Living · 6 pages · 12 min
Why fat carries some flavors and water carries others
Some aroma molecules dissolve in fat, and others prefer water.
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From the opening
Fat carries some flavors because many aroma molecules are hydrophobic and dissolve far better in oil than in water. Water carries the ones that are happy in a polar liquid, including many acids, sugars, and small salty ions that fat will not hold. The opening covers hydrophobic aromas dissolving in oil, acids and salt staying in water, and emulsion spreading the fat phase.
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Inside
- Hydrophobic aromas dissolving in oil
- Acids and salt staying in water
- Emulsion spreading the fat phase
- Why a lean broth can still taste sharp
- Where the idea stops applying
- A distinction worth keeping
Sources
- Partition of aroma compounds between oil and water
- Hydrophobic and hydrophilic tastes in sauces