Monday, January 24, 2011
So...I was talking with my friend (and now pastry chef at WD~50) today about flavor combinations. While we were chatting he brought up an intersting topic, volatile compounds in food. Basically a volatile compound is an organic and or chemical compound that can be found in food. I have not yet down much research on the topic but I can assure you I definitely will be. If you know what the chemical breakdown of certain foods are you can begin to match and pair flavor profiles with like chemical structures. Very intersting stuff. My friend told me there are books on the topic but they are extremely expensive. If anyone knows of any online databases or free lists of these compounds PLEASE post me a link. I would love to learn more about this fascinating subject.