blog.khymos.org » impact flavors http://blog.khymos.org - dedicated to molecular gastronomy Mon, 06 Sep 2010 21:27:27 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Searching for flavour pairings http://blog.khymos.org/2007/04/17/searching-for-flavour-pairings/ http://blog.khymos.org/2007/04/17/searching-for-flavour-pairings/#comments Tue, 17 Apr 2007 19:09:48 +0000 Martin Lersch http://blog.khymos.org/2007/04/17/searching-for-flavour-pairings/ Google can be of great help when exploring flavour pairings, especially for those of us who don’t have access to the commercial database VCF. The following tip has been mentioned in a comment to a previous blog post, but I thought it could be a good idea to bring it to everyones attention:

The Good Scents company has en extensive range of aroma components, and the nice thing is that they list natural occurences and uses. The latter I guess, is based on the organoleptic properties of the aroma compounds. Using google, it’s possible to check if two or more foods have anything in common. Just type in the foods of interest and add site:http://www.thegoodscentscompany.com at the end. The triple combination in my last post for instance gives the following search string (click to perform the google search) and the top 5 hits are:

furfuryl mercaptan * 98-02-2
benzothiazole * 95-16-9
isovaleraldehyde * 590-86-3
bis(2-methyl-3-furyl) disulfide * 28588-75-2
5-methyl furfural * 620-02-0

The numbers following the name of the aroma compound are CAS registry numbers and indentify each compound uniquely. They are often more useful than the chemical name when searching the internet and databases.

Unfortunately there is no way to distinguish whether the foods listed for each aroma compound occur under the “Natural occurences” or “Used in” labels.



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