Flavor Chemistry
Aroma compounds are volatile, most are fat-soluble, and heat both releases and destroys them, which is the…
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The Chemistry That Explains Why Technique Changes Flavour
The chemistry underneath the technique: aroma compounds are volatile and mostly fat-soluble, which is why heat both releases and destroys them. Capsaicin, piperine, solubility, and what the Scoville scale does and does not measure.
Volatile compounds, solubility, and heat thresholds: the chemistry sitting under the flavour.
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In This Collection
In this collection 6 guides
How Does Spice Solubility Decide What Goes in the Pan First?
Fat-soluble flavors release better into oil or butter, while water-soluble flavors release into water, broth, vinegar…
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Spice Measurement Conversions: When Does Volume Fail?
A teaspoon measures space, not weight, and a teaspoon of ground cinnamon holds roughly a third of the mass that a…
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What Does the Scoville Scale Actually Tell You?
The Scoville scale estimates chile pepper pungency from capsaicinoid concentration. It does not measure fruitiness…
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What Is Capsaicin, and Why Does It Make Peppers Hot?
Capsaicin is the compound that makes chile peppers feel hot by activating heat and pain receptors in your mouth. It…
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Why Does Black Pepper Make You Sneeze Near the Grinder?
Black pepper makes you sneeze because tiny pepper particles and piperine irritate nerve endings inside the nose. The…
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Why Does Toasting Spices Change Their Flavor?
Toasting spices changes their flavor by removing moisture, moving volatile aroma into the air, and sometimes creating…
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