Odor
Odor
This chapter describes the nature of the odor of foods. The concept of odor is comparable the image we have of the shape of a tent. The way in which poles of different heights are placed to support the tent fabric is what gives the tent its shape. If the number or the position or the height of the poles change, another shape will be formed. In the same way, if a little orange blossom water is added to a strawberry, a new smell will be produced. Sensory physiology provides a wealth of evidence to suggest that this phenomenon is responsible for the discovery of many classic combinations in cooking: chestnut and fennel, carrot and orange, and so on.
Keywords: odor, sensory physiology, foods, cooking, smell
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