The Chemistry Behind Flavors from Spice
The addition of spices, herbs and botanicals for the purpose of flavor is a long-standing trend, and there is still more to learn about the chemistry behind it. This brief explores the chemistry and reasoning behind the addition of spices and flavors. These articles discuss “why spice?” and what actually happens when you add spicy flavors to food, which is trending.
What we are reading:
Lauren R. Hartman, Food Processing [Published October 30, 2017]
Before discussing the chemistry behind spice, this article discusses the reasoning behind adding herbs, spices and botanicals to food and beverages.
Uma Sharma and Alyssa Pagano, Business Insider [Published October 12, 2017]
What actually happens in your body when you eat a hot pepper? This article/video explains the process caused by capsaicin.
Shane T. McDonald and David A. Bolliet, Kalsec, John Hayes [Published January 15, 2016]
Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat.
For the latest hot and spicy trends, read our eBook, Spicing Up the Food Industry: Hot and Spicy Trends and Insights.
*Must purchase eBook to read full text.