Los Angeles has its own literal flavor, a set of airborne molecules as distinctive as any food’s. But it's also a rare opportunity to rethink the possibilities of the basic. One of his colleagues recalled that when Haagen-Smit performed the same extreme cooling on nothing but LA air, the cold trap yielded “a couple drops of dark brown vile smelling liquid.” They were a condensate of LA’s ambient airborne molecules, and like the condensates of pineapple and wine, they could be analyzed to determine their composition in detail. And why is that some foods even evoke inedible things: green tea the smells of the seaside, wine the smells of a horse stable, some cheeses the smells of sweaty feet? IRMS is widely used for determining the origin or authenticity of biological or geological samples, e.g. It is remarkable how closely this problem does tie in with flavor research. And the essay as a whole is wonderfully evocative. And I noticed that the blanching water became pink, especially under incandescent light (below). 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That is, not the very aspects of food that inspire passion in people. #preRegistration-container .a-icon{display:none}#preRegistration-container.inline-popup-link .a-checkbox{padding-right:4px}#preRegistration-container.inline-popup-link .a-checkbox-label{display:inline;padding-left:0}#preRegistration-container .preRegistration-popup-link{position:relative}#preRegistration-alert-container #preregistrationGiftingAlert{padding-left:4px}#preRegistration-alert-container #preregistrationQuantityAlert{padding-left:4px}#gifting-option-container{margin-bottom:0} A Curious Cook. If you’ve ever been curious as to why cat urine is so potent, why feet stink, or, more pleasantly, why flowers smell so lovely, then this is the tome for you. © 1996-2021, Amazon.com, Inc. or its affiliates. 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