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Unformatted text preview: e vapor
analyzers provide a detailed map of a food’s flavor components, detecting chemical aromas in amounts as low as one part per billion. The
human nose, however, is still more sensitive than any machine yet invented. A nose can detect aromas present in quantities of a few parts per
trillion — an amount equivalent to 0.000000000003 percent. Complex aromas, like those of coffee or roasted meat, may be composed of
volatile gases from nearly a thousand different chemicals. The smell of a strawberry arises from the interaction of at least 350 different
chemicals that are present in minute amounts. The chemical that provides the dominant flavor of bell pepper can be tasted in amounts as
low as .02 parts per billion; one drop is sufficient to add flavor to five average size swimming pools. The flavor additive usually comes last,
or second to last, in a processed food’s list of ingredients (chemicals that add color are frequently used in even smaller amounts). As a result,
the flavor of a processed food often costs less than its packaging. Soft drinks co...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08