@PounceBaratheon lol love the name..... there's a TH-cam channel called Alt+ Shift+X....... there you will find a video explaining See Pounce's claim to the Iron Throne (GameOfThrones) 😂😂 no joke
Fascinating stuff! I've never given flavorists enough credit before. Next time I'm eating food, I'll definitely raise my glass to their incredible achievements!
+666Tomato666 Rarely do I hear people actually recognize the concept of dose dependency in the first place. Something which is harmful in one amount could be harmless in a smaller amount. For example, did you know that glyphosate--the active ingredient in Round Up weedkiller and target of many misinformation scare campaigns--actually has a higher LD50 than table salt? That means if you had the same amount of salt as you did glyphosate, the salt would kill you first. Yet people put too much salt on their food and yell about how Round Up is contaminating their kitchens in GMOs >_
+IceMetalPunk Well to be fair, there is also a question of definitions here: LD50 is specifically designed to measure how lethal a compound is in a short timeframe. But of course 'harmful' is a much broader concept: something might not be lethal at a certain dose, but that dose might still give you cancer or cause other long term consequences. For instance, the LD50 of mercury is about the same as that of caffein, but of course heavy metals cause all kinds of nasty neurological side effects which don't kill you but will seriously mess up your health. Also, they will accumulate so the LD50 is a worthless figure because it is so focused on a single consumption event.
***** It's not a "worthless figure". Accumulation of various compounds in a person's system is actually quite an uncommon property. Most potential toxins are filtered by the liver over some amount of time, so focusing on single exposures is generally valid.
IceMetalPunk are you saying that repeated non-lethal consumption of any substance can never lead to long-term health issues? Or are you just selectively responding to one tiny and inconsequential part of what I said?
+Bonquiqui Thethird Exactly. If a video isn't less than 2 minutes and involves big words everyone's eyes glass over. People are lazy, they don't want to learn (unless it's how to use a new social media app on an iPhone).
+Ganaram Inukshuk Another take-away. Anything can be toxic in large enough quantities. There is an old saying, there are no toxic compounds, only toxic doses.
+Player Slot Available I'm not sure if you watched the video or not... But the dude just explained that, in many cases, there is literally no chemical difference whatsoever between a natural flavour and it's counterpart artificial flavour. The compounds are identical. If you are capable of telling the difference in origin between 2 identical compounds by taste alone, I suggest you submit yourself to scientific study because that is fascinating and you could most likely make a whole lot of money as a professional taster of some description..
+Player Slot Available I think you misunderstand. Artificial vanillin is chemically the exact same as vanillin extracted from a vanilla bean. If you can tell the difference between those two, your gustatory system must be malfunctioning.
+Near Mad I hardly even like coffee. I just hate people who have a false sense of superiority over 1) things that don't matter, and 2) things that aren't even true. In the same way that you have a false sense of superiority over people who like Starbucks. Who fucking cares? Get the fuck over it. You are not better, or more refined, for disliking Starbucks.
Thank you so much for making an unbiased, informative, and interesting video in a food science topic. As a food scientist and a writer and advocate for the truth about food, it is indescribably refreshing to see a video that is not spreading misinformation about the food industry or making food scientists look like evil scientists. Flavor is so interesting! We can't even figure out most flavors, they're so complex. Please make more videos on food science topics! Scishow could do wonders for the food science community.
It's funny... Back in ancient and medieval times there were alchemists who basically believed they'd pretty much achive godhood if they ever found out how to turn one chemical into another, and today we do exactly that SO much that no one even gives it a second thought... XD
+MukaMoko Actually, as TSP says in another comment, some coffee houses actually mix the spices and heat them up, thus creating what is basically liquid pumpkin pie.
I have a test tomorrow on organic chemistry and this video brought up some the molecules we've spoken about in class. Vanillin and methyl anthrilate for example. So that gave me more of a background on some of the chemistry being involved here, only a bit, but a useful bit nonetheless.
It's strange how popular a spiced pumpkin smell is, as well. I can spray it in July and people will walk in commenting on how good it smells in the room, not even associating it with autumn. It seems to be universally loved.
this was surprisingly interesting!! please editor give the guy more room between your sentence chops. He sounds like he's rushing but it's mostly the tight edit giving it that feel
I work at a co-op. Our pumpkin spice lattes have a syrup made from sugar, water, pumpkin and all the real spices made in our kitchen by our bakers. It's significantly superior to the garbage at other stores. When compared to the real thing you realize the artificial stuff tastes like shit.
+TheStoneSpiral I'll comment on your comment by asking a roundabout question: Do you think natural vanillin is "better" (however you want to define better) than synthesized vanillin?
moxshyfter Damn straight something made from whole ingredients is better. I don't need something full of simulated flavors with a ton of sugar and no actual pumpkin in my fall pumpkin lattes, cookies, muffins, etc. That's for suckers with no investment in their health. I'm about to bake my own pumpkin to make muffins. It will be a hundred times better than anything you can buy at Walmart. 'Natural' may not always be the way, arsenic is also natural, I try to keep my view on 'natural' reasonably tempered. But when it comes to my food I'd rather make it myself or know that someone made it by hand with simple ingredients than guess what lab it came from. ***** Depends, it could be a difference between buying a version that supports an equal exchange or fair trade partnered farmer, or it could be the difference in flavor of the end product where one tastes real and the other tastes fake. Because when it comes down to it, if a producer is using the synthesized version of one thing, they're using the synthed version of something else too and the end product tastes sickly, fake or over sweetened with a tang in there that's not supposed to be there. It doesn't help me support a fair, equal, local or sustainable agriculture if it's made in a lab. I've got my priorities in buying stuff that supports positive change. Not buying stuff because it tastes *like* what I'm looking for and compounds the problem of agriculture and business. Do an experiment, go for just a week eating food made from whole ingredients, then try your favorite artificially crated snack. It won't taste as good anymore.
+TheStoneSpiral So basically you take all the stuff you would normally add to a pumpkin pie, heat it up, like you do in a pumpkin pie, and then add it to the coffee. Yeah, I definitely can't understand why it would taste like a pumpkin pie... Seriously, it's just the same thing but with different chemicals. The main reason most artificial flavorings "taste like crap" is that the companies that make use of them try to go as cheap as possible.
***** Using the real thing, you get the real taste. Using stand ins.. you.. aren't necessarily going to get the real taste. Vanilla tastes like vanilla because it has a complexity, if all you use is 'vanillin' then you're leaving out a chunk of the other flavors that lend to the end product. It might be similar and if you dump enough sugar into it maybe no one will notice, but it's still garbage to me. I've compared cheap vanilla flavorings with real vanilla bean before, they're very different in complexity and over all taste. It's like trying to compare a Hershey bar to raw, or even small batch, single source chocolate. It's just not the same, you can call them both chocolate, but one is mostly tasteless crap that comes with sky-high human and environmental cost and the other is amazing with complex flavors and can be purchased from farmers properly compensated for their product.
***** My biochemist certification was revoked due to making terroristic threats with a bottle of peroxide to a waitress at Hooters when she gave me cold wings.
Nice episode -- much more in depth and precise than normal. A lot of the material discussed was also in the book The Dorito Effect -- did sci show get any inspiration here?
Seems a shame that you didn't talk about sea vegetables or mushrooms, which are fantastic sources of savory "umami" (not to mention how MSG was discovered in the first place). On the topic of pumpkin spice: This week I made some pumpkin spice syrup by putting the spices along with some pumpkin puree, brown sugar, and coconut milk into my slow cooker. Adding some of this into my coffee tastes so much better than anything from that particular coffee chain and is a real money saver. Plus I can add this syrup to my breakfast oatmeal for some extra tastiness :D
@@ionlymadethistoleavecoment1723 Hahha. At the Chinese restaurant of our choice, a friend of mine had that. Everytime. After 20 minutes or so, he had to go to the restroom. One time he was asking the chef, yo are you using glutamate, and the chefs wife got kinda angry with him, hey we don't use that for years.... Laughed my ass off at that moment. Great restaurant. The owners were great people. Too bad they closed up.
The most frustrating thing on the planet is still the amount of people that don't understand that "Literally everything in the universe is made of chemicals."
it's also purely physiological. Pumpkin spice reminds people of autumn just like how eggnog reminds us of winter. Funny thing is, you can get pumpkin spice anytime of the year at starbucks! Yet you don't see a lot of people with their pumpkin spice lattes in the summer!
I used to work for a vape company and actually had to mix a bunch of natural and artificial flavors to try to get the e-liquid just right. Made a cappuccino one and could only put in x% of a certain flavor because it was SOO strong.
Super interesting! I had no idea flavors were being made like this and in a very unnatural way. Encourages me even more to eat organic, unprocessed foods.
I read about the study about the rats. Perhaps yours is a different one, but what I read was not that the rats just "died". They were given large amounts of MSG and became very overweight, thus supporting the theory that MSG causes obesity.
Botany fun fact: the cultivated variety of concord grape was bred from the wild species of grape, "Vitis labrusca". The common name for this species is the "fox grape". Perhaps this relates to the "foxiness" of grape flavor?
+Spikef22 A petroleum byproduct can be used to make the same exact vanillin chemical with some biochemistry. It's the preferred method because of the quantity of the byproduct available and the relative simplicity of the needed organic reactions.
+Spikef22 Vanillin almost always comes from petroleum. It's one of those chemicals a lot of chemists are proud of because we can make it more or less from scratch. Kind of like the script kiddy way of pretending you're one of the big boy enzymes... =p
+Spikef22 I don't understand why everyone is so calm about this. Petroleum is not food. We're eating compounds made from petroleum. Why isn't anyone worried about this?
Howard Wiggins Because it isn't petroleum, it is vanillin. The petroleum byproduct used is changed into vanillin through various biochemical reactions. It is completely identical to vanillin, it is the same thing. You...do understand how chemistry works, right?
Umami MSG Monosodium Glutamate Mono Sodium Glutamate Mono Sodium Sodium Salty Umami basically another way of saying salty because Japan wanted to be special
+Jeffery Liggett Not exactly. They actually have done videos on it but the only one I could find is th-cam.com/video/KCGmlffJu6k/w-d-xo.htmlm15s True it is a Japanese word, but if you can taste the difference. It's weird. It tastes good, but you can't tell why, it just DOES.
Hippy Dippy Depends on what that processed food is. If you mean potato chips or other things you buy in packaging at a store, then most likely. But just because something has MSG in it doesn't mean it has less nutrition. Its just correlation that things that are less nutritious has MSG in it.
Out of all the examples you could have used, why Pumpkin Spice Latte? Artificial pineapple or banana for example tastes better than the original in some cases. Pumpkin Spice Latte might smell like pumpkin pie but it tastes like burning car tires .
"Yeah, I'm a scientist."
"Oh awesome, so you get to mess with like lasers and telescopes?"
"Nah I just taste candy all day."
lol 5 years after college totally worth
+Pounce Baratheon Just taste candy, and write out complicated analyses and spread sheets corresponding to what the flavors are.
@PounceBaratheon lol love the name..... there's a TH-cam channel called Alt+ Shift+X....... there you will find a video explaining See Pounce's claim to the Iron Throne (GameOfThrones) 😂😂 no joke
Taste all the successes...and failures. 🤢
Vanillin sounds like a delicious bad guy.
+Gomunga or a rapier
+drink15 Chillin' like a Vanillin Villain
My name is Villainillin and I'm normally chillin' with my hoes, but I'll be thrillin' the chillun when I be killin the heroes.
+seigeengine 🔥🔥🔥🔥
+drink15 Vanillin the villain?
Fascinating stuff! I've never given flavorists enough credit before. Next time I'm eating food, I'll definitely raise my glass to their incredible achievements!
That grape flavor is probably called "foxiness" because the Concord's wild ancestor is the fox grape, which tastes similar (only much more tart).
+Tim Stellmach The name made me think of "the fox and the grapes", but you are probably correct.
+mimsydreams Early American settlers probably named them "fox grapes" in reference to the fable, since they were so sour.
+Tim Stellmach I see someone read the grape scientists Reddit AmA
+Len Arends Ironic.
There's a grape scientists' AMA? Sounds interesting. Link?
Me, I just live where lots of fox grapes happen to grow.
Thanks for saying that water can be dangerous if too much is used. People too often forget about it when talking about lethal doses...
+666Tomato666 Rarely do I hear people actually recognize the concept of dose dependency in the first place. Something which is harmful in one amount could be harmless in a smaller amount. For example, did you know that glyphosate--the active ingredient in Round Up weedkiller and target of many misinformation scare campaigns--actually has a higher LD50 than table salt? That means if you had the same amount of salt as you did glyphosate, the salt would kill you first. Yet people put too much salt on their food and yell about how Round Up is contaminating their kitchens in GMOs >_
+IceMetalPunk Well to be fair, there is also a question of definitions here: LD50 is specifically designed to measure how lethal a compound is in a short timeframe. But of course 'harmful' is a much broader concept: something might not be lethal at a certain dose, but that dose might still give you cancer or cause other long term consequences.
For instance, the LD50 of mercury is about the same as that of caffein, but of course heavy metals cause all kinds of nasty neurological side effects which don't kill you but will seriously mess up your health. Also, they will accumulate so the LD50 is a worthless figure because it is so focused on a single consumption event.
*****
It's not a "worthless figure". Accumulation of various compounds in a person's system is actually quite an uncommon property. Most potential toxins are filtered by the liver over some amount of time, so focusing on single exposures is generally valid.
IceMetalPunk are you saying that repeated non-lethal consumption of any substance can never lead to long-term health issues?
Or are you just selectively responding to one tiny and inconsequential part of what I said?
HSSSSSSSSSSSS
I appreciate how you listed your sources. It lends credibility to your video. Enjoyed watching it. Take care.
This video will have millions of views by tomorrow
+Peyton Crochet I bet it won't go over 500k in a month. Let's get back to it on Nov 14th and check (:
+Bonquiqui Thethird
Too informative and intelligent, as well.
+Peyton Crochet up until people realize it is actually really educational :/
+Bonquiqui Thethird Exactly. If a video isn't less than 2 minutes and involves big words everyone's eyes glass over. People are lazy, they don't want to learn (unless it's how to use a new social media app on an iPhone).
+Peyton Crochet billions m8
I just learned more in 7.5 minutes than I ever thought I would.
+FunLand916 hell yeah ditto, i love science. and Sci show!!
That's 7.82 minutes nerd! 8^)==>
+Go IntoTheCalm No it's 7.5 minutes.
The Real Kusay yeah because I didn't include the credits stuff at the end (which I assumed took about 10 ish seconds).
The one takeaway of this video should be: #EverythingIsChemicals
Water, your body, omega-3 fatty acids, raspberries... (Who remembers that line?)
+Ganaram Inukshuk That's Hank ranting on vlogbrothers
+Ganaram Inukshuk Another take-away. Anything can be toxic in large enough quantities. There is an old saying, there are no toxic compounds, only toxic doses.
+Ganaram Inukshuk I think Hank goes on an "everything in chemicals" rant like once a month.
+Conspiracy Cat And he should keep saying it until people get it
SerDerpish Your profile picture, me gusta.
"Natural flavors" means "We did this the hard way".
cool video. I like that you kept a quick pace, made it easy to stay engaged
Well, this is actually pretty cool. I wanted this episode to go longer because I feel like there’s so much more to discuss about this.
Very informative, extremely organized/ easy to follow, and entertaining to watch!!! Couldn't ask for more
What's in a pumpkin spice latte: 98% sugar, 1% caffeine, 1% butter
+Hiba Alghol There's caffeine in Starbucks coffee?
+Verdiss yes in trace amounts
Wow, this is one of the most informative scishow videos for me. Pumpkin spice lattes are scientifically interesting, but still taste pretty shit to me
+Supernerd7 hahaha! try toasted graham, it's good too
+Player Slot Available I've never eyerolled so hard.
+Player Slot Available I'm not sure if you watched the video or not... But the dude just explained that, in many cases, there is literally no chemical difference whatsoever between a natural flavour and it's counterpart artificial flavour. The compounds are identical. If you are capable of telling the difference in origin between 2 identical compounds by taste alone, I suggest you submit yourself to scientific study because that is fascinating and you could most likely make a whole lot of money as a professional taster of some description..
+Player Slot Available I think you misunderstand. Artificial vanillin is chemically the exact same as vanillin extracted from a vanilla bean. If you can tell the difference between those two, your gustatory system must be malfunctioning.
+Near Mad I hardly even like coffee. I just hate people who have a false sense of superiority over 1) things that don't matter, and 2) things that aren't even true. In the same way that you have a false sense of superiority over people who like Starbucks. Who fucking cares? Get the fuck over it. You are not better, or more refined, for disliking Starbucks.
One of the best TH-cam videos of the week.
hell yeah new sci show vid!!
This was very thorough and articulate explanation. Well done.
My college was next to a few wineries that grew concord grapes... my god. In the fall, the smell was amazing.
This was one of the most thorough and informative scishows I have seen. Well done and Thank you very much!
That episode is amazing. Thank you, i learned something !
Thank you so much for making an unbiased, informative, and interesting video in a food science topic. As a food scientist and a writer and advocate for the truth about food, it is indescribably refreshing to see a video that is not spreading misinformation about the food industry or making food scientists look like evil scientists. Flavor is so interesting! We can't even figure out most flavors, they're so complex. Please make more videos on food science topics! Scishow could do wonders for the food science community.
This is a fantastic video. Nice one guys.
It's funny... Back in ancient and medieval times there were alchemists who basically believed they'd pretty much achive godhood if they ever found out how to turn one chemical into another, and today we do exactly that SO much that no one even gives it a second thought... XD
Good point
Jorji Costava gooder point
+Jorji Costava To be fair, we are indeed capable of transforming elements. We do it every day in nuclear reactors.
But still no lead into gold 😔
Very thorough and informative, great video
This was such a cool episode! I always wondered what natural and artificial flavors really meant.
This was a great episode!
So we are not eating pumpkin pies turned into liquid form?! RIIIOOOT!!!!!
+MukaMoko Actually, as TSP says in another comment, some coffee houses actually mix the spices and heat them up, thus creating what is basically liquid pumpkin pie.
+Edgewalker001
I wonder how it compares.
Read this : blogs.scientificamerican.com/food-matters/pumpkin-hold-the-spice/
It will help you understand the "pumpkin smell" ... both fresh & canned
This is really similar to what I've been learning in my chem class for the past two weeks. Interesting episode!
I have a test tomorrow on organic chemistry and this video brought up some the molecules we've spoken about in class. Vanillin and methyl anthrilate for example. So that gave me more of a background on some of the chemistry being involved here, only a bit, but a useful bit nonetheless.
Great video, I like the longer and more detailed explanation. Keep up the good work.
This was actually probably the best video to date considering how much our society now flags down anything "artificial."
idgky
It's strange how popular a spiced pumpkin smell is, as well. I can spray it in July and people will walk in commenting on how good it smells in the room, not even associating it with autumn. It seems to be universally loved.
this was surprisingly interesting!! please editor give the guy more room between your sentence chops. He sounds like he's rushing but it's mostly the tight edit giving it that feel
Thank you! I never had considered how little I knew about this topic.
I was a nutrition student and I just learned a ton of things I never ever heard of. Besides the MSG part. Thank you!
I work at a co-op. Our pumpkin spice lattes have a syrup made from sugar, water, pumpkin and all the real spices made in our kitchen by our bakers. It's significantly superior to the garbage at other stores.
When compared to the real thing you realize the artificial stuff tastes like shit.
Oh look, a "natural way" snob on a food video. What a surprise...
+TheStoneSpiral I'll comment on your comment by asking a roundabout question: Do you think natural vanillin is "better" (however you want to define better) than synthesized vanillin?
moxshyfter Damn straight something made from whole ingredients is better. I don't need something full of simulated flavors with a ton of sugar and no actual pumpkin in my fall pumpkin lattes, cookies, muffins, etc. That's for suckers with no investment in their health.
I'm about to bake my own pumpkin to make muffins. It will be a hundred times better than anything you can buy at Walmart.
'Natural' may not always be the way, arsenic is also natural, I try to keep my view on 'natural' reasonably tempered. But when it comes to my food I'd rather make it myself or know that someone made it by hand with simple ingredients than guess what lab it came from.
***** Depends, it could be a difference between buying a version that supports an equal exchange or fair trade partnered farmer, or it could be the difference in flavor of the end product where one tastes real and the other tastes fake. Because when it comes down to it, if a producer is using the synthesized version of one thing, they're using the synthed version of something else too and the end product tastes sickly, fake or over sweetened with a tang in there that's not supposed to be there.
It doesn't help me support a fair, equal, local or sustainable agriculture if it's made in a lab. I've got my priorities in buying stuff that supports positive change. Not buying stuff because it tastes *like* what I'm looking for and compounds the problem of agriculture and business.
Do an experiment, go for just a week eating food made from whole ingredients, then try your favorite artificially crated snack. It won't taste as good anymore.
+TheStoneSpiral So basically you take all the stuff you would normally add to a pumpkin pie, heat it up, like you do in a pumpkin pie, and then add it to the coffee. Yeah, I definitely can't understand why it would taste like a pumpkin pie...
Seriously, it's just the same thing but with different chemicals. The main reason most artificial flavorings "taste like crap" is that the companies that make use of them try to go as cheap as possible.
***** Using the real thing, you get the real taste. Using stand ins.. you.. aren't necessarily going to get the real taste. Vanilla tastes like vanilla because it has a complexity, if all you use is 'vanillin' then you're leaving out a chunk of the other flavors that lend to the end product. It might be similar and if you dump enough sugar into it maybe no one will notice, but it's still garbage to me. I've compared cheap vanilla flavorings with real vanilla bean before, they're very different in complexity and over all taste.
It's like trying to compare a Hershey bar to raw, or even small batch, single source chocolate. It's just not the same, you can call them both chocolate, but one is mostly tasteless crap that comes with sky-high human and environmental cost and the other is amazing with complex flavors and can be purchased from farmers properly compensated for their product.
love this show!
why didn't Hank do this one? he's the biochemist
+Steven Bulfer Your a biochemist, why didn't you do it?
+drink15 You too, so why not you?
***** My biochemist certification was revoked due to making terroristic threats with a bottle of peroxide to a waitress at Hooters when she gave me cold wings.
+Steven Bulfer I dont mind Michael is HOT :D
+drink15 No but Hank literally has a bachelor's degree in Biochemistry, this is like his thing... this and corndogs
This was a very informative episode. well done.
Good job guys! This one was super interesting!
I could listen to Michael all night... plus learn heaps!
this was an extra good one! very interesting
this was a very interesting video, good job!
Nice episode -- much more in depth and precise than normal. A lot of the material discussed was also in the book The Dorito Effect -- did sci show get any inspiration here?
Seems a shame that you didn't talk about sea vegetables or mushrooms, which are fantastic sources of savory "umami" (not to mention how MSG was discovered in the first place).
On the topic of pumpkin spice: This week I made some pumpkin spice syrup by putting the spices along with some pumpkin puree, brown sugar, and coconut milk into my slow cooker. Adding some of this into my coffee tastes so much better than anything from that particular coffee chain and is a real money saver. Plus I can add this syrup to my breakfast oatmeal for some extra tastiness :D
The video on flavours is quite fascinating and deeply impressed by the orator.
Very interesting episode. Good job !!
Great episode! It was jam packed! Get it? Jam packed? Like grape jam? Come on! Who's with me?
Just wanted to thank you for going to the trouble of preparing English subtitles!
Such a good episode!
Much more interesting than I expected.
I would love more flavor science videos!
Superb video! Thanks so much.
Artificial flavors are amazing! Thank you flavorists
damn good video. lots of great science 'splainin' here. good work scishow team.
I use the name Chinese restaurant syndrome for something else that happens to me when I'm using the restroom.. guess I need to find a new name
I think that's actually Taco Bell syndrome
Ionlymadethistoleavecoments Taco Bell syndrome is the one a magnitude higher, and usually happens outside of a restroom =P jk
+Boredness xD lmao!
people like you are what make reading the comments worthwhile
@@ionlymadethistoleavecoment1723 Hahha. At the Chinese restaurant of our choice, a friend of mine had that. Everytime. After 20 minutes or so, he had to go to the restroom. One time he was asking the chef, yo are you using glutamate, and the chefs wife got kinda angry with him, hey we don't use that for years.... Laughed my ass off at that moment. Great restaurant. The owners were great people. Too bad they closed up.
Really awesome, thank you.
vanillin is the best word ever lol
Don't forget the Pikachurin protein
chillin' like a vanillin
A
Thank you for great video!
The most frustrating thing on the planet is still the amount of people that don't understand that "Literally everything in the universe is made of chemicals."
i love these guys, they are reasonable and debunk all the stupid shit about food we hear all the time
I love this man. And his hair.
You should do a video on candle smells too. How does Yankee make so many scents and make them so strong?
Cool episode
Great video! Keep it up😀
This is super fascinating. For serious.
Fascinating.
Great video!
Steamed milk, Espresso and your favorite artificial pumpkins flavored syrup
Really well done
Damn mind blown!
Very informative. Thanks!
Interesting! Lot of good information here
Dude... *Mind explodes*
this is great!
it's also purely physiological. Pumpkin spice reminds people of autumn just like how eggnog reminds us of winter. Funny thing is, you can get pumpkin spice anytime of the year at starbucks! Yet you don't see a lot of people with their pumpkin spice lattes in the summer!
This video was really cool
Great info!
This is awesome. :)
I've never had a pumpkin spice latte but this video was still incredibly interesting
"The nuances of pizza"... that is a beautiful phrase :-D
flavorist... awesome profession
This was surprisingly comprehensive
I used to work for a vape company and actually had to mix a bunch of natural and artificial flavors to try to get the e-liquid just right. Made a cappuccino one and could only put in x% of a certain flavor because it was SOO strong.
I appreciated the coverage of MSG! So many people think it's inherently bad.
This is a really cool video. Thank you :-)
Super interesting! I had no idea flavors were being made like this and in a very unnatural way. Encourages me even more to eat organic, unprocessed foods.
You should do a video on grape ice cream... or the lack of, its really interesting and would make a great video
the second i saw that pie, my nose started falsely sensing the smell of a pumpkin pie and i was like:
Who tf left a pie on my windowsill??
I read about the study about the rats. Perhaps yours is a different one, but what I read was not that the rats just "died". They were given large amounts of MSG and became very overweight, thus supporting the theory that MSG causes obesity.
What a BASIC video, amirite?
Accept my offer, Senpai!
biochemistry is crazy
Concord Grapes are also known as Fox grapes, so I bet that's why they call it “foxiness”, but I could be wrong.
Botany fun fact: the cultivated variety of concord grape was bred from the wild species of grape, "Vitis labrusca". The common name for this species is the "fox grape". Perhaps this relates to the "foxiness" of grape flavor?
So valanilin sometimes comes from petroleum...interesting well depending on the source
+Spikef22 A petroleum byproduct can be used to make the same exact vanillin chemical with some biochemistry. It's the preferred method because of the quantity of the byproduct available and the relative simplicity of the needed organic reactions.
+Spikef22 Vanillin almost always comes from petroleum. It's one of those chemicals a lot of chemists are proud of because we can make it more or less from scratch.
Kind of like the script kiddy way of pretending you're one of the big boy enzymes... =p
+Spikef22 I don't understand why everyone is so calm about this. Petroleum is not food. We're eating compounds made from petroleum. Why isn't anyone worried about this?
Howard Wiggins
Because it isn't petroleum, it is vanillin. The petroleum byproduct used is changed into vanillin through various biochemical reactions.
It is completely identical to vanillin, it is the same thing.
You...do understand how chemistry works, right?
+Howard Wiggins it can be made to be safe. Not all petroleum is harmful.
Wow nice video! I have a question, it's kinda a weird one but, what would happen if(hypothetically) we can fill space with oxygen?
Umami
MSG
Monosodium Glutamate
Mono Sodium Glutamate
Mono Sodium
Sodium
Salty
Umami basically another way of saying salty because Japan wanted to be special
+Jeffery Liggett The glutamate is the important part, not the sodium.
+Jeffery Liggett To make Sodium a salt, you need to combine it with some Chlorine. Sodium on its own is just an alkali metal.
+Jeffery Liggett Not exactly. They actually have done videos on it but the only one I could find is th-cam.com/video/KCGmlffJu6k/w-d-xo.htmlm15s
True it is a Japanese word, but if you can taste the difference. It's weird. It tastes good, but you can't tell why, it just DOES.
Hippy Dippy Depends on what that processed food is. If you mean potato chips or other things you buy in packaging at a store, then most likely. But just because something has MSG in it doesn't mean it has less nutrition. Its just correlation that things that are less nutritious has MSG in it.
Tjita1
I was playing six degrees of Kevin bacon with taste.
It wasn't really funny was it?
now I want a pumpkin spice latte yum
Out of all the examples you could have used, why Pumpkin Spice Latte? Artificial pineapple or banana for example tastes better than the original in some cases.
Pumpkin Spice Latte might smell like pumpkin pie but it tastes like burning car tires .