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, with the tonka bean odour, as well as some furans, phenols and other aldehydes.
Complementary Ingredients
- Olive oil
- Avocado
- Cocoa
- Caviar
- Asparagus
- Prawn
- Cured ham
- Mint
- Mushrooms
Wine & Complementary Drinks
- Bourbon
- Coffee
- Cava
- Manzanilla
- Aged rum
- Whisky
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.