05Jun 2017 by Vincent Summers 7 Comments

Lemon Chemistry: Flavor and Aroma Profiles

Chemistry, Food
To detect aroma, airborne chemicals must enter into our nasal passages. Volatile aromatic oils carried in when we breathe, interact with receptors located along those passages. Though flavor is somewhat influenced by our sense of smell, flavor primarily requires substance solubility in order to reach the different kinds of receptors located in various parts of the tongue. Let's explore a little lemon chemistry. Lemon Chemistry: Flavor The tongue detects four, perhaps five, flavors. They are sweet, salty, sour, and bitter. Some add savory1. There can be no doubt the primary taste of lemon is sour. Mention sour and the organic chemist thinks of organic acids. Lemons are rich in three organic acids: citric, malic, and ascorbic (AKA Vitamin C). Citric acid predominates. Suck on citric acid and you’ll think of…
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21Mar 2014 by Vincent Summers 6 Comments

Chemicals to Peel Tomatoes?

Food, Manufacturing
The advertisement for Hunt’s Tomatoes says they use no harsh chemicals to peel their canned tomatoes. This statement does not openly suggest other companies use harsh chemicals, but it implies that they do. In fact, it is a common practice to use chemicals to peel tomatoes. Hunt, though, declares they use steam. To Tell the Truth My curiosity aroused, I decided to look into the matter. Technically, Hunt is telling the truth. Nonetheless, the use of lye in the peeling of fruits and vegetables is not new or unusual. Although 70% of tomatoes are peeled using hot water or steam, approximately 30% are peeled using lye. 'How To' Peel Tomatoes These facts are found in the publication by the University of California, Davis entitled, Peelability and Yield of Processing Tomatoes…
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11Nov 2012 by Vincent Summers 5 Comments

Why Some Boiled Eggs Don’t Peel Right

Food
[caption id="attachment_3204" align="alignright" width="440"] Eggs: Microsoft Clipart[/caption] What's the matter with boiled eggs? It looks like one egg should be as good as another, right? So what makes them different? You put a pot of water on to boil. When it finally reaches a boil, you add some ordinary chicken eggs to make egg custard, deviled eggs, egg salad, or just individual "hen fruits" to munch on with a free sprinkling of sea salt and a little cracked pepper. But... Problem Peeling Boiled Eggs? You experience a problem when you go to peel them. Why don't your boiled eggs peel right? In fact, sometimes they do, and sometimes they don't. Why not every time? Anatomy of an Egg Within the eggshell lies more than just a white and a yolk.…
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