There’s a myth that one variety of banana tastes a lot like artificial banana flavoring. We tracked it down to investigate if it’s as “banana-y” as the myth claims.
#banana #grosmichel #cavendish #isoamylacetate #artificialflavor
You can check out Dr. Curtis Pulliam’s preliminary banana data here: http://bit.ly/3rfhgSL
While we ate some Laffy Taffys in the making of this video, we have no connection with the Laffy Taffy company.
You might also like:
Coffee Roasting Chemistry Throwdown: PhD vs. BS
Why Does Food Make Your Mouth Water?
The Science of Spotting Fake Foods
The Ultimate Donut Battle: Cake vs. Yeast
Samantha Jones, PhD
Nadia Berenstein, PhD
Pamela Dalton, PhD
Lelia Duman, PhD
Michelle Boucher, PhD
A History of Flavoring Food With Beaver Butt Juice
Making isoamyl acetate in a chemistry lab
Influence of different banana cultivars on volatile compounds during ripening in cold storage
Inﬂuence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS
Banana flavor: Insights into isoamyl acetate production
Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)
A Perspective on Chemosensory Quality Coding
Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership
We are sorry that this post was not useful for you!
Help us improve our content!
Tell us if mBlip should continue to feature this YouTuber's content.