MUSTARD: Dr JEKYLL & Mr HYDE

MUSTARD: Dr JEKYLL & Mr HYDE

Mustard shares two of its main aromatic compounds with wasabi and horseradish, but it is also dominated by Estragol, an aromatic compound with a “cold taste”, which also marks the profile of tarragon and green apple. When roasted, mustard seeds lose their...
BEETROOT : EARTHY POWER

BEETROOT : EARTHY POWER

The aromatic identity of beet comes from traces of eugenol, which has a clove-like odor, geosmin, which has a damp earthy odor (see “Petrichor” ), and pyrazines, which have a vegetal/grassy aroma.  The latter are also found in the profile of Cabernet...
BASMATI RICE: MORE THAN A RICE

BASMATI RICE: MORE THAN A RICE

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...
DUCK: An aromatic fat

DUCK: An aromatic fat

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: FROM CHEESE TO CHOCOLATE

LEEK: FROM CHEESE TO CHOCOLATE

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...
MANGO: AROMATIC COMPLEXITY

MANGO: AROMATIC COMPLEXITY

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...