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Are you cooking the flavor out of your food?

Want to donate to the highest-impact charities AND get your donation matched up to $100? Visit https://Givewell.org/MinuteFood In cooking, it’s difficult to preserve flavor AND create flavor at the same time. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Chambers E 4th, Koppel K. Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor. Molecules. 2013 Apr 25;18(5):4887-905. doi: 10.3390/molecules18054887 -Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem. 2022 Mar 1;10:820749. doi: 10.3389/fchem.2022.820749. -Kays SJ and Wang Y (2000). Thermally induced flavor compounds. HortScience. 35, 1002–1012. doi: 10.21273/HORTSCI.35.6.1002 -Spence C. What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception? Foods. 2021 Jul 6;10(7):1570. doi: 10.3390/foods10071570. 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.thespecialsaucepodcast.com/podcast/special-sauce-kenji-on-cooking-with-fish-sauce-and-adam-chandler-on-fast-food-1-2/ https://kitchen-theory.com/understanding-aroma-compounds/ https://www.restaurantbusinessonline.com/how-heat-affects-flavor https://www.americastestkitchen.com/cooksillustrated/articles/5901-for https://www.americastestkitchen.com/cooksillustrated/how_tos/5771-the-dissipating-aroma-of-banana-bread https://www.thoughtco.com/aroma-compounds-4142268 https://www.seriouseats.com/ask-the-food-lab-do-i-really-need-to-reduce-w 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Keith Cadwallader, Professor of Food Chemistry at the University of Illinois at Urbana-Champaign Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood