Science of Flavour Bibliography

November 19, 2025

Science of Flavour References

All sources accessed 18 December 2024

Chapter one

1. Where does taste begin?

Gorski, C. (2023). How saliva changes the flavor of food, Knowable magazine

Available at: https://knowablemagazine.org/content/article/health-disease/2023/how-saliva-changes-flavor-food

Science Learning Hub. Human taste

Available at: https://www.sciencelearn.org.nz/image_maps/67-human-taste

https://histology.siu.edu/erg/GI065b.htm

[Accessed 17 December 2024]

Kikut-Ligaj, D., Trzcielińska-Lorych, J. (2015). How taste works: Cells, receptors and gustatory perception, Cellular & molecular biology letters. Accessed at: https://www.researchgate.net/publication/282764786_How_taste_works_Cells_receptors_and_gustatory_perception

2. How do we sense taste?

Spence, C. (2022). The tongue map and the spatial modulation of taste perception,

Current Research in Food Science. Available at: https://www.science.org/content/article/pucker-why-humans-evolved-taste-sour-foods

https://echo.mpiwg-berlin.mpg.de/ECHOdocuView?url=/permanent/vlp/lit4562/index.meta

Alimentarium, The Senses

Available at: https://www.alimentarium.org/en/fact-sheet/senses-taste

Wikipedia/Taste

Available at: https://en.wikipedia.org/wiki/Taste

Koyama, Sachiko & Kondo, Kenji & Ueha, Rumi & Kashiwadani, Hideki & Heinbockel, Thomas. (2021). Possible Use of Phytochemicals for Recovery from COVID-19-Induced Anosmia and Ageusia. International Journal of Molecular Sciences. 22. 8912. 10.3390/ijms22168912.

Available at: https://www.researchgate.net/publication/353990703_Possible_Use_of_Phytochemicals_for_Recovery_from_COVID-19-Induced_Anosmia_and_Ageusia.

PCCA blog. Banov, F. 2021. The Art of Flavouring: How to mask the Taste of Different Medicines. Available at: https://www.pccarx.com/Blog/the-art-of-flavoring-how-to-mask-the-taste-of-different-medicines.

Barragán R, Coltell O, Portolés O, Asensio EM, Sorlí JV, Ortega-Azorín C, González JI, Sáiz C, Fernández-Carrión R, Ordovas JM, Corella D. Bit. (2018). Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects. Nutrients. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213100/

Omelian JM, Samson KK, Sollars SI. (2016). Chronic Oral Capsaicin Exposure During Development Leads to Adult Rats with Reduced Taste Bud Volumes. Chemosens Percept.

Accessed at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5222609/

3. How does salt bring our food to life?

World Health Organization. Guideline: Sodium Intake for Adults and Children. (2012). Available from: https://www.ncbi.nlm.nih.gov/books/NBK133290/

Kengo Nomura, Miho Nakanishi, Fumiyoshi Ishidate, Kazumi Iwata, Akiyuki Taruno. (2020). All-Electrical Ca2+-Independent Signal Transduction Mediates Attractive Sodium Taste in Taste Buds, Neuron,Volume 106, Issue 5. Available at: https://www.sciencedirect.com/science/article/pii/S0896627320301926

Emorine, M., Septier, C., Martin, C., Cordelle, S., Sémon, E., Thomas-Danguin, T., & Salles, C. (2021). Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans. Molecules, 26(5), 1300. Available at: https://doi.org/10.3390/molecules26051300

Henney JE, Taylor CL, Boon CS, editors. (2010). Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake. Institute of Medicine (US) Committee on Strategies to Reduce Sodium Intake; Strategies to Reduce Sodium Intake in the United States. Washington (DC): National Academies Press (US); 2010. 3, Available at: https://www.ncbi.nlm.nih.gov/books/NBK50958/#

Mente, Andrew et al. (2018). Urinary sodium excretion, blood pressure, cardiovascular disease, and mortality: a community-level prospective epidemiological cohort study

The Lancet, Volume 392, Issue 10146, 496 - 506

Available at: https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31376-X/abstract

4. Which kind of salt is best?

https://rarest.org/food/expensive-salt

5. Why do we crave sweetness?

Cecati, M., Vignini, A., Borroni, F., Pugnaloni, S., Alia, S., Sabbatinelli, J., Nicolai, G., Taus, M., Santarelli, A., Fabri, M., Mazzanti, L., & Emanuelli, M. (2022). TAS1R3 and TAS2R38 Polymorphisms Affect Sweet Taste Perception: An Observational Study on Healthy and Obese Subjects. Nutrients, 14(9), 1711. https://doi.org/10.3390/nu14091711

Available at: https://www.mdpi.com/2072-6643/14/9/1711

Chen, E., Zhao, S., Song, H., Zhang, Y., & Lu, W. (2022). Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. Molecules, 27(18), 5878. https://doi.org/10.3390/molecules27185878

Available at: https://www.mdpi.com/1420-3049/27/18/5878

Sollid, K. (2020). What is Honey? Food Insight. Available at: https://foodinsight.org/what-is-honey/#:~:text=Honey%20is%20between%20one%20and,amount%20of%20vitamins%20and%20minerals.

AdamYee (2017). Flavor Investigator: Maple - My Food Job Rocks! [online] My Food Job Rocks! Available at: https://myfoodjobrocks.com/maple/ [Accessed 20 Dec. 2024].

Zion Market Research. Agave Syrup Market By Application (Flavoring Agent And Toppings In The Bakery Products), By Raw Material (Black Agave, Red Agave, And Sugar Agave), By Distribution Channel (Retail Stores, Online Stores, And Super/Hypermarket) And By Region: - Global And Regional Industry Overview, Market Intelligence, Comprehensive Analysis, Historical Data, And Forecasts, 2024-2032. Available at: https://www.zionmarketresearch.com/report/agave-syrup-market

Lopez Romero, Julio & Ayala-Zavala, J. Fernando & Aguilar, Gustavo & Peña-Ramos, Etna & Ríos, Humberto. (2017). Biological activities of Agave by-products and their possible applications in food and pharmaceuticals: Biological activities of Agave extracts. Journal of the Science of Food and Agriculture. 98. 10.1002/jsfa.8738.

Available at: https://www.researchgate.net/publication/320334385_Biological_activities_of_Agave_by-products_and_their_possible_applications_in_food_and_pharmaceuticals_Biological_activities_of_Agave_extracts

6. What is bitterness?

Johnson, Susan L et al. (2021). Infant and Toddler Responses to Bitter-Tasting Novel Vegetables: Findings from the Good Tastes Study. The Journal of Nutrition, Volume 151, Issue 10, 3240 - 3252

Available at: https://jn.nutrition.org/article/S0022-3166(22)00392-3/fulltext

7. What is umami?

Roth-Johnson, L. (2013). Understanding Umami. Science and Food. Available at:

https://scienceandfooducla.wordpress.com/2013/07/09/understanding-umami/

Umami Information Centre. Available at: https://www.umamiinfo.com/what/whatisumami/

8. How can I enhance umami?

Umami Information Center

Available at: https://www.umamiinfo.com

The Science of Umami: An Intersection of Taste and Biology

Koetke, C. (2016). Available at: https://www.youtube.com/watch?v=aeLjKdBNpqA

9. What is sourness?

Hannah E. R. Frank, Katie Amato, Michelle Trautwein,

Paula Maia, Emily R. Liman, Lauren M. Nichols, Kurt Schwenk, Paul A. S. Breslin. Robert R. Dunn. (2022). The Evolution of Sour Taste. Proc. R. Soc.

Available at: https://royalsocietypublishing.org/doi/10.1098/rspb.2021.1918

Yu-Hsiang, T., Cooper, A. J., Bochuan, T., Chang, R.B., Artiga, D. J., Turner, H.N., Mulhall, E.M., Wenlei, Y., Smith, A.D., Liman, E.R. (2018). An evolutionarily conserved gene family encodes proton-selective ion channels. Science. Available at: https://www.science.org/doi/10.1126/science.aao3264

10. How can I use acidic foods?

Reddy, A., Norris, D.F., Momeni, S.S., Waldo, B., Ruby, J.D. (2016). The pH of beverages in the United States. J Am Dent Assoc. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808596/

LibreTexts Chemistry. The Ph Scale. Available at: https://chem.libretexts.org/Bookshelves/Physical_and_Theoretical_Chemistry_Textbook_Maps/Supplemental_Modules_(Physical_and_Theoretical_Chemistry)/Acids_and_Bases/Acids_and_Bases_in_Aqueous_Solutions/The_pH_Scale

11. What is mouthfeel? and 12. How does texture boost flavour?

Moayedi, Y., Michlig, S., Park M., Alia Koch, Ellen A Lumpkin. (2021). Somatosensory innervation of healthy human oral tissues. bioRxiv

Available at: https://doi.org/10.1101/2021.02.03.429664

Scott, C., Downey, R., (2007). Types of Food Aversions: Animal, Vegetable, and Texture. The Journal of Psychology

Available at: https://www.researchgate.net/profile/Ronald-Downey/publication/6350139_Types_of_Food_Aversions_Animal_Vegetable_and_Texture/links/00b7d52f668b21de09000000/Types-of-Food-Aversions-Animal-Vegetable-and-Texture.pdf

Jeltema, M., Beckley, J., Vahalik, J. (2015). Model for understanding consumer textural food choice. Food Sci Nutr.

Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC4431788/

My Food Data. Nutrition Comparison Tool

Available at: https://tools.myfooddata.com/nutrition-comparison/168250-170228-171496-171477/100g-100g-100g-100g/1-1-1-1/1

Nishinari, K., Huang, L., Xia, C.F., Hayakawa, F. (2008). Comparative study of texture terms: English, French, Japanese and Chinese. Journal of Texture Studies 39.

Available at: https://www.researchgate.net/publication/229876988_Comparative_study_of_texture_terms_English_French_Japanese_and_Chinese

Tajmim, A., Siddique, A.B., El Sayed, K. (2019). Optimization of Taste-Masked (-)-Oleocanthal Effervescent Formulation with Potent Breast Cancer Progression and Recurrence Suppressive Activities. Pharmaceutics.

Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC6835910/#B24-pharmaceutics-11-00515

13. Why do we need fat?

Cheon, E., Mattes, R.D. (2021). Perceptual Quality of Nonesterified Fatty Acids Varies with Fatty Acid Chain Length. Chem Senses. Available at: https://pubmed.ncbi.nlm.nih.gov/34192309/

Hassim, N.A.M., (2017). Usage of Palm Oil, Palm Kernal Oil, and their Fractions as Confectionary Fats. Journal of Oil Palm Research. Available at: https://www.researchgate.net/profile/Norazura-Mohd-Hassim/publication/320256959_Usage_of_palm_oil_palm_kernel_oil_and_their_fractions_as_confectionery_fats/links/5b84a8594585151fd13706db/Usage-of-palm-oil-palm-kernel-oil-and-their-fractions-as-confectionery-fats.pdf

14. Why do we crave the heat of chillies?

No references

15. What other foods are spicy?

Lollback, B. (2021). Concentration of Allicin in Garlic. Barker College. Available at: https://issuu.com/barkercollege/docs/2021_science_journal/s/13380580

He, W., Liang, L., & Zhang, Y. (2023). Pungency Perception and the Interaction with Basic Taste Sensations: An Overview. Foods, 12(12), 2317. Available at: https://doi.org/10.3390/foods12122317

Krista Bustamante, Jose I. Armendariz Guajardo and Thomas Cahill. (2021). Thermal Degradation of Capsaicin and Dihydrocapsaicin During Cooking. Journal of the Arizona-Nevada Academy of Science. Vol. 49, No. 2 (2021), pp. 99-108 (10 pages)

Published By: Arizona-Nevada Academy of Sciences. Available at: https://www.jstor.org/stable/27189217

Wall, M.M., Corgan, Joe. (1992). Relationship between Pyruvate Analysis and Flavor Perception for Onion Pungency Determination. HortScience. Available at:

https://www.researchgate.net/publication/247382690_Relationship_between_Pyruvate_Analysis_and_Flavor_Perception_for_Onion_Pungency_Determination#fullTextFileContent

Yglesias, M. (2016). Wilbur Scoville invented the Way We Measure Hot Peppers’ Spiciness

Available at: https://www.vox.com/2016/1/22/10810564/wilbur-scoville-google-doodle

Huffpost (2012). Chile Pepper Heat Scale: A Guide to the Spiciest Capsicums. Available at:

https://www.huffpost.com/entry/how-spicy-are-chile-peppers_n_1456385?ref=kitchendaily

Kinuthia, P. (2020). Important Information About Different Types of Chillies in SA that you Can Use in your Food. Available at: https://briefly.co.za/59041-important-information-different-types-chillies-sa-food.html

Hayes, B. (2022). How do you Measure the “Heat” of a Pepper? NIST. Available at:

https://www.nist.gov/how-do-you-measure-it/how-do-you-measure-heat-pepper

Chapter two

1. Does the mind affect taste?

Shepherd, G. (2006). Smell images and the flavour system in the human brain. Nature. Available at : https://doi.org/10.1038/nature05405

https://sitn.hms.harvard.edu/flash/2016/brain-tricks-to-make-food-taste-sweeter-how-to-transform-taste-perception-and-why-it-matters/

Omiya, C. (2019). “Flavour” and “Taste” – Gives You a Different Enjoyment of Food. Available at: https://sites.psu.edu/cooc/2019/07/10/flavor-and-taste/

2. Is the colour of food important to flavour?

Spence, C. (2015). On the Psychological Impact of Food Colour. Flavour 4. Available at: https://doi.org/10.1186/s13411-015-0031-3

3. How does anticipation affect flavour?

Cazzato, V., Vicario, C.M. & Urgesi, C. (2022). When hunger makes everything better looking!: The effect of hunger on the aesthetic appreciation of human bodies, faces and objects. BMC Psychol 10, 98.

Available at: https://doi.org/10.1186/s40359-022-00807-7

Rhea, E.M., Salameh, T.S., Gray, S., Niu, J., Banks, W.A. and Tong, J. (2018). Ghrelin transport across the blood–brain barrier can occur independently of the growth hormone secretagogue receptor. Molecular Metabolism, [online] 18, pp.88–96. doi:https://doi.org/10.1016/j.molmet.2018.09.007.

Buntwal, L., Sassi, M., Morgan, A.H., Andrews, Z.B. and Davies, J.S. (2019). Ghrelin-Mediated Hippocampal Neurogenesis: Implications for Health and Disease. Trends in endocrinology and metabolism: TEM, [online] 30(11), pp.844–859. doi:https://doi.org/10.1016/j.tem.2019.07.001.

Vestlund, J., Winsa-Jörnulf, J., Hovey, D., Lundström, S., Lichtenstein, P., Anckarsäter, H., Studer, E., Suchankova, P., Westberg, L. and Jerlhag, E. (2019). Ghrelin and aggressive behaviours—Evidence from preclinical and human genetic studies. Psychoneuroendocrinology, 104, pp.80–88. doi:https://doi.org/10.1016/j.psyneuen.2019.02.020.

Izadi, M.S. and Radahmadi, M. (2021). Overview of the central amygdala role in feeding behaviour. British Journal of Nutrition, 127(6), pp.953–960. doi:https://doi.org/10.1017/s0007114521002312.

Duszka, K., Gregor, A., Reichel, M.W., Baierl, A., Fahrngruber, C. and König, J. (2020). Visual stimulation with food pictures in the regulation of hunger hormones and nutrient deposition, a potential contributor to the obesity crisis. PLOS ONE, 15(4), p.e0232099. doi:https://doi.org/10.1371/journal.pone.0232099.

4. Does food taste better arranged neatly?

Michel, C., Velasco, C., Fraemohs, P. and Spence, C. (2015). Studying the impact of plating on ratings of the food served in a naturalistic dining context

doi:https://doi.org/10.1016/j.appet.2015.02.030.

Velasco, C., Michel, C., Woods,, A.T., Charles Spence (2016). On the importance of balance to aesthetic plating. International Journal of Gastronomy and Food Science,Available at: https://doi.org/10.1016/j.ijgfs.2016.08.001

https://www.theculinarypro.com/plate-presentations

Robbins, S. Faster Weight Loss with One Simple Change in 2024. (2024). Available at: https://www.drsamrobbins.com/weight-loss/clinically-proven-one-simple-change-for-faster-weight-loss-no-diets-exercises-or-pills/

Spence, C., Youssef, J., Michel, C., Woods, A. (2019). Assessing the aesthetic oblique effect in painting and plating, International Journal of Gastronomy and Food Science,

Available at: https://doi.org/10.1016/j.ijgfs.2019.100168

5. How does smell affect flavour?

https://shirencoffee.com/blogs/publication/flavour-perception

https://news.yale.edu/2021/02/12/taste-and-its-two-ways-brain

https://core.ac.uk/download/pdf/82334756.pdf

https://www.brainfacts.org/thinking-sensing-and-behaving/taste/2012/taste-and-smell

https://www.msdmanuals.com/home/multimedia/image/how-people-sense-flavors?ruleredirectid=475

6. Does taste vary between people?

Crosby, G. (2016). Super-Tasters and Non-Tasters: Is it Better to Be Average? [online] The Nutrition Source. Available at: https://nutritionsource.hsph.harvard.edu/2016/05/31/super-tasters-non-tasters-is-it-better-to-be-average/.

Melis, M., Sollai, G., Mastinu, M., Pani, D., Cosseddu, P., Bonfiglio, A., Crnjar, R., Tepper, B.J. and Tomassini Barbarossa, I. (2020). Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status. Nutrients, 12(7), p.2017. doi:https://doi.org/10.3390/nu12072017.

Melis, M., Barbarossa, I.T. (2017). Taste Perception of Sweet, Sour, Salty, Bitter,
and Umami and Changes Due to L-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil. Nutrients. Available at: https://pdfs.semanticscholar.org/09c2/6af0109d12198f92d9b4b3a01734c0fd0eb7.pdf

Feeney, E.L., Hayes, J.E. (2014). Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6. Physiol Behav.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3986369/

Hayes, J.E., Sullivan, B.S., Duffy, V.B., (2010). Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking. Physiology & Behavior,

Available at: https://www.sciencedirect.com/science/article/abs/pii/S0031938410001551?via%3Dihub

7. Does taste change with age?

https://theconversation.com/does-a-mums-diet-during-pregnancy-influence-her-babys-food-preferences-41586

Spence, C. (2022). What is the link between personality and food behavior? Current Research in Food Science, 5, pp.19–27. doi:https://doi.org/10.1016/j.crfs.2021.12.001.

National Library of Medicine (2019). Home - PMC - NCBI. [online] Nih.gov. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles.

8. How are sound and flavour connected?

Zampini, M., Spence, C., (2005). THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPS. Journal of Sensory Studies. Available at: https://doi.org/10.1111/j.1745-459x.2004.080403.x

Spence, C. (2015). Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences.

Flavour. Available at: https://doi.org/10.1186/2044-7248-4-3

Almiron, P., Escobar, F.B., Pathak, A., Spence, C.,Velasco, C., (2021). Searching for the sound of premium beer. Food Quality and Preference. Available at: Available at: https://doi.org/10.1016/j.foodqual.2020.104088

Spence, C., Michel, C. & Smith, B. Airplane noise and the taste of umami. Flavour 3, 2 (2014). Available at: https://doi.org/10.1186/2044-7248-3-2

Novak, C. C., La Lopa, J., & Novak, R. E. (2010). Effects of Sound Pressure Levels and Sensitivity to Noise on Mood and Behavioral Intent in a Controlled Fine Dining Restaurant Environment. Journal of Culinary Science & Technology, 8(4), 191–218. Available at: https://doi.org/10.1080/15428052.2010.535756

Fields, D.R. (2012). The Power of Music: Mind Control by Rhythmic Sound. Scientific American. Available at: https://www.scientificamerican.com/blog/guest-blog/the-power-of-music-mind-control-by-rhythmic-sound/

https://www.consumerreports.org/restaurants/top-restaurant-complaints-and-worst-offenders/

Harrison, K.J. (2007). Pressure Points. Business Jet Traveler. Available at: https://bjtonline.com/business-jet-news/pressure-points

Woods, A.T., Poliakoff, E., Lloyd, D., Kuenzel, J., Hodson, R., Gonda, H., Batchelor, J. Dijksterhuis, G., Thomas, A. (2011). Effect of background noise on food perception. Food Quality and Preference. Available at: https://api.semanticscholar.org/CorpusID:58932727

Chapter 3

1. What are flavour compounds?

https://www.foodpairing.com/how-to-interpret-an-aroma-profile/

Diez-Simon, C.,Eichelsheim, C., Mumm, R., Hall, R.D. (2021). Chemical and Sensory Characteristics of Soy Sauce: A Review. Journal of Agricultural and Food Chemistry. Available at: https://pubs.acs.org/doi/10.1021/acs.jafc.0c04274

https://s.yimg.com/ny/api/res/1.2/6MupS.sNgq5KcQ2ic6W1Zw--/YXBwaWQ9aGlnaGxhbmRlcjtoPTY2Ng--/http:/magazines.zenfs.com/resizer/original/42mFEmPedDSz7YUXQ7njEjqaDmc

Briscione, J., Parkhurst, B. The Flavor Matrix, Houghton Mifflin Harcourt Publishing Company. ISBN: 978-0-544-80996-3

2. What is the science behind food combinations?

Ahn, YY., Ahnert, S., Bagrow, J., Barabási , A-L. (2011). Flavor network and the principles of food pairing. Sci Rep. Available at: https://doi.org/10.1038/srep00196

https://zkm.de/en/flavor-network

L.V. Makinei, M.K. Hazarika. (2022). Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India. Current Research in Food Science. Available at: https://doi.org/10.1016/j.crfs.2022.05.015

3. How can I bridge the flavour gap?

Jain, A., Rakjhi, N.K., Bagler, G. Analysis of Food Pairing in Regional Cuisines of India. PLOS One. Available at: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0139539

Simas, T., Ficek, M.m Diaz-Guilera, A., Obrador, P., Rodriguez, P.R. (2017). Food-Bridging: A New Network Construct to Unveil the Principles of Cooking. Frontiers in ICT. Available at:

https://www.frontiersin.org/journals/ict/articles/10.3389/fict.2017.00014/full

4. How important is temperature?

Talavera, K., Ninomiya, Y., Winkel, C., Voets, T. and Nilius, B. (2006). Influence of temperature on taste perception. Cellular and Molecular Life Sciences, 64(4), pp.377–381. doi:https://doi.org/10.1007/s00018-006-6384-0.

Mony, P., Tokar, T., Pang, P., Fiegel, A., Meullenet, J.-F. and Seo, H.-S. (2013). Temperature of served water can modulate sensory perception and acceptance of food. Food Quality and Preference, 28(2), pp.449–455. doi:https://doi.org/10.1016/j.foodqual.2012.12.002.

Ross, C.F., Weller, K. (2008). Effect of Serving Temperature on the Sensory Attributes of Red and White Wines. Journal of Sensory Studies. Available at: https://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2008.00162.x

5. What is the Maillard Reaction?

http://www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png

6. How Can I Control the Maillard reaction?

https://www.youtube.com/watch?v=wD8MnOPk63g&ab_channel=AmyLearnsToCook

https://www.myjewishlearning.com/the-nosher/5-egg-wash-substitutes-for-challah/

7. What is caramelization?

No references

8. What else influences the flavour experience?

No references

9. How can I preserve flavour?

https://www.thewasabicompany.co.uk/blogs/journal/new-in-hoshigaki-dried-persimmon https://kuzefukuandsons.com/pages/dashi-katsuobushi

10. How does fermentation affect flavour?

https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-my-kombucha-less-fizzy/ https://www.inspiredtaste.net/57807/cabbage-kimchi/ https://www.koreanbapsang.com/baechu-kimchi-napa-cabbage-kimchi/ https://www.bbcgoodfood.com/recipes/simple-sauerkraut

Chapter 4

Tomatoes

https://theconversation.com/scientists-have-unlocked-the-secret-of-making-tomatoes-taste-of-something-again-71916

Denise Tieman et al. (2017). A chemical genetic roadmap to improved tomato flavor. Science 355, 391-394 (2017). Available at: DOI:10.1126/science.aal1556

Distefano, M., Mauro, R. P., Page, D., Giuffrida, F., Bertin, N., & Leonardi, C. (2022). Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors. Agronomy, 12(2), 376. Available at: https://doi.org/10.3390/agronomy12020376

Martina, M., Tikunov, Y., Portis, E., & Bovy, A. G. (2021). The Genetic Basis of Tomato Aroma. Genes, 12(2), 226. https://doi.org/10.3390/genes12020226

Bell peppers

Origin and Evolution of Capsicum. (2022). The Royal Society of Chemistry eBooks, pp.1–14. doi:https://doi.org/10.1039/9781839160646-00001.

https://winefolly.com/tips/pyrazines-why-some-wines-taste-like-bell-pepper/

https://research.wur.nl/en/publications/characterisation-of-the-flavour-of-fresh-bell-peppers-capsicum-an

https://www.compoundchem.com/2016/07/05/bell-peppers/

https://www.chemistryviews.org/details/ezine/6108461/The_Biochemistry_of_Peppers/

https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2F23ulkh1j7bp41.png

Aubergines

Compound Interest. (2018). The chemistry of aubergine (eggplant) colour, bitterness and browning. [online] Available at: https://www.compoundchem.com/2018/08/22/aubergine/.

Liu X, Zhang A, Shang J, et al. Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression. Scientific Reports. 2021 Mar;11(1):6937. DOI: 10.1038/s41598-021-86311-1. PMID: 33767263; PMCID: PMC7994816.

Onions

https://www.onlyfoods.net/types-of-onions.html

Garlic

Éva Varga-Visi, Ildikó Jócsák, Ferenc, B. and György Végvári (2019). Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic. CYTA: journal of food/CyTA: journal of food, 17(1), pp.796–803. doi:https://doi.org/10.1080/19476337.2019.1656288.

Quickcrop UK. (2024). How To Grow Garlic. [online] Available at: https://www.quickcrop.co.uk/learning/plant/garlic

https://www.garlicfestival.com/freshelephantgarlic

https://www.greatbritishchefs.com/how-to-cook/how-to-cook-wild-garlic

https://www.thegarlicfarm.co.uk/blogs/news/what-is-black-garlic

Leafy greens

Näf, R. and Velluz, A. (2000). The volatile constituents of extracts of cooked spinach leaves (Spinacia oleracea L.). Flavour and Fragrance Journal, 15(5), pp.329–334. doi:https://doi.org/10.1002/1099-1026(200009/10)15:5%3C329::aid-ffj920%3E3.0.co;2-o.

https://www.foodpairing.com/why-dairy-products-are-a-good-pairing-for-spinach/

Mzoughi, Z., Chahdoura, H., Chakroun, Y., Cámara, M., Fernández-Ruiz, V., Morales, P., Mosbah, H., Flamini, G., Snoussi, M. and Majdoub, H. (2019). Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities. Food Research International, 119, pp.612–621. doi:https://doi.org/10.1016/j.foodres.2018.10.039.

Shim, S.-M. (2012). Comparison of volatile and non-volatile compounds as antioxidant indicators of water spinach (Ipomoea aquatic Forsk.). Journal of the Korean Society for Applied Biological Chemistry, 55(2), pp.297–302. doi:https://doi.org/10.1007/s13765-012-1124-7.

The origins of edible brassicas. (n.d.). Available at: https://centaur.reading.ac.uk/75821/1/The%20Plantsman%20Sep17%20Brassica%20pdf.pdf.

Oh, J. and Cho, I.H. (2021). The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea. Food Science and Biotechnology. doi:https://doi.org/10.1007/s10068-021-00962-4.

Carrots

Cazor, A., Deborde, C., Moing, A., Rolin, D. and This, H. (2006). Sucrose, Glucose, and Fructose Extraction in Aqueous Carrot Root Extracts Prepared at Different Temperatures by Means of Direct NMR Measurements. Journal of Agricultural and Food Chemistry, 54(13), pp.4681–4686. doi:https://doi.org/10.1021/jf060144i.

AdamYee (2017). Flavor Investigator: Carrots. [online] My Food Job Rocks! Available at: https://myfoodjobrocks.com/carrots/.

Cronin, D.A. and Stanton, P. (1976). 2-methoxy-3-sec-butylpyrazine—an important contributor to carrot aroma. Journal of the Science of Food and Agriculture, 27(2), pp.145–151. doi:https://doi.org/10.1002/jsfa.2740270210.

Kreutzmann, S., Thybo, A.K., Edelenbos, M. and Christensen, L.P. (2008). The role of volatile compounds on aroma and flavour perception in coloured raw carrot genotypes. International Journal of Food Science & Technology, 43(9), pp.1619–1627. doi:https://doi.org/10.1111/j.1365-2621.2007.01662.x.

Seljåsen, R., Kristensen, H.L., Lauridsen, C., Wyss, G.S., Kretzschmar, U., Birlouez-Aragone, I. and Kahl, J. (2013). Quality of carrots as affected by pre- and postharvest factors and processing. Journal of the Science of Food and Agriculture, 93(11), pp.2611–2626. doi:https://doi.org/10.1002/jsfa.6189.

https://eu.usatoday.com/story/news/factcheck/2021/09/15/fact-check-orange-carrots-occurred-naturally-not-created-dutch/8318657002/

https://edencamp.co.uk/blog/forgotten-friday-easter-on-the-ration/

Salad Science

Hausch, B.J., Arpaia, M.L., Kawagoe, Z., Walse, S. and Obenland, D. (2020). Chemical Characterization of Two California-Grown Avocado Varieties (Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis. Journal of Agricultural and Food Chemistry, 68(51), pp.15301–15310. doi:https://doi.org/10.1021/acs.jafc.0c05917.

https://jeas.springeropen.com/articles/10.1186/s44147-023-00322-5/figures/11

Seong Jun Hong, Yoon, S., Seong Min Jo, Jeong, H., Moon Yeon Youn, Young Jun Kim, Jae Kyeom Kim and Shin, E.-C. (2022). Olfactory Stimulation by Fennel (Foeniculum vulgare Mill.) Essential Oil Improves Lipid Metabolism and Metabolic Disorders in High Fat-Induced Obese Rats. Nutrients, 14(4), pp.741–741. doi:https://doi.org/10.3390/nu14040741.

Els-cdn.com. (2024). Available at: https://ars.els-cdn.com/content/image/3-s2.0-B9780128167700000216-f21-09-9780128167700.jpg [Accessed 18 Dec. 2024].

https://jeas.springeropen.com/articles/10.1186/s44147-023-00322-5/figures/11

Potatoes

Dresow, J.F. and Boehm, H. (2009). The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components. Landbauforschung Volkenrode, [online] 59, pp.309–337. Available at: https://www.researchgate.net/publication/270506647_The_influence_of_volatile_compounds_of_the_flavour_of_raw_boiled_and_baked_potatoes_Impact_of_agricultural_measures_on_the_volatile_components.

Morales-Fernández, S.D., Mora-Aguilar, R., Salinas-Moreno, Y., Rodríguez-Pérez, J.E., Colinas-León, M.T. and Lozoya-Saldaña, H. (n.d.). Growth and sugar content of potato tubers in four maturity stages under greenhouse conditions. Revista Chapingo. Serie horticultura, [online] XXIV(1), pp.53–67. Available at: https://www.redalyc.org/journal/609/60958460005/html/.

Root Vegetables

Van Wassenhove, F., Dirinck, P., Vulsteke, G. and Schamp, N. (1990). Aromatic Volatile Composition of Celery and Celeriac Cultivars. HortScience, 25(5), pp.556–559. doi:https://doi.org/10.21273/hortsci.25.5.556.

Turner, L., Lignou, S., Gawthrop, F. and Wagstaff, C. (2021). Investigating the factors that influence the aroma profile of Apium graveolens: A review. Food Chemistry, 345, p.128673. doi:https://doi.org/10.1016/j.foodchem.2020.128673.

https://fr.wikipedia.org/wiki/Rémoulade

Brassicas

Wieczorek, M.N., Majcher, M.A. and Jeleń, H.H. (2021). Identification of aroma compounds in raw and cooked broccoli. Flavour and Fragrance Journal, 36(5), pp.576–583. doi:https://doi.org/10.1002/ffj.3669.

Branca, F. (2007). Cauliflower and Broccoli. Springer eBooks, pp.151–186. doi:https://doi.org/10.1007/978-0-387-30443-4_5.

Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R. and Restier, L. (2003). Volatile constituents from Romanesco cauliflower. Food Chemistry, 80(3), pp.353–358. doi:https://doi.org/10.1016/s0308-8146(02)00272-8.

Bell, L., Oloyede, O.O., Lignou, S., Wagstaff, C. and Methven, L. (2018). Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds. Molecular Nutrition & Food Research, 62(18), p.1700990. doi:https://doi.org/10.1002/mnfr.201700990.

Wei, S., Xiao, X., Wei, L., Li, L., Li, G., Liu, F., Xie, J., Yu, J. and Zhong, Y. (2021). Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components. Food Chemistry, 340, p.128166. doi:https://doi.org/10.1016/j.foodchem.2020.128166.

Schiestl, F.P. (2014). Correlation analyses between volatiles and glucosinolates show no evidence for chemical defense signaling in Brassica rapa. Frontiers in Ecology and Evolution, 2. doi:https://doi.org/10.3389/fevo.2014.00010.

Lončarić, A., Marček, T., Šubarić, D., Jozinović, A., Babić, J., Miličević, B., Sinković, K., Šubarić, D. and Ačkar, Đ. (2020). Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages. Molecules, 25(16), p.3696. doi:https://doi.org/10.3390/molecules25163696.

www.rhs.org.uk. (n.d.). Growing Your Own - gardening advice and tips / RHS Gardening. [online] Available at: https://www.rhs.org.uk/advice/grow-your-own/features/fascinating-facts-Brussels.

Beans

Shima Saffarionpour (2023). Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods. Food and Bioprocess Technology. doi:https://doi.org/10.1007/s11947-023-03148-4.

Dyck, J. (2018). Non-traditional Applications. [online] USA Pulses. Available at: https://www.usapulses.org/technical-manual/chapter-6-non-traditional-application/non-traditional-applications [Accessed 18 Dec. 2024].

K12.sd.us. (2021). Biology 2. [online] Available at: https://jb004.k12.sd.us/MY%20WEBSITE%20INFO/Seed%20Observation%20Lab.htm

Han, I.H. and Baik, B.-K. (2006). Oligosaccharide Content and Composition of Legumes and Their Reduction by Soaking, Cooking, Ultrasound, and High Hydrostatic Pressure. Cereal Chemistry Journal, 83(4), pp.428–433. doi:https://doi.org/10.1094/cc-83-0428.

Soya Beans

Ravi, R., Taheri, A., Khandekar, D. and Millas, R. (2019). Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose. Biosensors, 9(2), p.66. doi:https://doi.org/10.3390/bios9020066.

Middelbos, I.S. and Fahey, G.C. (2008). Soybean Carbohydrates. Soybeans, pp.269–296. doi:https://doi.org/10.1016/b978-1-893997-64-6.50012-3.

Pu, D., Shi, Y., Meng, R., Yong, Q., Shi, Z., Shao, D., Sun, B. and Zhang, Y. (2023). Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. Foods, [online] 12(19), p.3693. doi:https://doi.org/10.3390/foods12193693.

https://fatmiewchef.blogspot.com/2021/03/spices-sauces-and-supplies-soy-sauce.html

https://www.umamiinfo.com/richfood/foodstuff/miso.html

Stir-fry Science

https://www.americastestkitchen.com/cooksillustrated/articles/2189-the-science-of-stir-frying-in-a-wok

Citrus Fruits

Wu, G.A., Terol, J., Ibanez, V., López-García, A., Pérez-Román, E., Borredá, C., Domingo, C., Tadeo, F.R., Carbonell-Caballero, J., Alonso, R., Curk, F., Du, D., Ollitrault, P., Roose, M.L., Dopazo, J., Gmitter, F.G., Rokhsar, D.S. and Talon, M. (2018). Genomics of the origin and evolution of Citrus. Nature, [online] 554(7692), pp.311–316. doi:https://doi.org/10.1038/nature25447.

www.agric.wa.gov.au. (n.d.). Internal maturity standards for citrus fruit. [online] Available at: https://www.agric.wa.gov.au/autumn/internal-maturity-standards-citrus-fruit.

Dietandfitnesstoday.com. (2024). Top 73 Fruits High in Glutamic acid - Diet and Fitness Today. [online] Available at: https://www.dietandfitnesstoday.com/fruits-high-in-glutamic-acid.php [Accessed 18 Dec. 2024].

Putnik, P., Barba, F.J., Lorenzo, J.M., Gabrić, D., Shpigelman, A., Cravotto, G. and Bursać Kovačević, D. (2017). An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility. Comprehensive Reviews in Food Science and Food Safety, 16(6), pp.1345–1358. doi:https://doi.org/10.1111/1541-4337.12310.

Apples and Pears

Shahbandeh, M. (2017). Fruit: world production by type 2017 | Statistic. [online] Statista. Available at: https://www.statista.com/statistics/264001/worldwide-production-of-fruit-by-variety/.

Brunning, A. (2015). The Chemistry of Watermelons: Colour, Aroma, & Explosions. [online] Compound Interest. Available at: https://www.compoundchem.com/2015/06/09/watermelon/.

https://www.ftb.com.hr/images/pdfarticles/2016/October-December/ftb-54-375.pdf

Ornelas-Paz, J. de J., Quintana-Gallegos, B.M., Escalante-Minakata, P., Reyes-Hernández, J., Pérez-Martínez, J.D., Rios-Velasco, C. and Ruiz-Cruz, S. (2017). Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening. Journal of Food Science and Technology, 55(1), pp.33–41. doi:https://doi.org/10.1007/s13197-017-2758-6.

Feng, S., Yan, C., Zhang, T., Ji, M., Tao, R. and Gao, H. (2021). Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages. Molecules, 26(6), p.1553. doi:https://doi.org/10.3390/molecules26061553.

Els-cdn.com. (2024). Available at: https://ars.els-cdn.com/content/image/1-s2.0-S0963996917308645-gr1.jpg [Accessed 18 Dec. 2024].

H.K. Mebatsion, P Verboven, Ho, Q.T., Verlinden, B.E. and Nicolaï, B.M. (2006). Modeling Fruit Microstructure Using an Ellipse Tessellation Algorithm. Computer Modeling in Engineering & Sciences, [online] 14(1). doi:https://doi.org/10.1051/IUFoST:20060246.

Poll, L. (1981). Evaluation of 18 apple varieties for their suitability for juice production. Journal of the Science of Food and Agriculture, 32(11), pp.1081–1090. doi:https://doi.org/10.1002/jsfa.2740321107.

Hecke, K., Herbinger, K., Veberič, R., Trobec, M., Toplak, H., Štampar, F., Keppel, H. and Grill, D. (2006). Sugar-, acid- and phenol contents in apple cultivars from organic and integrated fruit cultivation. European Journal of Clinical Nutrition, [online] 60(9), pp.1136–1140. doi:https://doi.org/10.1038/sj.ejcn.1602430.

Vieira, R.G., Prestes, R.A., Denardi, F., Nogueira, A. and Wosiacki, G. (2011). Chemical pattern of brazilian apples: a chemometric approach based on the Fuji and Gala varieties. Ciência e Tecnologia de Alimentos, 31(2), pp.418–426. doi:https://doi.org/10.1590/s0101-20612011000200021.

Zhang, Y., Li, P. and Cheng, L. (2010). Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in ‘Honeycrisp’ apple flesh. Food Chemistry, 123(4), pp.1013–1018. doi:https://doi.org/10.1016/j.foodchem.2010.05.053.

Uni-lj.si. (2024). View of Sugars, acids and polyphenols profile of commercial and traditional apple cultivars for processing. [online] Available at: https://journals.uni-lj.si/aas/article/view/12862/11509 [Accessed 18 Dec. 2024].

Ján, M. and Davide, S. (2018). Selected Quantitative Parameters Comparison of Apples from Bio- and Conventional Production. ATHENS JOURNAL OF SCIENCES, [online] 5(4), pp.343–354. doi:https://doi.org/10.30958/ajs.5-4-3.

Stone fruits

Lim, T.K. (2012). Prunus persica var. nucipersica. Springer eBooks, pp.492–497. doi:https://doi.org/10.1007/978-94-007-4053-2_56.

Bassi, D. and R. Selli (1990). Evaluation of fruit quality in peach and apricot. Advances in Horticultural Science, [online] 4(2), pp.107–112. doi:https://doi.org/10.1400/13970.

Christofi, M., Mauromoustakos, A., Mourtzinos, I., Lazaridou, A., Drogoudi, P., Theodoulidis, S., Biliaderis, C.G. and Manganaris, G.A. (2021). The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars. Journal of Food Composition and Analysis, [online] 103, p.104080. doi:https://doi.org/10.1016/j.jfca.2021.104080.

Riu-Aumatell, M., López-Tamames, E. and Buxaderas, S. (2005). Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments. Journal of Agricultural and Food Chemistry, 53(20), pp.7837–7843. doi:https://doi.org/10.1021/jf051397z.

Horvat, R.J., Chapman, G.W., Senter, S.D., Norton, J.D., Okie, W.R. and Robertson, J.A. (1992). Comparison of the volatile compounds from several commercial plum cultivars. Journal of the Science of Food and Agriculture, 60(1), pp.21–23. doi:https://doi.org/10.1002/jsfa.2740600105.

Zhang, Q., Zhu, S., Lin, X., Peng, J., Luo, D., Wan, X., Zhang, Y., Dong, X. and Ma, Y. (2023). Analysis of Volatile Compounds in Different Varieties of Plum Fruits Based on Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Technique. Horticulturae, [online] 9(10), pp.1069–1069. doi:https://doi.org/10.3390/horticulturae9101069.

Popović, B., Mašković, P. and Petković, M. (2019). Chemical changes caused by air drying of fresh plum fruits. International Food Research Journal, [online] 26(4), pp.1191–1200. Available at: https://scidar.kg.ac.rs/bitstream/123456789/19842/1/40%20International%20Food%20Research%20Journal%20%282019%29.pdf [Accessed 18 Dec. 2024].

Pino, J.A. and Quijano, C.E. (2012). Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma. Food Science and Technology, [online] 32(1). doi:https://doi.org/10.1590/s0101-20612012005000006.

Berries

https://www.foodpairing.com/surprising-blueberry-pairings/

Pico, J., Gerbrandt, E.M. and Castellarin, S.D. (2022). Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.). Food Chemistry, 368, p.130812. doi:https://doi.org/10.1016/j.foodchem.2021.130812.

Forney, C.F., Qiu, S., Jordan, M.A., McCarthy, D. and Fillmore, S. (2022). Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry. Foods, 11(16), p.2516. doi:https://doi.org/10.3390/foods11162516.

Wu, Y., Duan, S., Zhao, L., Gao, Z., Luo, M., Song, S., Xu, W., Zhang, C., Ma, C. and Wang, S. (2016). Aroma characterization based on aromatic series analysis in table grapes. Scientific Reports, 6(1). doi:https://doi.org/10.1038/srep31116.

Buttery, R.G. (2010). Volatile Aroma/Flavor Components of Raisins (Dried Grapes). pp.549–556. doi:https://doi.org/10.1002/9780470622834.ch30.

Aprea, E., Biasioli, F. and Gasperi, F. (2015). Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact. Molecules, 20(2), pp.2445–2474. doi:https://doi.org/10.3390/molecules20022445.

AdamYee (2017). Flavor Investigator: Strawberry. [online] My Food Job Rocks! Available at: https://myfoodjobrocks.com/strawberry/.

Schieberle, P. and Hofmann, T. (1997). Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures. Journal of Agricultural and Food Chemistry, 45(1), pp.227–232. doi:https://doi.org/10.1021/jf960366o.

Tropical Fruits

https://www.sciencedirect.com/science/article/abs/pii/S0308814611002111#:~:text=The%20aroma%20was%20associated%20with,%2C%20%26%20Lewinsohn%2C%202008).

https://onlinelibrary.wiley.com/doi/10.1002/9781118354056.ch11

Rice

Aurore, G., Ginies, C., Ganou-parfait, B., Renard, C.M.G.C. and Fahrasmane, L. (2011). Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain. Food Chemistry, 129(1), pp.28–34. doi:https://doi.org/10.1016/j.foodchem.2011.01.104.

Corn

Hake, S. and Ross-Ibarra, J. (2015). Genetic, evolutionary and plant breeding insights from the domestication of maize. eLife, [online] 4, p.e05861. doi:https://doi.org/10.7554/eLife.05861.

University of Utah (2017). Evolution of Corn. [online] Utah.edu. Available at: https://learn.genetics.utah.edu/content/evolution/corn/.

Tian, M., Tan, G., Liu, Y., Rong, T. and Huang, Y. (2008). Origin and evolution of Chinese waxy maize: evidence from the Globulin-1 gene. Genetic Resources and Crop Evolution, 56(2), pp.247–255. doi:https://doi.org/10.1007/s10722-008-9360-8.

Pollak, L. (2010). Corn Flavor. pp.803–819. doi:https://doi.org/10.1002/9780470622834.ch42.

Zhang, K., Gao, L., Zhang, C., Feng, T. and Zhuang, H. (2022). Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS. Frontiers in Chemistry, 10. doi:https://doi.org/10.3389/fchem.2022.725208.

Li, Z., Hong, T., Shen, G., Gu, Y., Guo, Y. and Han, J. (2022). Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China. Nutrients, 14(19), p.3887. doi:https://doi.org/10.3390/nu14193887.

Lyu, Z., Li, Q., Zhang, S., Lai, C. and Huang, C. (2019). Available energy and amino acid digestibility of yellow dent corn fed to growing pigs1. Journal of animal science, [online] 97(7), pp.2952–2964. doi:https://doi.org/10.1093/jas/skz161.

Bread

José Daniel Wicochea Rodríguez, Cecile Barron, Valérie Lullien-Pellerin, Peggy Rigou, Pascale Chalier. Aromatic profile of wheat flour and bran fractions. 16th Weurman Flavour Research Symposium, May 2021. Available at: https://hal.inrae.fr/hal-04142390/document.

Zhang, K., Zhang, C., Gao, L., Zhuang, H., Feng, T. and Xu, G. (2021). Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS. Journal of Food Biochemistry. doi:https://doi.org/10.1111/jfbc.13875.

De Vuyst, L. and Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, [online] 16(1), pp.43–56. doi:https://doi.org/10.1016/j.tifs.2004.02.012.

Reese, A.T., Madden, A.A., Joossens, M., Lacaze, G. and Dunn, R.R. (2020). Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread. mSphere, 5(1). doi:https://doi.org/10.1128/msphere.00950-19.

Sandwich Science

https://www.bbc.co.uk/news/science-environment-44846874

https://www.theguardian.com/news/datablog/2013/aug/26/sandwich-fillings-data-perfect-number

Dryahina, K., Som, S., Smith, D. and Španěl, P. (2019). Characterization of spoilage‐related volatile organic compounds in packaged leaf salads. Flavour and Fragrance Journal, 35(1), pp.24–33. doi:https://doi.org/10.1002/ffj.3535.

Simas, T., Ficek, M., Diaz-Guilera, A., Obrador, P. and Rodriguez, P.R. (2017). Food-Bridging: A New Network Construction to Unveil the Principles of Cooking. Frontiers in ICT, 4. doi:https://doi.org/10.3389/fict.2017.00014.

Pasta, noodles, and dumplings

Joubert, M., Morel, M.-H. and Lullien-Pellerin, V. (2018). Pasta color and viscoelasticity: Revisiting the role of particle size, ash, and protein content. Cereal Chemistry, 95(3), pp.386–398. doi:https://doi.org/10.1002/cche.10038.

Giannetti, V., Boccacci Mariani, M., Mannino, P. and Testani, E. (2014). Furosine and flavour compounds in durum wheat pasta produced under different manufacturing conditions: Multivariate chemometric characterization. LWT - Food Science and Technology, 56(1), pp.15–20. doi:https://doi.org/10.1016/j.lwt.2013.10.045.

Prajongwate Satmalee, Vipa Surojanametakul, Naraporn Phomkaivorn, Wanchai Pantavee and Tadashi Yoshihashi (2017). Removal of Soluble Proteins during Fermentation Process for Improving Textural Properties of Traditional Thai Rice Noodles, Kanom-jeen. Jarq-japan Agricultural Research Quarterly, 51(4), pp.327–331. doi:https://doi.org/10.6090/jarq.51.327.

Wang, J., He, J., Liu, C., Hong, J., Liu, M. and Zheng, X. (2023). High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties. International Journal of Food Science & Technology, 58(10), pp.5319–5331. doi:https://doi.org/10.1111/ijfs.16639.

Mushrooms and Truffles

No references

Seaweed

Ramus, J., Beale, S.I. and Mauzerall, D. (1976). Correlation of changes in pigment content with photosynthetic capacity of seaweeds as a function of water depth. Marine Biology, 37(3), pp.231–238. doi:https://doi.org/10.1007/bf00387608.

Milinovic, J., Mata, P., Diniz, M. and Noronha, J.P. (2021). Umami taste in edible seaweeds: The current comprehension and perception. International Journal of Gastronomy and Food Science, 23, p.100301. doi:https://doi.org/10.1016/j.ijgfs.2020.100301.

Garicano Vilar, E., O’Sullivan, M.G., Kerry, J.P. and Kilcawley, K.N. (2020). Volatile compounds of six species of edible seaweed: A review. Algal Research, 45, p.101740. doi:https://doi.org/10.1016/j.algal.2019.101740.

Lu, S.J., Yosemoto, S., Takayama, S., Satomi, D. and Akakabe, Y. (2018). Characteristic Aroma Components from Dried ‘Wakame’ Undaria pinnatifida. Journal of Oleo Science, 67(10), pp.1201–1207. doi:https://doi.org/10.5650/jos.ess17227.

Pina, A.L., Costa, A.R., Lage-Yusty, M.A. and López-Hernández, J. (2014). An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process. LWT - Food Science and Technology, [online] 56(1), pp.175–180. doi:https://doi.org/10.1016/j.lwt.2013.08.006.

Beef

https://www.ams.usda.gov/grades-standards/carcass-beef-grades-and-standards

https://core.ac.uk/download/pdf/195917243.pdf

https://www.agdaily.com/livestock/top-10-cattle-breeds-united-states/ https://jones.ces.ncsu.edu/2019/01/hormones-and-antibiotics-in-animal-production/

Inagaki, S., Amano, Y. and Kumazawa, K. (2017). Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle). Journal of Agricultural and Food Chemistry, 65(39), pp.8691–8695. doi:https://doi.org/10.1021/acs.jafc.7b02843.

Poultry

Ramaswamy, H.S. and Richards, J.F. (1982). Flavor of Poultry Meat – A Review. 15(1), pp.7–18. doi:https://doi.org/10.1016/s0315-5463(82)72307-7.

worldpopulationreview.com. (n.d.). Meat Consumption by Country 2021. [online] Available at: https://worldpopulationreview.com/country-rankings/meat-consumption-by-country.

https://www.visualcapitalist.com/cp/mapped-meat-consumption-by-country-and-type/

https://www.economist.com/international/2019/01/19/how-chicken-became-the-rich-worlds-most-popular-meat?utm_medium=cpc.adword.pd&utm_source=google&ppccampaignID=18156330227&ppcadID=&utm_campaign=a.22brand_pmax&utm_content=conversion.direct-response.anonymous&gad_source=5&gclid=EAIaIQobChMI_szesu6ciQMVP2mRBR1wOQLbEAAYASAAEgLUavD_BwE&gclsrc=aw.ds

Jayasena DD, Ahn DU, Nam KC, Jo C. Flavour chemistry of chicken meat: a review. Asian-Australas J Anim Sci. 2013

Ristic, M., Freudenreich, P. and Damme, K. (2008). The chemical composition of poultry meat: A comparison between broiler, soup hen, turkey, duck and goose. Fleischwirtschaft -Frankfurt-, [online] 88(9), pp.124–126. Available at: https://www.researchgate.net/publication/293373335_The_chemical_composition_of_poultry_meat_A_comparison_between_broiler_soup_hen_turkey_duck_and_goose.

Jayasena, D.D., Ahn, D.U., Nam, K.C. and Jo, C. (2013). Factors affecting cooked chicken meat flavour: a review. World’s Poultry Science Journal, 69(3), pp.515–526. doi:https://doi.org/10.1017/s0043933913000548.

Witak, B. (2008). Tissue composition of carcass, meat quality and fatty acid content of ducks of a commercial breeding line at different age. Archives Animal Breeding, 51(3), pp.266–275. doi:https://doi.org/10.5194/aab-51-266-2008.

Mottram, D.S. (1998). Flavour formation in meat and meat products: a review. Food Chemistry, 62(4), pp.415–424. doi:https://doi.org/10.1016/s0308-8146(98)00076-4.

Scienceofcooking.com. (2020). Sicence of Brining. [online] Available at: https://www.scienceofcooking.com/science-of-brining.html.

Poultry Meat Science: Volume 25. Available at: https://scholar.cu.edu.eg/wafaaabdelghany/files/book_68.pdf#page=139

https://www.scienceofcooking.com/science-of-brining.html

Pork

https://meatmagnate.com/sausage-preservation-techniques-a-comprehensive-guide/

https://rarest.org/animals/rarest-pig-breeds-and-their-distinctive-features

https://www.finefoodspecialist.co.uk/blog/iberico-pork-vs-mangalitza-pork-a-match-of-excellence

https://www-sciencedirect-com.uwe.idm.oclc.org/science/article/pii/S0309174006002361

https://en.wikipedia.org/wiki/Prosciutto

Lamb, Mutton, Goat

https://www.visualcapitalist.com/cp/mapped-meat-consumption-by-country-and-type/

https://www.thespruceeats.com/the-difference-between-lamb-and-mutton-2356034

https://www.luxurylifestylemag.co.uk/food-and-drink/the-best-flavour-pairings-for-lamb-have-been-revealed/

https://goodfoodmama.com/what-goes-well-with-lamb/

https://www.masterclass.com/articles/how-to-cook-goat-meat

https://www.recipetips.com/kitchen-tips/t--566/lamb-preparation-guide.asp

https://thekitchenjournal.com/what-does-lamb-taste-like/?utm_content=cmp-true

https://www.scientificamerican.com/article/saucy-science-exploring-the-science-of-marinades/

Watkins, P.J., Jaborek, J.R., Teng, F., Day, L., Castada, H.Z., Baringer, S. and Wick, M. (2021). Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review. Small Ruminant Research, 200, p.106398. doi:https://doi.org/10.1016/j.smallrumres.2021.106398.

Game and Offal

Maddams, T. (2022). Hanging shot game - how long should you do it before eating? [online] ShootingUK. Available at: https://www.shootinguk.co.uk/answers/hanging-shot-game-15521/

Great British Meat Company. (n.d.). Why hanging meat makes it better. [online] Available at: https://greatbritishmeat.com/blogs/butchers-blog/hanging-meat.

Neethling, J., Hoffman, L.C. and Muller, M. (2016). Factors influencing the flavour of game meat: A review. Meat Science, 113, pp.139–153. doi:https://doi.org/10.1016/j.meatsci.2015.11.022.

RackzBBQ (2018). What You Need to Know About Smoking Feral Hogs and Boar | Rackz BBQ. [online] Rackzbbqindy.com. Available at: https://www.rackzbbqindy.com/blog/what-you-need-to-know-about-smoking-feral-hogs-and-boar/

Hutchison, M., Harrison, D., Richardson, I. and Tchórzewska, M. (2015). A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters. International Journal of Environmental Research and Public Health, [online] 12(5), pp.4652–4669. doi:https://doi.org/10.3390/ijerph120504652.

Helou, A. (2011). An A to Z of offal. [online] the Guardian. Available at: https://www.theguardian.com/lifeandstyle/2011/aug/12/an-a-to-z-of-offal.

Fish

https://www.justcaught.co.uk/blogs/news/oily-and-white-fish-what-you-need-to-know

Adeyeye, S.A.O. (2018). Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17(6), pp.559–575. doi:https://doi.org/10.1080/15428052.2018.1495590.

Oliveira, H., Pedro, S., Nunes, M.L., Costa, R. and Vaz-Pires, P. (2012). Processing of Salted Cod (Gadusspp.): A Review. Comprehensive Reviews in Food Science and Food Safety, 11(6), pp.546–564. doi:https://doi.org/10.1111/j.1541-4337.2012.00202.x.

https://en.wikipedia.org/wiki/2-Methylisoborneol

Percival, S., Drabsch, P. and Glencross, B. (2008). Determining factors affecting muddy-flavour taint in farmed barramundi, Lates calcarifer. Aquaculture, 284(1-4), pp.136–143. doi:https://doi.org/10.1016/j.aquaculture.2008.07.056.

Jones, B.C., Rocker, M.M., Keast, R.S.J., Callahan, D.L., Redmond, H.J., Smullen, R.P. and Francis, D.S. (2022). Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals. Reviews in Aquaculture. doi:https://doi.org/10.1111/raq.12657.

www.fao.org. (n.d.). A review of stock enhancement practices in the inland water fisheries of Asia. [online] Available at: https://www.fao.org/4/ae932e/ae932e02.htm.

Crustaceans

Luo, J., Frank, D. and Jayashree Arcot (2024). Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Food Chemistry X, [online] pp.101400–101400. doi:https://doi.org/10.1016/j.fochx.2024.101400.

Jayasekara, C., Mendis, E. and Kim, S. (2020). Seafood in the Human Diet for Better Nutrition and Health. Encyclopedia of Marine Biotechnology, pp.2939–2959. doi:https://doi.org/10.1002/9781119143802.ch131.

Molluscs

https://www.yummymummykitchen.com/2022/03/oysters-what-do-they-taste-like-how-to-eat.html

Murya, N.K., Nutraceautical potential of Oyster. (2021). Journal of Food Science and Technology. Available at: https://www.researchgate.net/profile/Neelesh-Maurya/publication/350740083_Nutraceutical_potential_of_Oyster/links/606f54c5a6fdcc5f77907afb/Nutraceutical-potential-of-Oyster.pdf

Schmidt, C.V. and Mouritsen, O.G. (2022). Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications. Foods, 11(17), p.2559. doi:https://doi.org/10.3390/foods11172559.

Coleman, B., Van Poucke, C., Dewitte, B., Ruttens, A., Moerdijk-Poortvliet, T., Latsos, C., De Reu, K., Blommaert, L., Duquenne, B., Timmermans, K., van Houcke, J., Muylaert, K. and Robbens, J. (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods, p.100139. doi:https://doi.org/10.1016/j.fufo.2022.100139.

Venugopal, V. and Gopakumar, K. (2017). Shellfish: Nutritive Value, Health Benefits, and Consumer Safety. Comprehensive Reviews in Food Science and Food Safety, 16(6), pp.1219–1242. doi:https://doi.org/10.1111/1541-4337.12312.

Luo, Q., Wang, W., Li, Z., Zhu, X., Wang, X., Zhang, T., Xu, H. and Yang, J. (2021). Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus (Octopus vulgaris). Journal of Ocean University of China, 20(2), pp.393–401. doi:https://doi.org/10.1007/s11802-021-4538-1.

Milk and cream

No references

Butter

No references

Yogurt, kefir, and cheese

No references

Eggs

https://www.campdenbri.co.uk/blogs/eggs-in-baked-goods.php

Bali, S. and Khan, A. (2024). The Untold Health Benefits of Herbal Black Salt (Kala Namak): A Scientific Overview. Current Research in Complementary & Alternative Medicine, 8(1). doi:https://doi.org/10.29011/2577-2201.100234.

Vaidyanathan, S. (n.d.). The Curious Case of Asafoetida. [online] Available at: https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/06/Vaidyanathan.pdf [Accessed 18 Dec. 2024].

A Review, Leffingwell, J.C. and D Ph (2002). Carotenoids as Flavor & Fragrance Precursors. [online] 2(3), pp.1–5. doi:https://doi.org/10.13140/RG.2.2.21312.12806.

Nys, Y. (2000). Dietary carotenoids and egg yolk coloration - A review. Archiv fur Geflugelkunde, [online] 64(2), pp.45–54. Available at: https://www.researchgate.net/publication/279647522_Dietary_carotenoids_and_egg_yolk_coloration_-_A_review.

Umano, K., Hagi, Y., Shoji, A. and Shibamoto, T. (1990). Volatile compounds formed from cooked whole egg, egg yolk, and egg white. Journal of Agricultural and Food Chemistry, 38(2), pp.461–464. doi:https://doi.org/10.1021/jf00092a028.

https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/flavor/

https://bitchinchickens.com/2020/11/23/different-yolks-for-different-folks/

Titus, H.W., Fritz, J.C. and Kauffman, W.R. (1938). Some Observations on Egg-Yolk Color. Poultry Science, 17(1), pp.38–45. doi:https://doi.org/10.3382/ps.0170038.

https://en.wikipedia.org/wiki/Century_egg

Nuts

No references

Olive oil

No references

Black pepper, ginger, spices

No references

Nutmeg and cloves

https://ptisg.co.id/detail-product/pala--bunga-pala.html

https://www.youtube.com/watch?v=HfsxvyiaWm4

AdamYee (2017). Flavor Investigator: Nutmeg - My Food Job Rocks! [online] My Food Job Rocks! Available at: https://myfoodjobrocks.com/flavor-investigator-nutmeg/ [Accessed 18 Dec. 2024].

Nurdjannah, N. and Bermawie, N. (2012). 11 - Cloves. [online] ScienceDirect. Available at: https://www.sciencedirect.com/science/article/abs/pii/B9780857090393500116.

Klein, A.H., Carstens, M.I. and Carstens, E. (2013). Eugenol and carvacrol induce temporally desensitizing patterns of oral irritation and enhance innocuous warmth and noxious heat sensation on the tongue. Pain, 154(10), pp.2078–2087. doi:https://doi.org/10.1016/j.pain.2013.06.025.

Chilli

Walker, S.J. (2015). ‘NuMex R. Vince Hernandez’ Paprika-type Chile. HortScience, 50(12), pp.1820–1821. doi:https://doi.org/10.21273/hortsci.50.12.1820.

Huang, P., Yu, Q., Feng, X., Ma, C. and Kan, J. (2022). Optimization of accelerated solvent extraction of paprika oleoresin and its effect on capsaicinoid and carotenoid composition. Journal of Food Composition and Analysis, 110, p.104589. doi:https://doi.org/10.1016/j.jfca.2022.104589.

Turmeric and cumin

Google Books. (2024). Natural Food Colorants. [online] Available at: https://books.google.co.uk/books?hl=en&lr=&id=I2K1DwAAQBAJ&oi=fnd&pg=PA205&dq=+turmerone+content+of+madras+vs+alleppey+turmeric&ots=_YTNFT3PzA&sig=IFOqEu2WrUWFA4VLa8HrNs6TRhE#v=onepage&q&f=false [Accessed 18 Dec. 2024].

Dosoky, N., Satyal, P. and Setzer, W. (2019). Variations in the Volatile Compositions of Curcuma Species. Foods, 8(2), p.53. doi:https://doi.org/10.3390/foods8020053.

Sekar, A. (2018). Studies on low temperature grinding of turmeric. Agricultural Engineering International: CIGR Journal, [online] 20(3), pp.215–220. Available at: https://cigrjournal.org/index.php/Ejounral/article/view/4874 [Accessed 18 Dec. 2024].

Cinnamon, cassia, and allspice

Milenković, A., Stanojević, J., Stojanović-Radić, Z., Pejčić, M., Cvetković, D., Zvezdanović, J. and Stanojević, L. (2020). Chemical composition, antioxidative and antimicrobial activity of allspice (Pimenta dioica (L.) Merr.) essential oil and extract. Advanced Technologies, 9(1), pp.27–36. doi:https://doi.org/10.5937/savteh2001027m.

https://fragranceconservatory.com/ingredient/β-caryophyllene

Coriander

Sarma, Y.R., Babu, K.N. and Aziz, S. (2014). Spices and Aromatics. Encyclopedia of Agriculture and Food Systems, pp.211–234. doi:https://doi.org/10.1016/b978-0-444-52512-3.00153-4.

STUDY THE RESPONSE OF GROWING SOME CULTIVARS OF CORIANDER (Coriandrum sativum L.) SOWING AT DIFFERENT DATES. (2021). The future of Horticulture. doi:https://doi.org/10.37229/fsa.fjh.2021.03.17.

https://projectblue.blob.core.windows.net/media/Default/Horticulture/Publications%20Team/Optimising%20herb%20flavour/HerbCORIANDER%20_WEB2018_01_29.pdf

Fennel and Parsley

Hussain, R.A., Poveda, L.J., Pezzuto, J.M., Soejarto, D.D. and Kinghorn, A.D. (1990). Sweetening agents of plant origin: Phenylpropanoid constituents of seven sweet-tasting plants. Economic Botany, 44(2), pp.174–182. doi:https://doi.org/10.1007/bf02860485

Dach, A. and Schieberle, P. (2021). Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry. Journal of Agricultural and Food Chemistry, 69(5), pp.1589–1597. doi:https://doi.org/10.1021/acs.jafc.0c07499.

Dill and Basil

Singletary, K.W. (2023). Dill: Potential Health Benefits. Nutrition Today, [online] 58(3), p.128. doi:https://doi.org/10.1097/NT.0000000000000604.

BLANK, I. and GROSCH, W. (1991). Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis. Journal of Food Science, [online] 56(1), pp.63–67. doi:https://doi.org/10.1111/j.1365-2621.1991.tb07976.x.

E. Straumite, Z. Kruma, R. Galoburda and Kaiva Saulite (2017). Effect of Blanching on the Quality of Microwave Vacuum Dried Dill (Anethum graveolens L.). [online] World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. Available at: https://www.semanticscholar.org/paper/Effect-of-Blanching-on-the-Quality-of-Microwave-L.)-Straumite-Kruma/1c136ec7a6b70ffae9f90f8ce0bdef72f6804654 [Accessed 20 Dec. 2024].

Kruma, Z., Galoburda, R., Sabovics, M., Gramatina, I., Skudra, I. and Dabina-Bicka, I. (2011). Aroma composition of microwave vacuum dried dill (Anethum graveolens L.) stems. Procedia Food Science, 1, pp.1338–1343. doi:https://doi.org/10.1016/j.profoo.2011.09.198.

Calín-Sánchez, Á., Lech, K., Szumny, A., Figiel, A. and Carbonell-Barrachina, Á.A. (2012). Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method. Food Research International, 48(1), pp.217–225. doi:https://doi.org/10.1016/j.foodres.2012.03.015.

Du, P., Yuan, H., Chen, Y., Zhou, H., Zhang, Y., Huang, M., Jiangfang, Y., Su, R., Chen, Q., Lai, J., Guan, L., Ding, Y., Hu, H. and Luo, J. (2023). Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis. Metabolites, [online] 13(1), p.85. doi:https://doi.org/10.3390/metabo13010085.

Tangpao, T., Chung, H.-H. and Sommano, S. (2018). Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils. Foods, 7(11), p.175. doi:https://doi.org/10.3390/foods7110175.

Wesolowska, A. and Jadczak, D. (2016). Composition of the Essential Oils from Inflorescences, Leaves and Stems ofOcimum basilicum‘Cinnamon’ Cultivated in North-western Poland. Journal of Essential Oil Bearing Plants, 19(4), pp.1037–1042. doi:https://doi.org/10.1080/0972060x.2016.1197801.

Oregano, marjoram, and thyme

Fleisher, A. and Sneer, N. (1982). Oregano spices andOriganum chemotypes. Journal of the Science of Food and Agriculture, 33(5), pp.441–446. doi:https://doi.org/10.1002/jsfa.2740330508.

Busatta, C., Barbosa, J., Cardoso, R.I., Paroul, N., Rodrigues, M., Oliveira, D. de, Oliveira, J.V. de and Cansian, R.L. (2017). Chemical profiles of essential oils of marjoram (Origanum majorana) and oregano (Origanum vulgare) obtained by hydrodistillation and supercritical CO2. Journal of Essential Oil Research, 29(5), pp.367–374. doi:https://doi.org/10.1080/10412905.2017.1340197.

Cinbilgel, I. and Kurt, Y. (2019). Oregano and/or marjoram: Traditional oil production and ethnomedical utilization of Origanum species in southern Turkey. Journal of Herbal Medicine, 16, p.100257. doi:https://doi.org/10.1016/j.hermed.2019.100257.

Sonmezdag, A.S., Kelebek, H. and Selli, S. (2015). Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS. Journal of Food Science and Technology, 53(4), pp.1957–1965. doi:https://doi.org/10.1007/s13197-015-2144-1.

Yildiz, G., Cox, G. and Moran, L. (2020). IDENTIFICATION OF AROMA COMPOUNDS OF DRIED AND FRESH THYME (THYMUS VULGARIS L.) BY GAS CHROMATOGRAPHY-OLFACTOMETRY AND GAS CHROMATOGRAPHY-MASS SPECTROSCOPY ANALYSIS. Latin American Applied Research - An international journal, 51(1), pp.51–55. doi:https://doi.org/10.52292/j.laar.2021.198.

Figiel, A., Szumny, A., Gutiérrez-Ortíz, A. and Carbonell-Barrachina, Á.A. (2010). Composition of oregano essential oil (Origanum vulgare) as affected by drying method. Journal of Food Engineering, 98(2), pp.240–247. doi:https://doi.org/10.1016/j.jfoodeng.2010.01.002.

Sage and rosemary

Sonmezdag, A., Kelebek, H. and Selli, S. (2017). Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique. Foods, 6(2), p.10. doi:https://doi.org/10.3390/foods6020010.

Jonas, M. and Schieberle, P. (2021). Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage. Journal of Agricultural and Food Chemistry. doi:https://doi.org/10.1021/acs.jafc.1c01275.

De Martino, L., Roscigno, G., Mancini, E., De Falco, E. and De Feo, V. (2010). Chemical Composition and Antigerminative Activity of the Essential Oils from Five Salvia Species. Molecules, 15(2), pp.735–746. doi:https://doi.org/10.3390/molecules15020735.

Ms-editions.cl. (2024). Vista de El efecto de la altitud y las propiedades del suelo sobre los componentes de aceites esenciales en la salvia Turca (Salvia fruticosa Mill.). [online] Available at: https://blacpma.ms-editions.cl/index.php/blacpma/article/view/333/341 [Accessed 20 Dec. 2024].

Marchioni, I., Najar, B., Ruffoni, B., Copetta, A., Pistelli, L. and Pistelli, L. (2020). Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers. Plants, 9(6), p.691. doi:https://doi.org/10.3390/plants9060691.

RAO, L.J., SINGH, M., RAGHAVAN, B. and ABRAHAM, K.O. (1998). ROSEMARY (ROSMARINUS OFFICINALIS L.): IMPACT OF DRYING ON ITS FLAVOR QUALITY. Journal of Food Quality, 21(2), pp.107–115. doi:https://doi.org/10.1111/j.1745-4557.1998.tb00508.x.

Szumny, A., Figiel, A., Gutiérrez-Ortíz, A. and Carbonell-Barrachina, Á.A. (2010). Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. Journal of Food Engineering, 97(2), pp.253–260. doi:https://doi.org/10.1016/j.jfoodeng.2009.10.019.

Mint

Zhang, J., Li, M., Zhang, H. and Pang, X. (2022). Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study. Food Chemistry, 371, p.131104. doi:https://doi.org/10.1016/j.foodchem.2021.131104.

https://www.wikihow.com/Spearmint-vs-Peppermint

McKemy, D.D. (2005). How Cold is It? TRPM8 and TRPA1 in the Molecular Logic of Cold Sensation. Molecular Pain, 1, pp.1744–80691–16. doi:https://doi.org/10.1186/1744-8069-1-16.

Aziz, E.E. and Craker, L.E. (2010). Essential Oil Constituents of Peppermint, Pennyroyal, and Apple Mint Grown in a Desert Agrosystem. Journal of Herbs, Spices & Medicinal Plants, 15(4), pp.361–367. doi:https://doi.org/10.1080/10496470903507940.

https://smujo.id/biodiv/article/view/9007

Saffron and Vanilla

Culleré, L., San-Juan, F. and Cacho, J. (2011). Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds. Food Chemistry, 127(4), pp.1866–1871. doi:https://doi.org/10.1016/j.foodchem.2011.02.015.

Sereshti, H., Sahar Ataolahi, Ghazaleh Aliakbarzadeh, Shahin Zarre and Zahra Poursorkh (2018). Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics. 55(4), pp.1350–1359. doi:https://doi.org/10.1007/s13197-018-3046-9.

Amin, J., Arvind Selwal and Ambreen Sabha (2023). SaffNet: an ensemble-based approach for saffron adulteration prediction using statistical image features. Multimedia tools and applications, 82(20), pp.31445–31465. doi:https://doi.org/10.1007/s11042-023-14934-9.

Carmona, M., Zalacain, A., Salinas, M.R. and Alonso, G.L. (2007). A New Approach to Saffron Aroma. Critical Reviews in Food Science and Nutrition, 47(2), pp.145–159. doi:https://doi.org/10.1080/10408390600626511.

https://scijournals.onlinelibrary.wiley.com/doi/10.1002/1097-0010(200002)80:3%3C289::AID-JSFA543%3E3.0.CO;2-2

On Food and Cooking, Harold McGee, page 431, Hodder & Stoughton, 2004

Tsuneyoshi Kanisawa, Kazuhiko Tokoro and Kawahara, S. (1994). Flavor Development in the Beans of Vanilla planifolia. Springer eBooks, pp.268–270. doi:https://doi.org/10.1007/978-4-431-68355-1_100.

Pérez-Silva, A., Odoux, E., Brat, P., Ribeyre, F., Rodriguez-Jimenes, G., Robles-Olvera, V., García-Alvarado, M.A. and Günata, Z. (2006). GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans. Food Chemistry, 99(4), pp.728–735. doi:https://doi.org/10.1016/j.foodchem.2005.08.050.

www.sciencedirect.com. (n.d.). Vanilla Extract - an overview | ScienceDirect Topics. [online] Available at: https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/vanilla-extract.

Morlock, G.E., Busso, M., Tomeba, S. and Sighicelli, A. (2021). Effect-directed profiling of 32 vanilla products, characterization of multi-potent compounds and quantification of vanillin and ethylvanillin. Journal of Chromatography A, 1652, p.462377. doi:https://doi.org/10.1016/j.chroma.2021.462377.

Le monde de la vanille - Import Export de Vanille du Monde - Gros – Demi-gros – Détail. (2023). Concentrated Bourbon Vanilla Paste - Le monde de la vanille. [online] Available at: https://mondevanille.com/en/product/pate-de-vanille-bourbon-concentree/

Pérez-Silva, A., Nicolás-García, M., Petit, T., Jean Bernard Dijoux, de, M., Besse, P. and Grisoni, M. (2021). Quantification of the aromatic potential of ripe fruit of Vanilla planifolia (Orchidaceae) and several of its closely and distantly related species and hybrids. European Food Research and Technology, 247(6), pp.1489–1499. doi:https://doi.org/10.1007/s00217-021-03726-w.

Bay and Curry Leaf

Desai, N.G. (2023). Do bay leaves actually do anything? Experts reveal truth. [online] Mail Online. Available at: https://www.dailymail.co.uk/news/article-11887397/Do-bay-leaves-actually-Experts-reveal-truth.html [Accessed 20 Dec. 2024].

Demir, V., Gunhan, T., Yagcioglu, A.K. and Degirmencioglu, A. (2004). Mathematical Modelling and the Determination of Some Quality Parameters of Air-dried Bay Leaves. Biosystems Engineering, 88(3), pp.325–335. doi:https://doi.org/10.1016/j.biosystemseng.2004.04.005.

Peris, I. and Blázquez, M.A. (2015). Comparative GC-MS Analysis of Bay Leaf (Laurus nobilisL.) Essential Oils in Commercial Samples. International Journal of Food Properties, 18(4), pp.757–762. doi:https://doi.org/10.1080/10942912.2014.906451.

Tabanca, N., Avonto, C., Wang, M., Parcher, J.F., Ali, A., Demirci, B., Raman, V. and Khan, I.A. (2013). Comparative Investigation of Umbellularia californica and Laurus nobilis Leaf Essential Oils and Identification of Constituents Active against Aedes aegypti. Journal of Agricultural and Food Chemistry, 61(50), pp.12283–12291. doi:https://doi.org/10.1021/jf4052682.

Mir, S.R., Ali, M. and Kapoor, R. (2004). Chemical composition of essential oil ofCinnamomum tamala Nees et Eberm. leaves. Flavour and Fragrance Journal, 19(2), pp.112–114. doi:https://doi.org/10.1002/ffj.1236.

Ayoub, I.M., Abdel-Aziz, M.M., Elhady, S.S., Bagalagel, A.A., Malatani, R.T. and Elkady, W.M. (2022). Valorization of Pimenta racemosa Essential Oils and Extracts: GC-MS and LC-MS Phytochemical Profiling and Evaluation of Helicobacter pylori Inhibitory Activity. Molecules, 27(22), p.7965. doi:https://doi.org/10.3390/molecules27227965.

Steinhaus, M. (2017). Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying. 65(10), pp.2141–2146. doi:https://doi.org/10.1021/acs.jafc.7b00197.

Steinhaus, M. (2015). Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis. Journal of Agricultural and Food Chemistry, 63(16), pp.4060–4067. doi:https://doi.org/10.1021/acs.jafc.5b01174.

Tea

Wang, B., Meng, Q., Xiao, L., Li, R., Peng, C., Liao, X., Yan, J., Liu, H., Xie, G., Ho, C.-T. and Tong, H. (2022). Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Science and Human Wellness, [online] 11(3), pp.618–626. doi:https://doi.org/10.1016/j.fshw.2021.12.018.

Tea, J. (2020). The Six Types of Taste. [online] Jingtea.com. Available at: https://jingtea.com/journal/which-type-of-tea-is-for-you [Accessed 20 Dec. 2024].

https://teascience.in/index.php/ijts/article/view/314

Ho, C.-T., Zheng, X. and Li, S. (2015). Tea aroma formation. Food Science and Human Wellness, [online] 4(1), pp.9–27. doi:https://doi.org/10.1016/j.fshw.2015.04.001.

Fan, F.-Y., Zhou, S.-J., Qian, H., Zong, B.-Z., Huang, C.-S., Zhu, R.-L., Guo, H.-W. and Gong, S.-Y. (2022). Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits. Molecules, [online] 27(3), p.940. doi:https://doi.org/10.3390/molecules27030940.

Lv, H., Zhang, Y., Lin, Z. and Liang, Y. (2013). Processing and chemical constituents of Pu-erh tea: A review. Food Research International, 53(2), pp.608–618. doi:https://doi.org/10.1016/j.foodres.2013.02.043.

Lin, Y., Wang, Y., Huang, Y., Song, H. and Yang, P. (2023). Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics. Foods, [online] 12(13), pp.2433–2433. doi:https://doi.org/10.3390/foods12132433.

Gaylard, L. (2015). The Tea Book. Penguin.

Coffee

Shimoni, E. and Labuza, T.P. (2000). Degassing Kinetics and Sorption Equilibrium of Carbon Dioxide in Fresh Roasted and Ground Coffee. Journal of Food Process Engineering, 23(6), pp.419–436. doi:https://doi.org/10.1111/j.1745-4530.2000.tb00524.x.

Chocolate

Vuyst, L. and Weckx, S. (2016). The Cocoa Bean Fermentation Process: from Ecosystem Analysis to Starter Culture Development. Journal of Applied Microbiology, 121(1), pp.5–17. doi:https://doi.org/10.1111/jam.13045.

Priyangini, F. and Ramalingam, C. (2017). Research Journal of Pharmaceutical, Biological and Chemical Sciences. Influence of hydrocolloids in chocolate confections: A review. Research Journal of Pharmaceutical Biological and Chemical Sciences, [online] 8(4), pp.1115–1123. Available at: https://www.researchgate.net/publication/318461240_Research_Journal_of_Pharmaceutical_Biological_and_Chemical_Sciences_Influence_of_hydrocolloids_in_chocolate_confections_A_review.

Streule, S., Susette Freimüller Leischtfeld, Chatelain, K. and Schwenninger, S.M. (2024). Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador. Foods, [online] 13(10), pp.1536–1536. doi:https://doi.org/10.3390/foods13101536.

Wine

Sereni, A., Phan, Q., Osborne, J. and Tomasino, E. (2020). Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine. Foods, 9(6), p.802. doi:https://doi.org/10.3390/foods9060802.

Bowen, A.J. and Reynolds, A.G. (2012). Odor Potency of Aroma Compounds in Riesling and Vidal blanc Table Wines and Icewines by Gas Chromatography–Olfactometry–Mass Spectrometry. Journal of Agricultural and Food Chemistry, 60(11), pp.2874–2883. doi:https://doi.org/10.1021/jf203314j.

Ross, C.F. and Weller, K. (2008). Effect of Serving Temperature on the Sensory Attributes of Red and White Wines. Journal of Sensory Studies, 23(3), pp.398–416. doi:https://doi.org/10.1111/j.1745-459x.2008.00162.x.

Cliff, M.A. (2001). Influence of Wine Glass Shape on Perceived Aroma and Colour Intensity in Wines. Journal of Wine Research, 12(1), pp.39–46. doi:https://doi.org/10.1080/09571260120069741.

Fischer, U. and B. Loewe-Stanienda (1999). Impact of wine glasses for sensory evaluation. Journal International des Sciences de la Vigne et du Vin, [online] 33, pp.71–80. Available at: https://www.researchgate.net/publication/282494812_Impact_of_wine_glasses_for_sensory_evaluation.

Beer

No references

Spirits

No references

Recommended / Further reading

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Farrimond, Stuart. The Science of Cooking: Every Question Answered to Perfect Your Cooking. London: Dorling Kindersley, 2017. ISBN: 978-0241229781.

The Science of Spice
Farrimond, Stuart. The Science of Spice: Understand Flavour Connections and Revolutionize Your Cooking. London: Dorling Kindersley, 2018. ISBN: 978-0241302149.

Salt, Fat, Acid, Heat
Nosrat, Samin. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. New York: Simon & Schuster, 2017. ISBN: 978-1476753836.

Gastrophysics
Spence, Charles. Gastrophysics: The New Science of Eating. London: Viking, 2017. ISBN: 978-0241270097.

What Einstein Told His Cook: Kitchen Science Explained
Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. New York: W. W. Norton & Company, 2002. ISBN: 978-0393329421.

The Flavor Equation
Sharma, Nik. The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes. San Francisco: Chronicle Books, 2020. ISBN: 978-1452182698.

Cooking with Tea: Techniques and Recipes for Appetizers, Entrees, Desserts and More
Wemischner, Robert, and Diana Rosen. Cooking with Tea: Techniques and Recipes for Appetizers, Entrees, Desserts and More. North Clarendon: Tuttle Publishing, 2003. ISBN: 978-0804833029.

Vanilla Table: The Essence of Exquisite Cooking from the World's Best Chefs
MacAller, Natasha. Vanilla Table: The Essence of Exquisite Cooking from the World's Best Chefs. London: Jacqui Small LLP, 2015. ISBN: 978-1910254213.

Steeped: The Chemistry of Tea
Francl, Michelle. Steeped: The Chemistry of Tea. Philadelphia: University of Pennsylvania Press, 2016. ISBN: 978-0812247481.

Ultimate Tea Recipe Book: Over 100+ Masterful Recipes for the Modern Tea Lover
Langley, Julian. Ultimate Tea Recipe Book: Over 100+ Masterful Recipes for the Modern Tea Lover. [Publisher not specified], 2024. ISBN: 978-1234567890.

Science of Flavour Bibliography

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