Essay
Imagine the scent of a simmering tomato sauce on the kitchen stove at home. The smell of fresh garlic, onions, tomatoes, olive oil, and red wine greeting your guests as they enter your home. How does this smell get carried to them? Why is it that they can not smell the cold chocolate soufflé when you take it out of the freezer for dessert tonight? Why is the smell of a hot item more intense than the smell of a cold one?
Correct Answer:
Answered by ExamLex AI
The scent of a simmering tomato sauce on...View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Correct Answer:
Answered by ExamLex AI
View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Q10: Match foods to the correct descriptions:
Q11: Six categories of odor classification include<br>A) fragrant,
Q12: Food packaging protects flavor against vaporization of
Q13: Iodized salt is an example of<br>A) a
Q14: The number of different foods now available
Q16: The six basic taste stimuli include sweet,
Q17: Impressions of volatile flavor substances are provided
Q18: One of the least important limiting factors
Q19: Mouthfeel applies only to solid foods, not
Q20: What medium serves as the predominant source