Sunday, September 8, 2013

Food for Thought: Cookie Dunking Science

Hey Everyone,

Here we go heading into another week of the semester! It looks like the heat is finally easing up on us, phew! I read this article the other day, and some of you may have read it since it posted a few months ago, but for those who have not it's an interesting read!

It was posted on NPR and discusses the tradition of dunking cookies in drinks and whether or not there is a biochemical reaction causing it to taste better! Cutting to the chase for those who don't have time to read the entire article, a device known as the MS-Nose was developed at the University of Nottingham to conduct tests on the levels of flavor released! In the end, it is suggested that a flavor known as "methylbutanol" is increased when something such as a biscuit is dipped in tea! (Though I am curious if it is a result of the tea or if it's merely a result of the biscuit being broken up prior to consumption thereby increasing the amount of flavor binding to for thought!)

Here's the article!

Unfortunately, the website of the company performing the test did not post any research article links, but it's still something interesting to read!

- Charles Quinto