This Chemistry Factsheet:

  • Describes chemical properties of substances that trigger the sense of taste and smell.
  • Explains how chemical reactions during the cooking process generates different tasty and fragrant molecules.
  • Describes how the size, shape and functional groups of certain molecules create different odours.
  • Describes how chemists have developed synthetic compounds to enhance flavours and fragrancies.
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.PDF (pdf) 619.067 KB

Publication Date

September 2020


ISSN: 1351-5136

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314 The Chemistry of Taste and Smell

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