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Food Ingredients
C&EN En Español
Infografias Periodicas: Simular sabores con la química
El profesor de química y bloguero de Compound Interest Andy Brunning ofrece una muestra de cómo los químicos identifican y producen sabores artificiales
by Andy Brunning, special to C&EN
April 26, 2021
| A version of this story appeared in
Volume 99, Issue 14
Para descargar el pdf de este artículo: cenm.ag/sabores.
Referencias usadas para crear esta infografía:
Braga, Adelaide, Carlos Guerreiro, and Isabel Belo. “Generation of Flavors and Fragrances through Biotransformation and De Novo Synthesis.” Food and Bioprocess Technol. (2018). DOI: 10.1007/s11947-018-2180-8.
Herman, Alison. “The Absurd History of Artificial Flavors.” First We Feast, June 12, 2015.
Mermelstein, Neil H. “Flavor Analysis.” Food Technology Magazine, Jan. 1, 2009.
Poornima, K., and Radhakrishnan Preetha. “Biosynthesis of Food Flavours and Fragrances: A Review.” Asian J. Chem. (2017). DOI: 10.14233/ajchem.2017.20748.
Una colaboración entre C&EN y Andy Brunning, autor del blog de los famosos gráficos de Compound Interest (compoundchem.com)
Para ver todas otro articulos de C&EN en español, visita cenm.ag/espanol.
La versión original (en inglés) del artículo está disponible aquí.
Corrección
Actualizamos este gráfico el 23 de juño de 2021 para corregir la descripción de las moléculas de sabor extraídas de las plantas. Según la ley de los Estados Unidos esas moléculas pueden ser descritas como sabores naturales. La descripción original que decía que las moléculas eran sabores artificiales fue incorrecta.
Chemical & Engineering News
ISSN 0009-2347
Copyright © 2024 American Chemical Society
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