Despite the wonders of modern chemistry and four-color packaging, nobody has yet been able to make preserved food taste just as good as fresh. But this week the Evans Research & Development
Corp. of New York demonstrated a process that can put the fresh flavor back into foods before they come to the table.
The substances that produce flavor are made by enzymes (organic catalysts) out of tasteless "flavor precursors." When food is preserved by canning, freezing or dehydration, the flavor, along with the enzymes, is apt to be destroyed. The precursors survive. But without the proper enzymes, they do not produce flavor.
Working...
To continue reading:
or
Log-In
