When I developed Essential Douglas Fir Shortbread for Essential Confection, I integrated fir essential oil into the Euro-style butter. Even flavors outside the food system have affinity relationships with other flavors so I included lemon essential oil as a boost. The butter has a killer mouth feel, and the flavors are grounded in galangal and pink peppercorns.
First learned about volatiles in wine country 20+ years ago. Volatilizing the esters!
EXACTLY! I'm impressed you noticed that! Lower pressure air is less dense and means that it can't "float" aromas as easily. When I was a kid, I always noticed that eating lunch in the mountains during winter tasted really different. Now if someone can explain to me why I am approximately 100% more likely to cry at movies on airplanes....
Aromatics! My favorite subject.
When I developed Essential Douglas Fir Shortbread for Essential Confection, I integrated fir essential oil into the Euro-style butter. Even flavors outside the food system have affinity relationships with other flavors so I included lemon essential oil as a boost. The butter has a killer mouth feel, and the flavors are grounded in galangal and pink peppercorns.
First learned about volatiles in wine country 20+ years ago. Volatilizing the esters!
My motto: Taste + Aromatics = Flavor.
Douglas fir shortbread sounds amazing!!!
I assume this is why food tastes and smells so different on an airplane? Different air pressure means different volatility?
EXACTLY! I'm impressed you noticed that! Lower pressure air is less dense and means that it can't "float" aromas as easily. When I was a kid, I always noticed that eating lunch in the mountains during winter tasted really different. Now if someone can explain to me why I am approximately 100% more likely to cry at movies on airplanes....