Category: Flavor chemistry

Chefs and home cooks often instinctively add a squeeze of lime or a splash of vinegar to temper a dish that is too spicy. This common culinary practice begs the question: does acidity reduce spices, and if so, what is the chemical basis for this effect? Acidity does indeed work to balance spice, particularly the heat caused by capsaicin, by neutralizing its alkaline properties.

Did you know that butyric acid is a crucial nutrient produced by bacteria in your gut, yet its concentrated form is famously associated with the flavor of rancid butter and vomit? This dichotomy creates a complex sensory experience, leaving many to wonder, what does butyric acid taste like in its various forms?