No one else I want
You want for me, when I'm not thereOn my side of the bed, its cold and emptyYou turn to me, but I dare not to moveThis game of love is always lose lose We're like magnets,...
Molecules common to both fragrance and flavour
Fragrance and flavour are both composed of volatile organic compounds (VOCs) that can be sensed by the nose and mouth, respectively. Many of the same compounds are responsible for both the fragrance and flavor of a food or beverage. Some of the most common compounds that contribute to both fragrance and flavour include:
Esters: Compounds with a fruity, sweet aroma and flavor. Examples include ethyl butyrate and isoamyl acetate.
Aldehydes: Compounds with a fresh, floral aroma and flavor. Examples include citral and benzaldehyde.
Terpenes: Compounds with a fresh, herbal aroma and flavor. Examples include limonene and γ-terpinene.
Alcohols: Compounds with a sweet, floral aroma and flavor. Examples include linalool and geraniol.
Ketones: Compounds with a sweet, floral aroma and flavor. Examples include menthone and ionone
Esters: Compounds with a fruity, sweet aroma and flavor. Examples include ethyl butyrate and isoamyl acetate.
Aldehydes: Compounds with a fresh, floral aroma and flavor. Examples include citral and benzaldehyde.
Terpenes: Compounds with a fresh, herbal aroma and flavor. Examples include limonene and γ-terpinene.
Alcohols: Compounds with a sweet, floral aroma and flavor. Examples include linalool and geraniol.
Ketones: Compounds with a sweet, floral aroma and flavor. Examples include menthone and ionone
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