Summer is upon us, and I blew my first bubble of the season today, with a bit of bubble gum. That got me thinking: What's in this stuff? Why is it so stretchy? Fortunately, I had a browser nearby. Here's a classic segment from How It's Made visiting the bubble gum factory (just the classic pink chewy kind, not the exotic modern variants) and explaining the process:
My favorite parts are the cascade of glucose at 0:58 and the high-speed end-wrapper machine shown around 3:36. I also enjoyed learning that, yes, I'm chewing "plastics and rubbers" as a base, plus two kinds of sugar (yay!) and food coloring.
Durian is a popular fruit in parts of southeast Asia. It's also known for having the most putrid, off-putting odor of any item sold in the produce section. Even fans of durian know why the fruit gets a bad rap, but what exactly causes its divisive scent is less obvious. Determined to find the answer, a team of researchers funded by "a group of anonymous durian lovers" mapped the fruit's genome, as reported by the BBC.
The study, published in the journal Nature Genetics [PDF], contains data from the first-ever complete genetic mapping of a durian fruit. It confirms that durian's excess stinkiness comes from sulfur, a chemical element whose scent is often compared to that of rotten eggs.
Analysis of the fruit's chemical makeup has been done in the past, so the idea that sulfur is a major contributor to its signature smell is nothing new. What is new is the identification of the specific class of sulfur-producing genes. These genes pump out sulfur at a "turbocharged" rate, which explains why the stench is powerful enough to have durian banned in some public areas. It may seem like the smell is a defense mechanism to ward off predators, but the study authors write that it's meant to have the opposite effect. According to the paper, "it is possible that linking odor and ripening may provide an evolutionary advantage for durian in facilitating fruit dispersal." In other words, the scent attracts hungry primates that help spread the seeds of ripe durian fruits by consuming them.
The revelation opens the door to genetically modified durian that are tweaked to produce less sulfur and therefore have a milder taste and smell. But such a product would likely inspire outrage from the food's passionate fans. While the flavor profile has been compared to rotten garbage and dead animal meat, it's also been praised for its "overtones of hazelnut, apricot, caramelized banana, and egg custard" by those who appreciate its unique character.
Pumpkin Spice season seems to come earlier every year, but today marks its official arrival, as October 1 is National Pumpkin Spice Day. Before you reach for a cup, drink this in: The flavor can be composed of more than 300 elements—and pumpkin isn’t one of them.
Most recipes include cinnamon, nutmeg, allspice, ginger, and vanilla, but not every incarnation of the concoction is the same, according to a video by food scientist and spokesperson for The Institute of Food Technologists, Kantha Shelke, Ph.D, C.F.S.
So what’s the connection to the season’s most beloved orange fruit? (Yes, pumpkin is a fruit!) Flavor companies also add in skillfully designed compounds that mimic the taste of pumpkin pie. Each chemical is carefully reviewed by the U.S. Food and Drug Administration and approved at concentrations of about 20 to 50 times the normal consumption level. And even though the full flavor contains 340 compounds, combining only five to 10 percent of those molecules in a mix is enough to trick our brains into thinking, “Mmm, just like Thanksgiving!”
But beware: attempting to recreate the magic in the average kitchen isn't as easy as pie. With only the spices available at a supermarket, the final product will likely taste more like Chai than the seasonal treat on professional menus. “Pumpkin Spice isn’t set in stone,” Shelke says. “Everyone has their secret recipe.”