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314. The Chemistry of Taste and Smell

Description

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

Date Published

September 2020

ISSN / ISBN

ISSN: 1351-5136

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The materials published on this website are protected by the Copyright Act of 1988. No part of our online resources may be reproduced or reused for any commercial purpose, or transmitted, in any other form or by any other means, without the prior permission of Curriculum Press Ltd.

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314 The Chemistry of Taste and Smell

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