Sorry...there's actually a lot of news, just that this is some of the heavily reported stuff. Scientists just like to discover everything.MaxTheReaper said:
Scientists Work Out Why Fries Smell Great
- Thread starter The_root_of_all_evil
- Start date
You would prefer "Paris Hilton to appear on X-Factor", "Duke Nukem Still Coming Out?" or "Another Games Designer slags something off"?Sigenrecht said:
Mark another one up.
Its not true!meatloaf231 said:
Did you know that the when wonderbread was developed, it sold very poorly? People judged freshness by smelling the bread, but you can't smell through plastic. So, researchers added "bread smell" to the plastic, and it became the best-selling bread in the country.
The flavor scientists do a lot of stuff you don't think about on a daily basis. Do you drink any of the sodas? You would be amazed and astounded at the chemistry that goes into that.
There is huge - and - gigantic interest in an artificial nose... that would be helpful in a lot of areas well beyond food science. The closest we've come borders on the pathetic, and it is still a valuable research tool.
This article is only of interest because it says french fries smell like ironing boards. (?)
@Thiosk: You know that 'freshly ground coffee smell' on Nescafe etc.?
Piped in there. Olfactory science is big money, like food photography.
Piped in there. Olfactory science is big money, like food photography.
Is that so, Mr. Fancy-Pants researcher? I'm glad your astute mind is able to comprehend and calculate all possible implications of this study so well.super_smash_jesus said:
It's funny, because I can think of a few ways this would be useful. Pinpointing the aroma of fries could help scientists replicate it, and isolate it - understanding what attracts us to certain foods can help us devise methods to attract children to foods they might otherwise be reluctant to try, for example. In-depth studies like these could have various applications, from combatting obesity to simply helping food chains create more appealing products for us.
Now, if there's any reason what we've read doesn't hold scientific merit, it's that they haven't broken down scents enough. Deep fries potatoes have a hint of cocoa in them? What does that even mean? I can't really bash this study with the little information I have, however.
But, you know, maybe I should bash it, because some random guy on the internet doesn't see how it could possibly be useful.
thanks capn jack, for you insightful sarcasm. I think before you start saying the many uses for this research, you might want to know what you are talking about first.CapnJack said:
1. They used a gas chromatagraph, these machines do nothing to tell the structure of aromatic compounds, so how are they supposed to recreate the compound with only GC data?
2. recreating structures isn't exactly a proven science, so making french fry flavoured asparagus is out of the picture. Consider cherry or banana flavoured medicine, do they taste they banana or cherry? Not to mention the actual science of discovering structires of compounds is very complicated and expensive using x-ray diffraction and other various methods, so I think they might actually work on something a little more worth while.
3. the data they obtained is objectionable, considering the computer would not come up with "ironing board" when they ran the sample. That means they would have to individually smell the compounds and say what they thought they smelt like, which is a very accurate science I am sure.
So to conclude, I STILL don't think there is any value what-so-ever in this research, nor will there be any in the future. The cure for obesity? Sure as fuck not this study, but thanks for your info on the subject, I am completely enlightened.
