実験食品化学ジャーナル

Chemical Transformations on the Plate: A Glimpse into Experimental Food Chemistry

Abstract

Laseth Mongoli

Food chemistry is a multidisciplinary field that explores the composition, structure and properties of food components. The complexities of food chemistry are vast, encompassing a myriad of interactions and reactions that occur during processing, cooking and digestion. In recent years, researchers have been breaking new ground in understanding these intricacies through innovative and experimental approaches. This article delves into some of these cutting-edge methods that are reshaping our understanding of food chemistry complexities. Traditional methods of analysing food composition have come a long way, evolving into more sophisticated and precise techniques. Mass spectrometry and nuclear magnetic resonance spectroscopy are examples of advanced analytical tools that provide detailed insights into the molecular composition of food. These techniques enable scientists to identify and quantify various compounds, including proteins, lipids, carbohydrates and volatile compounds responsible for flavour.