Food Science

Maillard

Cookery is simple applied organic chemistry.

there is some very interesting, and often difficult, chemistry around the science of food and its preparation.

Here are a few simple demonstrations that illustrate a few areas of food chemistry. More will follow.

Changing chocolate - A demonstration of different crystal dructures of cocoa butter.

Esters - A quick synthesis of some esters found in pear drops.

Maillard reaction - A simple demonstration of one of the factors affecting Maillard reactions.

Structural Subtlety - Demonstration of how the human nose can distinguish enantiomers of carvone.

Taste and aroma - Simple demonstration of the importance of aroma in what we normally consider to be taste.

Taste and genetics - Using simple test papers to investigate the genetics of taste.

Toothpaste and orange juice - The chemistry and physiology explaining why orange juice tastes so horrible after you have brushed your teeth.

 

 

Print

Members - please log in to gain access to all resources. Visitors - please contact SSERC for membership & website access.