ARTICHOKE: AN ALMOST SWEET COMPLEXITY

ARTICHOKE: AN ALMOST SWEET COMPLEXITY

Once cooked, the artichoke is dominated by an aromatic compound (1 -hexen-3 -one-), which also contributes to the aromatic profile of raspberry, honey, lime, butter and cooked milk.  In fact, artichoke is marked by more than 48 organic compounds, including coumarin,...
BLUE CHEESE: COMPLEXITY AT ITS BEST

BLUE CHEESE: COMPLEXITY AT ITS BEST

The volatile compounds in blue cheese reveal aromas of butter, spice, spiciness, fruit, meat, flowers, coffee and cocoa. There are also fatty acids, such as glutamate (part of the fifth taste: umami), that support the whole, providing a richness of flavour and...