Culinary Aspects of Chemistry

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An image is shown of two fish with heads removed and skin on with lemon slices placed in the body cavity. The first line of an equation below the image reads C H subscript 3 C O O H plus N H subscript 2 C H subscript 2 C H subscript 2 C H subscript 2 C H subscript 2 N H subscript 2 arrow C H subscript 3 C O O superscript negative sign plus N H subscript 3 superscript positive sign C H subscript 2 C H subscript 2 C H subscript 2 C H subscript 2 N H subscript 2. The second line of the equation reads Acetic acid plus sign Putrescine arrow Acetate ion plus sign Putrescinium ion.
A neutralization reaction takes place between citric acid in lemons or acetic acid in vinegar, and the bases in the flesh of fish. Source: OpenStax Chemistry 2e

Culinary Aspects of Chemistry (OpenStax Chemistry 2e)

Examples of acid-base chemistry are abundant in the culinary world. One example is the use of baking soda, or sodium bicarbonate in baking. NaHCO3 is a base. When it reacts with an acid such as lemon juice, buttermilk, or sour cream in a batter, bubbles of carbon dioxide gas are formed from decomposition of the resulting carbonic acid, and the batter “rises.” Baking powder is a combination of sodium bicarbonate, and one or more acid salts that react when the two chemicals come in contact with water in the batter.

Many people like to put lemon juice or vinegar, both of which are acids, on cooked fish. It turns out that fish have volatile amines (bases) in their systems, which are neutralized by the acids to yield involatile ammonium salts. This reduces the odor of the fish, and also adds a “sour” taste that we seem to enjoy.

Pickling is a method used to preserve vegetables using a naturally produced acidic environment. The vegetable, such as a cucumber, is placed in a sealed jar submerged in a brine solution. The brine solution favors the growth of beneficial bacteria and suppresses the growth of harmful bacteria. The beneficial bacteria feed on starches in the cucumber and produce lactic acid as a waste product in a process called fermentation. The lactic acid eventually increases the acidity of the brine to a level that kills any harmful bacteria, which require a basic environment. Without the harmful bacteria consuming the cucumbers they are able to last much longer than if they were unprotected. A byproduct of the pickling process changes the flavor of the vegetables with the acid making them taste sour.

Related Topic: Tastes and Odors

Source:

Flowers, P., Theopold, K., Langley, R., & Robinson, W. R. (2019, February 14). Chemistry 2e. Houston, Texas: OpenStax. Access for free at: https://openstax.org/books/chemistry-2e


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Taste recognition chemistry

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