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Review
. 2010 Apr 14;110(4):2313-65.
doi: 10.1021/cr900105w.

Molecular gastronomy: a new emerging scientific discipline

Peter Barham  1 , Leif H Skibsted, Wender L P Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjaer, Louise Mørch Mortensen
Affiliations
Free PMC article
Review

Molecular gastronomy: a new emerging scientific discipline

Peter Barham et al. Chem Rev. .
Free PMC article
No abstract available

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Figures

Figure 1
Figure 1
Molecular structures of the enantiomers of limonene, α-pinene, and carvone. The enantiomers have distinct odor characteristics (quality and threshold), which are attributed to the enantiomeric configuration. R-(−)-Carvone is the main consitutent in spearmint essential oil, and S-(+)-carvone is the main constituent in the essential oil of carraway and dill. R-(+)-Limonene is the main constituent of the volatile oils expressed from the fresh peel of Citrus spp. fruits. S-(−)-limonene is present in the oil of fir and the needles and young twigs of Abies alba (Pinaceae).
Figure 2
Figure 2
Aroma impact compounds in heated foods as identified by the AEDA technique.(89)
Figure 3
Figure 3
Aroma impact compounds in some nonheated foods as identified by the AEDA technique.(89)
Figure 4
Figure 4
Formation of potent sulfur-containing compounds in Allium species.(110)
Figure 5
Figure 5
Lipid oxidation may be initiated by free radicals or enzymatically (A), by transition metal catalysis (B), photochemically (C), or by lipoxygenases (D).
Figure 6
Figure 6
Initial phase of the Maillard reaction showing the formation of Amadori compounds.
Figure 7
Figure 7
Enolization of the Amadori compounds under different pH conditions.
Figure 8
Figure 8
Some possible degradation products from deoxypentosones found in cooked foods. These compounds may also derive from other pathways in the Maillard reaction.
Figure 9
Figure 9
Schematic reaction pathways of 2,4-decadienal from polyunsaturated fatty acids with hydrogen sulfide or ammonia yielding long-chain alkyl-branched heterocyclic compounds (after Farmer and Mottram(143)).
Figure 10
Figure 10
Formation of some important meat flavor compounds from the Amadori product of ribose (modified after Mottram and Whitfield(156)).
Figure 11
Figure 11
Absorption spectrum of the various forms of myoglobin.
Figure 12
Figure 12
Color cycle of meat.
Figure 13
Figure 13
Nitrosyl myoglobin is rather sensitive to the combination of oxygen and light but may be reformed as long as there is a residual reducing capacity remaining in the meat.
Figure 14
Figure 14
Diagram illustrating how the color of chlorophyll is affected through various degradation mechanisms.
Figure 15
Figure 15
Lycopene from tomatoes and carotene from carrots is red, while lutein and zeaxanthin, classified as xanthophylls (oxygen containing), are yellow. Astaxanthin is the pink colorant in salmon.
Figure 16
Figure 16
Equilibria between different forms of anthocyanins affecting color. AH+ is a flavylium cation, A is the quinoidal base, A- is the ‘anhydro’ base, B is the pseudobase, while C is the chalcone.
Figure 17
Figure 17
Expansion due to evaporation of water shown as normalized gas volume as a function temperature. The volume is normalized with respect to the volume of dry air at T = 25 °C. The external pressure is taken to be 1 atm, and the volumes are calculated using data for saturated vapor pressures of water from the Handbook of Chemistry and Physics, 79th edition. The initial volume of dry air shows an expansion which is proportional to the absolute temperature, whereas the volume taken up by the gaseous water will diverge when the temperature approaches the boiling point of water. The expansion of a soufflé is of the order of about 3 times corresponding to an (average) temperature of close to 90 °C, which is somewhat higher the typical center temperature for white breads (close to 70 °C).
Figure 18
Figure 18
Inverted U relationship between liking and the arousal potential of a stimulus suggested by Berlyne’s arousal theory (solid curve), and the shift (broken curve) of the original inverted U curve and of the optimal individual level of psychological complexity upon exposure to a ‘Pacer’ (B).
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