Zeitschrift für experimentelle Lebensmittelchemie

The world of culinary arts is not just about creating delicious meals; it's also a realm of constant exploration and experimentation. In recent years, food chemistry has emerged as a fascinating field that delves into the scientific intricacies behind the flavours, textures and transformations that occur in our favourite dishes. This article aims to shed light on some of the ground-breaking experiments in food chemistry that have taken place recently, uncovering the mysteries of our culinary experiences. Molecular gastronomy, a term coined by Hervé this and Nicholas Kurti in the late 20^th century, has revolutionized the way chefs approach cooking. This scientific discipline explores the physical and chemical processes that occur during culinary activities. From foams and gels to liquid nitrogen and Chemical reactions sous-vide cooking, molecular gastronomy has given rise to a myriad of innovative techniques that redefine traditional cooking methods.