On food and cooking the science and lore of the kitchen ( PDFDrive ) 738
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dissolvelivetapeworms.
FlavorElementsinSomeCommon
Fruits
Thesugarandacidcontentsoffruitsvary,
anddependlargelyonripeness.Thefigures
below generally represent commercial
realityratherthantheideal,andaremeant
to provide a rough way to compare the
qualities of different fruits. Generally, the
sweeterafruitis,thetastieritis;buteven
a sweet fruit will seem one-dimensional
without some counterbalancing acidity.
The aroma notes listed represent volatile
chemicals that flavor chemists have found
inthefruitbutthatdon’tsmellsimplylike
the fruit; they have qualities of their own
thatcontributetotheoverallflavor.Blank
entriesindicatealackofinformation,nota
lackofinterestingaroma!
PineapplePineapplesarethelarge,pineconelikefruitofAnanascomosus,amemberofthe
bromeliad family (which includes bromeliad
houseplants) and native to tropical but arid
South America. (Ananas comes from a
