Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1107015 | International Journal of Gastronomy and Food Science | 2012 | 4 Pages |
Abstract
There are many aromas in nature that could be related to different memories and sensations once we perceive them. By using non-aggressive techniques it is possible to extract aromas in a natural way in order to hold, enhance and transfer them to the dish. This work shows how aromas can be retained into a holder device according to their polarity, without physical or chemical alteration, and how they can be transferred to the final dish and to guest surrounding atmosphere/environment.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agricultural and Biological Sciences (General)
Authors
Josu Trebolazabala, Eneko Atxa,