The ‘nose’ of Armagnac is an integral part of what makes the enjoyment of the spirit. It can be a real challenge to know what you’re actually meant to be experiencing. Experts mention various aromas, such as vanilla, citrus fruits, peach, caramel, vanilla, or tobacco. But for those whose senses aren’t quite as well tuned as those who inhale Armagnac for a living, I will try to give you some guidance.
Read MoreResearchers from St. Petersburg State University have designed a brandy analyzing device which can distinguish the ‘young’ drink from the seasoned one and even to distinguish among variants of brandy. This is of great help both to manufacturers and analysts on the hunt for counterfeits.
Read MoreComplementing the five basic tastes of sweet, bitter, salty, sour and umami, a large variety of odors also contribute to the overall sensory impression of a foodstuff.
Taste is big business, and that means science is on the case. In recent decades, approximately 10,000 volatile food compounds have been identified.
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