COLIN CUTHBERT / SCIENCE PHOTO LIBRARY COLIN CUTHBERT / SCIENCE PHOTO LIBRARY
Flavour research. Researcher using a syringe to add a chemical to a tomato in a blender. Grinding the tomato with the blades of the blender will simulate the action of chewing (maceration). The volatile compounds given off are thought to act on receptors in the nose and mouth to provide the sensation of taste and flavour. The addition of chemicals is intended to improve the flavour. The volatile compounds are identified with a mass spectrometer, a device that can accurately detect the molecular mass of a chemical compound, even if present only in tiny quantities. Photographed in a laboratory of the Flavour Technology Research Group, Nottingham University, Nottingham, England.
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