today computer models using Artificial Intelligence and Master Tasters (specially selected experts at testing taste) combine their efforts to enhance the tastes of healthy foods. Great tasting healthy foods and shakes combine for Balanced Nutrition and a Healthy Active Lifestyle!! Next time, I will talk about Aroma Chemistry!!! So stay tuned!!!
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