Fiddling with Flavors: Making Healthy Bread Taste Better
Does the secret of flavor lie in the Maillard reaction?
Credits: BRENDAN BORRELL / © SCIENTIFIC AMERICANTHE COOK IN THE KITCHEN Peterson stands by his equipment. BRENDAN BORRELL / © SCIENTIFIC AMERICAN
QUANT COOKING A gas chromatograph and mass spectrophotometer. BRENDAN BORRELL / © SCIENTIFIC AMERICAN
YOUR KITCHEN IS MY LAB A Mixmaster vies for bench space with other equipment in the food chemistry laboratory BRENDAN BORRELL / © SCIENTIFIC AMERICAN
SCENT ON ICE A refrigerator full of fragrant chemicals. BRENDAN BORRELL / © SCIENTIFIC AMERICAN
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COOKING THE BOOKS A data sheet listing all the smells Moskowitz recorded from a bread-sniffing session: From popcorn to puke. BRENDAN BORRELL / © SCIENTIFIC AMERICAN
BREAD IN A BOTTLE Moskowitz holds two vials of bread odor. BRENDAN BORRELL / © SCIENTIFIC AMERICAN
SNIFFING BREAD Another view of the olfactometer. BRENDAN BORRELL / © SCIENTIFIC AMERICAN
OLFACTOMETER Devin Peterson sniffs odors coming out of the gas chromatograph. BRENDAN BORRELL / © SCIENTIFIC AMERICAN
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