{"id":7924,"date":"2012-09-25T10:23:38","date_gmt":"2012-09-25T00:23:38","guid":{"rendered":"https:\/\/scienceillustrated.com.au\/blog\/?p=7924"},"modified":"2012-11-16T14:07:21","modified_gmt":"2012-11-16T03:07:21","slug":"meet-a-flavour-creator","status":"publish","type":"post","link":"https:\/\/scienceillustrated.com.au\/blog\/video\/meet-a-flavour-creator\/","title":{"rendered":"Meet a flavour creator"},"content":{"rendered":"<p><strong>Willy Wonka novelty lab or just a little disturbing?<\/strong><\/p>\n<p><!--more-->Chemists working in flavour laboratories are responsible for developing the taste of a wide range of food products found in your local supermarket. From canned soups to frozen dinners and candy, flavour chemists have spent a great deal of time engineering and refining tastes and influencing your culinary pleasures.<\/p>\n<p>The perception of flavour is very much based on what we think a food or beverage should taste like according to its visual properties. For example, benzaldehyde is a chemical that has a naturally pleasant almond-like odour and is therefore commonly used as a flavour additive. What is interesting about this compound is that it will be perceived differently by your brain depending on what substance it is in. If it&#8217;s added to an acidic red liquid your brain will detect a cherry flavour but it is also used as a bitter-almond additive.<\/p>\n<p>Scientists are able to design the chemical equivalents to the flavours of most real meals. There are often two areas in the lab: a kitchen to taste the food they want to replicate and a work bench to extract the vital chemicals that make up the specific flavour. Check out this video that might whet your\u00a0appetite.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Willy Wonka novelty lab or just a little disturbing?<\/p>\n","protected":false},"author":8,"featured_media":7933,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,10],"tags":[798,316,848,74],"class_list":["post-7924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chemistry","category-video","tag-flavour","tag-food-science","tag-news","tag-science-2"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts\/7924"}],"collection":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/comments?post=7924"}],"version-history":[{"count":13,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts\/7924\/revisions"}],"predecessor-version":[{"id":8085,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts\/7924\/revisions\/8085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/media\/7933"}],"wp:attachment":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/media?parent=7924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/categories?post=7924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/tags?post=7924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}