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The Science of sensory - Coggle Diagram
The Science of sensory
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tastes
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umami
savory like beef stew, soy sauce ,aged cheese
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flavor
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taste
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they react to sweet, sour, bitter, sweet, umami, and salty.
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The science of grilling
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rendering
saturated fats loosen and turn to liquid, when cooked slow.
smoke rings
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but when smoked the monoxide and nitric oxide, infuse into the meat and in replace of oxygen
calories
the amount of energy it would take to raise the temperature. or one kilogram of water, by one degree of Celsius.
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