Check out The Bigger Picture on 🤍PBS : 🤍youtu.be/Wnr4RJxDifw Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that *absolutely* broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese. You might also like other Reactions videos: A Deep(er) Dive Into Whiskey Distilling Science: 🤍youtu.be/a1IruS1bKN8 The Science of Kombucha: 🤍youtu.be/YxARRckS9dA The Science of Maple Syrup Production: 🤍youtu.be/nSRCDiKMEJc Color changing tea: 🤍youtu.be/ORl6EKQI1ws Better Pizza Through Chemistry: 🤍youtu.be/m30YnuF9vUc Credits: Executive Producers: Matthew Radcliff Producers: Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Scientific Consultants: Charles Spence, Ph.D. Leila Duman, PhD Brianne Raccor, PhD Executive in Charge for PBS: Maribel Lopez Director of Programming for PBS: Gabrielle Ewing Assistant Director of Programming for PBS: John Campbell Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: A Dinner Demonstration of Threshold Differences in Taste and Smell 🤍🤍science.org/doi/pdf/10.1126/science.81.2108.504 Food and beverage flavour pairing: A critical review of the literature 🤍pubmed.ncbi.nlm.nih.gov/32466920/ New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins 🤍pubs.acs.org/doi/abs/10.1021/acs.jafc.0c06589 What are Tannins, Really? 🤍🤍winemag.com/2018/09/11/tannins-wine-guide/#:~:text=Tannins%20can%20stem,a%20red%20wine. Journal of Pharmacognosy and Phytochemistry 🤍🤍phytojournal.com/archives/2012/vol1issue3/PartA/8.1.pdf The Science of Melting Cheese 🤍🤍seriouseats.com/the-science-of-melting-cheese#:~:text=Technically%20speaking%2C%20cheese%20is%20an%20emulsion%20of%20dairy%20fat%20and%20water%2C%20held%20together%20by%20a%20network%20of%20proteins. Catechins 🤍🤍sciencedirect.com/topics/agricultural-and-biological-sciences/catechin#:~:text=Catechins%20can%20polymerize%20to%20form%20tannins%2C%20which%20can%20be%20hydrolyzable%20or%20condensed%20(proanthocyanidins)%20(Gadkari%20and%20Balaraman%2C%202015%3B%20Rauf%20et%20al.%2C%202019). FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE 🤍docplayer.net/37924766-Food-pairing-from-the-perspective-of-the-volatile-compounds-in-food-database.html Food & Wine: 🤍🤍apps.fst.vt.edu/extension/enology/extonline/foodwine.html#:~:text=Food%20and%20wine%20pairing%20is%20almost%20entirely%20a%20matter%20of%20personal%20preference Umami synergy as the scientific principle behind taste‑pairing champagne and oysters 🤍🤍nature.com/articles/s41598-020-77107-w.pdf Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments 🤍vinumvine.files.wordpress.com/2011/08/p-ribereau-gayon-y-glories-a-maujean-d-dubourdieu-handbook-of-enology-volume-2-the-chemistry-of-wine-stabilization-and-treatments.pdf Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing 🤍pubs.acs.org/doi/abs/10.1021/jf901656k Pairing flavours and the temporal order of tasting 🤍flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-017-0053-0.pdf Food and beverage flavour pairing: A critical review of the literature 🤍pubmed.ncbi.nlm.nih.gov/32466920/
I've tried various wines (a bit under 5mls) over the years but I've yet to find one that I can tolerate as they are all disgusting. However, slightly fermented pomegranate juice is fairly tasty even though I got quite drunk from it and had the drunk effects for several days after.
my dude is wearing his 7th grade T-shirt
By 'steel' I'm guessing you mean stainless steel. Also I'd imagine only the old world reds (French e.g.) suffer badly from this?
Now I think I need to add garlic to my cacao coffee
my friend, this content is gold! loved the story and the delivery, but for some reason the image looks dated and the audio could use some improvements. Other than that 10/10
pITgSxidfXs&t=11m47s 11:47 I just tried garlic+coffee+chocolate. It was good for a couple of seconds, but then I felt nauseous and dizzy afterwards. I feel really awful now. 🤮 😵 If I die, I'm coming back as a ghost to sue you. 😒
This is some ratatouille shit
surprising information about wine pairing. But I still prefer a good beer in most cases.
Sauv blanc and plain potato chips. Excellent video! Fun and informative!!
"Flavour" is the proper spelling though.
Awesome vid
Food chemistry? Actual flavor science? Yes please, more of this!
pITgSxidfXs&t=8m57s 8:57 I'm blown away by this experiment as well, WOW!
Burger + Burgundy
Re red wine and seafood - merlot and dolphin is a GREAT combo! Yum
Still missing Samantha isn't her podcast completed lots of love from vivek to her 💙
pITgSxidfXs&t=3m11s 3:11 Not to be that person, but... isn't steel like >97% iron?
As someone who is studying chemistry and involved in the food/beverage industry - this is just what I need!