Shared flavor compounds show up on US menus, rare in Asian cuisines
Thursday, December 15, 2011 - 15:30
in Biology & Nature
North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, Parmesan cheese and white wine. Authentic East Asian recipes, on the other hand, tend to avoid mixing ingredients with many shared flavor compounds, according to new research.