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The tricky part would be getting the molecular breakdown for each ingredient. I'm not sure if that sort of data is readily available.
by scribu 12y ago
The tricky part would be getting the molecular breakdown for each ingredient. I'm not sure if that sort of data is readily available.
- athenot 12y agoIt could model what happens in a smoothie blender (with no heat and assuming no oxydation) but it would not account for the reactions occurring during cooking. Thinks like the Maillard reaction[0], breakdowns of various oils, etc. [0]http://en.wikipedia.org/wiki/Maillard_reaction http://en.wikipedia.org/wiki/Maillard_reaction
- jp555 12y agoI'd think you'd only need a breakdown of the taste receptor stimulating compounds. But even then whether food tastes good or not is very complex and goes WAY beyond taste receptors. There's the obvious smell and the way it looks, but even the sounds around you while eating, how hungry you are, what your drinking, the temperature of your beverage, the room's light levels, temperature, and humidity, and even the height of the table, what kind of chair you're sitting in, and the texture of your napkin will affect how you perceive the taste of a meal.