The fragrant basmati rice accumulate a high percentage of aromatic compounds (twelve times more than conventional white rice). It release powerful toasted aromas of popcorn, toasted nuts, and bread crust, as well as floral aromas, thanks to the presence of linalool, a...
Thanks to its diet and the way it is cooked, duck develops natural aromas that move in the sphere of flowers, wood, grill and vegetables. In fact, its fat is a great “carrier of aromas”. There are many ways to achieve aromatic harmony both in the dish...
Leek is distinguished by one of its dominant aromatic compounds, diacetyl, which links it to ingredients containing the same compound, such as cheese, chocolate, lavender and certain wines, including fino and white wines from warm countries aged on lees, as well as...
Due to its complex aromas (woody, caramelised, fruity, sulphurous, and terpenic), mango creates strong aromatic synergies with a wide range of ingredients, ranging from green and pink pepper to pink grapefruit, potent gin, highly perfumed sage, and surprising...
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