chemistry_geek
Registered
In the tradition of providing the Mac OS X.com community with more worthless but interesting science "stuff", there is an article over at "Today's Chemist at Work" about flavors in our foods. An interesting read.
http://pubs.acs.org/subscribe/journals/tcaw/11/i06/html/06lesney.html
Interestingly, one of the chemicals that gives a Cabernet Sauvignon its characteristic taste is the main ingredient that gives cat urine its pungently offensive odor.
The Banana flavor, from isoamyl acetate, in dilute concentrations smells like bananas, but in concentrated form smells like stinky feet.
http://pubs.acs.org/subscribe/journals/tcaw/11/i06/html/06lesney.html
Interestingly, one of the chemicals that gives a Cabernet Sauvignon its characteristic taste is the main ingredient that gives cat urine its pungently offensive odor.
The Banana flavor, from isoamyl acetate, in dilute concentrations smells like bananas, but in concentrated form smells like stinky feet.