Reactions | Why Doesn’t Banana Candy Taste Like Banana? @ACSReactions | Uploaded 3 years ago | Updated 2 hours ago
There’s a myth that one variety of banana tastes a lot like artificial banana flavoring. We tracked it down to investigate if it’s as “banana-y” as the myth claims.
#banana #grosmichel #cavendish #isoamylacetate #artificialflavor
You can check out Dr. Curtis Pulliam’s preliminary banana data here: http://bit.ly/3rfhgSL
While we ate some Laffy Taffys in the making of this video, we have no connection with the Laffy Taffy company.
You might also like:
Coffee Roasting Chemistry Throwdown: PhD vs. BS
youtube.com/watch?v=4Wey8GSglkw&list=PLtLT74crQcwXifCszpuk21I4ye3ghf-kV&index=69
Why Does Food Make Your Mouth Water?
youtube.com/watch?v=lWdR87Qnb3g
The Science of Spotting Fake Foods
youtube.com/watch?v=V_JIjJJ8Zq0
The Ultimate Donut Battle: Cake vs. Yeast
youtube.com/watch?v=u68ZnxzWj5k&list=PLtLT74crQcwXifCszpuk21I4ye3ghf-kV&index=58
Credits:
Executive Producers:
George Zaidan
Hilary Hudson
Producers:
Andrew Sobey
Elaine Seward
Writer/Host:
Samantha Jones, PhD
Scientific consultants:
Nadia Berenstein, PhD
Pamela Dalton, PhD
Lelia Duman, PhD
Michelle Boucher, PhD
Sources:
A History of Flavoring Food With Beaver Butt Juice
vice.com/en/article/a3m885/a-history-of-flavoring-food-with-beaver-butt-juice
Making isoamyl acetate in a chemistry lab
chemistryworld.com/podcasts/isoamyl-acetate/7609.article
Influence of different banana cultivars on volatile compounds during ripening in cold storage
sciencedirect.com/science/article/pii/S0963996912003225
Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS
sciencedirect.com/science/article/pii/S030442382030042X
Banana flavor: Insights into isoamyl acetate production
researchgate.net/publication/232768660_Banana_flavor_Insights_into_isoamyl_acetate_production
Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)
pubs.acs.org/doi/abs/10.1021/jf010471k
A Perspective on Chemosensory Quality Coding
sciencedirect.com/science/article/pii/B978012809324523784X
Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership
There’s a myth that one variety of banana tastes a lot like artificial banana flavoring. We tracked it down to investigate if it’s as “banana-y” as the myth claims.
#banana #grosmichel #cavendish #isoamylacetate #artificialflavor
You can check out Dr. Curtis Pulliam’s preliminary banana data here: http://bit.ly/3rfhgSL
While we ate some Laffy Taffys in the making of this video, we have no connection with the Laffy Taffy company.
You might also like:
Coffee Roasting Chemistry Throwdown: PhD vs. BS
youtube.com/watch?v=4Wey8GSglkw&list=PLtLT74crQcwXifCszpuk21I4ye3ghf-kV&index=69
Why Does Food Make Your Mouth Water?
youtube.com/watch?v=lWdR87Qnb3g
The Science of Spotting Fake Foods
youtube.com/watch?v=V_JIjJJ8Zq0
The Ultimate Donut Battle: Cake vs. Yeast
youtube.com/watch?v=u68ZnxzWj5k&list=PLtLT74crQcwXifCszpuk21I4ye3ghf-kV&index=58
Credits:
Executive Producers:
George Zaidan
Hilary Hudson
Producers:
Andrew Sobey
Elaine Seward
Writer/Host:
Samantha Jones, PhD
Scientific consultants:
Nadia Berenstein, PhD
Pamela Dalton, PhD
Lelia Duman, PhD
Michelle Boucher, PhD
Sources:
A History of Flavoring Food With Beaver Butt Juice
vice.com/en/article/a3m885/a-history-of-flavoring-food-with-beaver-butt-juice
Making isoamyl acetate in a chemistry lab
chemistryworld.com/podcasts/isoamyl-acetate/7609.article
Influence of different banana cultivars on volatile compounds during ripening in cold storage
sciencedirect.com/science/article/pii/S0963996912003225
Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS
sciencedirect.com/science/article/pii/S030442382030042X
Banana flavor: Insights into isoamyl acetate production
researchgate.net/publication/232768660_Banana_flavor_Insights_into_isoamyl_acetate_production
Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)
pubs.acs.org/doi/abs/10.1021/jf010471k
A Perspective on Chemosensory Quality Coding
sciencedirect.com/science/article/pii/B978012809324523784X
Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership