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Food Pairing
Foodpairing, or the non-registered trademarked term food pairing, is a method for identifying which foods go well together from a flavor standpoint. The method is based on the principle that foods combine well with one another when they share key Flavor (taste), flavor components. Foodpairing uses HPLC, gas chromatography and other laboratory methods to analyze food and find chemical components that they have in common. The method aids recipe design and provides new ideas for food combinations, which are theoretically sound on the basis of their Flavor (taste), flavor. It provides possible food combinations, which are solely based on the intrinsic properties of the different food products; these combinations are based on the flavor compounds that are present in the products. It also can result in unusual combinations (e.g. endives in a dessert, white chocolate and caviar, or chocolate and cauliflower). While unusual these combinations are found enjoyable to many people because th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Registered Trademark
The registered trademark symbol, , is a typographic symbol that provides notice that the preceding word or symbol is a trademark or service mark that has been registered with a national trademark office. A trademark is a symbol, word, or words legally registered or established by use as representing a company, product or service.For example, Unregistered trademarks can instead be marked with the trademark symbol, , while unregistered service marks are marked with the service mark symbol, . The proper manner to display these symbols is immediately following the mark; the symbol is commonly in superscript style, but that is not legally required. In many jurisdictions, only registered trademarks confer easily defended legal rights. In the US, the registered trademark symbol was originally introduced in the Trademark Act of 1946. Because the symbol is not commonly available on typewriters (or ASCII), it was common to approximate it with the characters (or ). An example of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronomic
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics. Etymology Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ingredient
An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial product (business), products contain secret ingredients that are purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a Pharmaceutical formulation, formulation that yields the effect expected by the customer. Sovereign state, National laws usually require prepared food products to display a list of ingredients, and specifically require that certain food additive, additives be listed. In most developed countries, the law requires that ingredients be listed according to their relative weight in the product. If an ingredient itself consists of more than one ingredient (such as the cookie pieces which are a part of "cookies and cream" flavor ice cream), then that ingredient is listed by what percentage of the total product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Human Nose
The human nose is the most protruding part of the face. It bears the nostrils and is the first organ of the respiratory system. It is also the principal organ in the olfactory system. The shape of the nose is determined by the nasal bones and the nasal cartilages, including the nasal septum which separates the nostrils and divides the nasal cavity into two. On average the nose of a male is larger than that of a female. The nose has an important function in breathing. The nasal mucosa lining the nasal cavity and the paranasal sinuses carries out the necessary conditioning of inhaled air by warming and moistening it. Nasal conchae, shell-like bones in the walls of the cavities, play a major part in this process. Filtering of the air by nasal hair in the nostrils prevents large particles from entering the lungs. Sneezing is a reflex to expel unwanted particles from the nose that irritate the mucosal lining. Sneezing can transmit infections, because aerosols are created in w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aroma Compounds
An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds. Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term ''fragrances'' may also apply to synthetic compounds, such as those used in cosmetics. Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fragrance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee
Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of the ''Coffea'' plant's fruits are separated to produce unroasted green coffee beans. The beans are Coffee roasting, roasted and then ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often used to mask the bitter taste or enhance the flavor. Though coffee is now a global commodity, it has a History of coffee, long history tied closely to food traditions around the Red Sea. The earliest credible evidence of coffee d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavor Threshold
The odor detection threshold is the lowest concentration of a certain odor compound that is perceivable by the human sense of smell. The threshold of a chemical compound is determined in part by its shape, polarity, partial charges, and molecular mass. The olfactory mechanisms responsible for a compound's different detection threshold is not well understood. As such, odor thresholds cannot be accurately predicted. Rather, they must be measured through extensive tests using human subjects in laboratory settings. Optical isomers can have different detection thresholds because their conformations may cause them to be less perceivable for the human nose. It is only in recent years that such compounds were separated on gas chromatographs. For raw water treatment and waste water management, the term commonly used is Threshold Odor Number (TON). For instance, the water to be supplied for domestic use in Illinois is 3 TON. Values * The threshold value is the concentration at which an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odorants
An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds. Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term ''fragrances'' may also apply to synthetic compounds, such as those used in cosmetics. Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fragrance oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Concentrations
In chemistry, concentration is the abundance of a constituent divided by the total volume of a mixture. Several types of mathematical description can be distinguished: '' mass concentration'', ''molar concentration'', ''number concentration'', and ''volume concentration''. The concentration can refer to any kind of chemical mixture, but most frequently refers to solutes and solvents in solutions. The molar (amount) concentration has variants, such as normal concentration and osmotic concentration. Etymology The term concentration comes from the word concentrate, from the French , from con– + center, meaning “to put at the center”. Qualitative description Often in informal, non-technical language, concentration is described in a qualitative way, through the use of adjectives such as "dilute" for solutions of relatively low concentration and "concentrated" for solutions of relatively high concentration. To concentrate a solution, one must add more solute (for example, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Key Odorants
A key odorant is a volatile compound that is present in concentrations higher than their specific flavor threshold.} Key odorants are these compounds that can be effectively smelled. Food products contain a lot of different volatile compounds, odorants. Some of them are present in such small concentrations that they are not perceivable by the human nose. Those odorants do not contribute to the overall aroma of a product. Key odorants on the other hand are essential for the overall aroma of the product. Key odorants can be identified by comparing the concentrations of the odorants with their respective flavor threshold. The resulting unit is the odor activity value (OAV). Every key odorant has an OAV higher than 1. Values lower than 1 are not perceived. See also * Odor detection threshold * Olfactometer An olfactometer is an instrument used to detect and measure odor dilution. Olfactometers are used in conjunction with human subjects in laboratory settings, most often in marke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass Spectrometer
Mass spectrometry (MS) is an analytical technique that is used to measure the mass-to-charge ratio of ions. The results are presented as a ''mass spectrum'', a plot of intensity as a function of the mass-to-charge ratio. Mass spectrometry is used in many different fields and is applied to pure samples as well as complex mixtures. A mass spectrum is a type of plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical identity or structure of molecules and other chemical compounds. In a typical MS procedure, a sample, which may be solid, liquid, or gaseous, is ionized, for example by bombarding it with a beam of electrons. This may cause some of the sample's molecules to break up into positively charged fragments or simply become positively charged without fragmenting. These ions (fragments) are then separated according ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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