Food alchemy...what's changing exactly?
July 6, 2009 11:48 AM Subscribe
I like almonds (the nut) and cherries (the fruit), but once they're "processed" in any way, the flavor changes and I dislike it to the point where it'll almost make me queasy. Even baked almond slices on a croissant, for example (to a lesser extent) or something like a Yoplait natural yogurt (which I just tried and was what prompted me to write this) which actually has little bits of cherry has a component to the taste that I find really distasteful. And don't even get me started on almond or cherry "flavor".
posted by edjusted to food & drink (10 answers total) 3 users marked this as a favorite
I found this link
which talks about flavors and may be related. But what changes with almonds and cherries that account for this? I know this is kind of vague, and if it helps, the "something" about the flavor change that really gets to me seems similar between processed cherries and almonds.
Upon preview, this is still vague...what I'm trying to get at is, is there maybe a chemical aspect or component that I can point to and say "oh! I don't like processed/cooked almonds and cherries because processing these items releases x compound which tastes y, which is what I don't like." And sorry, I can't even describe the "y" that makes me wince.