When you get your wine from a box , you know you ’re not contract the good lineament . And that ’s not just because of appearances . Certain materials make a process call up “ spirit scalping , ” which draws certain chemicals the right way out of the food .
Right here on the site , we ’ve seen thatwine tasting is worthless guesswork , but our tongues are still good for a few things . They may not be able to tell the refinement of a wine , but they can distinguish which wine has been kept in a bottle and which wine has been kept in a fictile sack . For that thing , they can tell which juice has been kept in a feeding bottle and which in a pliant pouch . Food company , wanting to put their food in a parcel that is lightweight and durable , often take on a phenomenon known as “ tone scalping . ”
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When you in put them close-fitting proximity , two chemicals will often interact . Food companies mark that some of the aromatic compounds which gave juice its freshness simply disappeared after being stored in certain kind of plastics for a while . Wine also lost its more subtle tang – such as fruit , honey , smokiness .
When dealing with flavors , you ’ll see the word “ ethyl ” a lot . Ethyl group consist of two carbon atom , one of which has three hydrogen atoms hanging on to it , and one of which has two . Compounds with this group are made by mixing different fermentation alcohol with different acids , and they result in flavors from pineapple ( ethyl butanoate ) to fume ( 4 - ethylphenol ) .
The flavor compounds are nonpolar molecule . Polar speck , like H2O , are molecules that hold their atoms in such a way that one side of the atom is slightly positive from an exposed proton and one side is more or less negative due to a cluster of electrons . Polar corpuscle tend to interact with other polar molecules . nonionic atom , in which armorial bearing is very equally distributed , incline to interact with other nonpolar speck . The most common charge card today is polyethylene , and if you look at the name , you ’ll be able-bodied to guess at how it interact with the other “ ethyls . ” Studies show that polyethylene either absorbs these flavors , or lets them break loose , while keeping the polar molecules , like H2O , unwaveringly and blandly trap in the base of wine-colored .
Top Image : Linh Tinh
[ Sources : Scalping of Flavors in Packaged Foods , Mmmm . . . Flavorful Foods , The Why of Wine - in - a - Box ’s Odd Taste . ]
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