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      Fiddling with Flavors: Making Healthy Bread Taste Better

      Does the secret of flavor lie in the Maillard reaction?

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      Fiddling with Flavors: Making Healthy Bread Taste Better
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      Credits: BRENDAN BORRELL / © SCIENTIFIC AMERICAN

      Fiddling with Flavors: Making Healthy Bread Taste Better

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      • THE 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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      • THE COOK IN THE KITCHEN
      • QUANT COOKING
      • YOUR KITCHEN IS MY LAB
      • SCENT ON ICE
      • COOKING THE BOOKS
      • BREAD IN A BOTTLE
      • SNIFFING BREAD
      • OLFACTOMETER
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