Taking stock of new flavours
@article{McGee1999TakingSO,
title={Taking stock of new flavours},
author={Harold McGee},
journal={Nature},
year={1999},
volume={400},
pages={17-18}
}Why does a tomato taste the way it does? How do chemicals in foods interact with our taste (and olfactory) receptors to create the sensation of flavour? Scientists and chefs came together at a recent meeting to debate and investigate the science of the kitchen. Among other things, they found that the flavour of a raw tomato ‘evolves’ over time, as various chemicals are released by the action of chewing.
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