graines 009: buckwheat, boiled
#aromatype : #fruity#floral#green#vegetable#caramel#roasted#nutty#woody#spicy#cheesy & #animal
Buckwheat is not related to wheat, and is not even a member of the grass family. Buckwheat is related to sorrel and rhubarb. It is therefore known as a pseudocereal, as the culinary use of those seeds is the same as that of grains, due to their high starch content.
The profile of raw buckwheat is mainly dominated by green, fatty and citrus smelling molecules. The citrus molecules have a green, fatty smell.Typical for buckwheat is the presence of a quantity of earthy-smelling molecules.
After cooking, the profile contains the typical vegetable (potato, onion and mushroom) molecules and becomes nuttier. Striking is the presence of animal smelling molecules, which have a more roasted smell.
#foodpairing#aroma#food#ingredient#foodaroma#foodscience#graines#buckwheat#future50foods#future50food
herbal 022: Blackcurrant leaves
#aromatype : #citrus#floral#green#herbal#woody & #spicy
Blackcurrants are popular for the berries, but the leaves should not be ignored either, which can be used both fresh and dried. The leaves have a great value as a medicinal herb. They are rich in vitamin C and antioxidant. Currant leaves are so tasty that when steeped in a warm liquid, they release a definitive currant-like flavor.
The profile of currant leaves is dominated by citrus, floral, green, camphoreous and woody molecules.
#foodpairing#aroma#food#ingredient#foodaroma#foodscience#herbal#blackcurrantleaves
nuts 010: macadamia nut
#aromatype : #fruity#citrus#floral#green#vegetable#caramel#roasted#nutty#woody & #cheesy
Only 6 molecules determine the aroma of freshly harvested macadamia nut. Their profile is mainly dominated by citrus and green molecules. However, the citrus molecules in macadamia nut have a more fatty-like smell. During the drying of the nut to decrease the water content and increase the shelf life, these molecules also continue to dominate the aroma profile. Extra nutty and fruity molecules are created. Roasting provides the typical Maillard molecules such as caramel, roasted and nutty smelling molecules.
#foodpairing#aroma#food#ingredient#foodaroma#foodscience#nuts#macadamianut
Fruity 042: red currant
#aromatype : #fruity#citrus#floral#green#vegetable#caramel#roasted#spicy & #cheesy
The small red translucent berries of red currant hang in racemes of 3 to 10 berries at a time. When ripe, the sour taste of red currants is slightly greater than that of black currants, but with about the same sweetness.
The aroma profile is therefore mainly determined by sweet caramel-like and sour acidic molecules. The fruity molecules have mainly an apple-like fragrance
There is also a white variety that is slightly sweeter than the red.
#foodpairing#aroma#food#ingredient#foodaroma#foodscience#fruit#redcurrant#currant