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May 2, 2012 07:18 AM

I found this website to be interesting. Anyone ever seen it before or used it? I must admit, however, it does seem to take a bit of the thrill of blind experimentation out of things.

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  1. Interesting article in this week's issue of Chemical & Engineering News:

    I liked the following comment from a U. Florida professor of horticulture: “That whole flavor-pairing crap is just a gimmick by a chef who is practicing biology without a license.” Heh...

    1. Trouble is, these flavors pairings are based on a similar molecule each food has -- but that single molecule is not enough to form a commonality. So the pairings don't work.

      Sometimes chemical or molecular mirroring do work as a way to increase flavor, but that only happens when other LARGER synergies are operating as well. This is especially true for food and wine pairing.

      I work in sensory and flavor chemistry, and even I think the flavor combos these guys are suggesting are unrelentingly horrible.