Saliva and aromatic chemicals

I remember in elementary school learning about Helen Keller. Someone posed the question to the class “which one of your senses would you give up if you had to?”. Unlike everyone else, my answer was NOT taste or smell, and I suppose it is not coincidental that in my adult life I use my nose professionally and I almost chose a career as a chef.

This morning I was reading about how bacteria in saliva can turn odourless sulphur-containing compounds from fruit and vegetables into aromatic chemicals called thiols and how they plan on using this bacterial action to flavor foods.

See the NewScientist article: For tastier food, just add bacteria

Have a gastronomical weekend!

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