Wednesday, September 21, 2016


 AKA The Food Network

Bacon Flavor (2-Methoxy-4-methylphenol), surrounded by all the other flavors that use that same chemical-flavor; note that it's slightly modified for ease of viewing. 
There is only one chemical used to make the flavor of bacon.

To put it another way, the chemical that is used to make 'bacon flavor' is also used to make 'vanilla', 'jasmine', and 'clove', among others (including whiskey, which for the reason of lexical discrepancies does not show up on the graph).

Take a minute to play with this network graph - a compendium of flavors and fragrances and the relationships between them, using Aldrich's catalog of over 1000 chemicals.
(check out a youtube tutorial on how to use the network graphs)

 Not only does this seaweed taste like bacon, it looks like fine-sliced proscuitto.

Culinologist Jason Ball from Oregon State University’s Food Innovation Center (via University of Copenhagen’s Nordic Food Lab) and aquaculture researcher Chris Langdon from OSU Marine Science Center, July 2015

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