Вкус: Наука о самом малоизученном человеческом чувстве

Даже так называемые метааналитические исследования…: см., например: Marcin Baranski et al., "Higher Antioxidant and Lower Cadmium Concentrations and Lower Incidence of Pesticide Residues in Organically Grown Crops: A Systematic Literature Review and Meta-Analyses," British Journal of Nutrition 112 (2014): 794–811; Diane Bourn and John Prescott, "A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods," Critical Reviews in Food Science and Nutrition 42 (2002): 1–34; Alan D. Dangour et al., "Nutritional Quality of Organic Foods: A Systematic Review," American Journal of Clinical Nutrition 90 (2009): 680–685; Crystal Smith-Spangler et al., "Are Organic Foods Safer or Healthier Than Conventional Alternatives? A Systematic Review," Annals of Internal Medicine 157 (2012): 348–366.

…местная брокколи может быть менее свежей: эту мысль мне подсказала Элисон Митчелл из Калифорнийского университета в Дэвисе.

…не имело никакого значения, как были выращены овощи…: Xin Zhao et al., "Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables," Journal of Food Science 72 (2007): S87–S91.

…нашли экокофе более вкусным…: Patrik Sörqvist et al., "Who Needs Cream and Sugar When There Is Eco-Labeling? Taste and Willingness to Pay for 'Eco-Friendly' Coffee," PLoS One 8 (2013): e80719, doi:10.1371/journal.pone.0080719.

Как сказал один производитель томатов…: цитируется в статье: Dan Charles, "How the Taste of Tomatoes Went Bad (and Kept on Going)," NPR All Things Considered, June 28, 2012, accessed March 1, 2016, http://www.npr.org/sections/thesalt/2012/06/28/155917345/how-the-taste-of-tomatoes-went-bad-and-kept-on-going.

…содержание сахара примерно на 20 процентов меньше…: Ann L.T. Powell et al., "Uniform ripening Encodes a Golden 2-like Transcription Factor Regulating Tomato Fruit Chloroplast Development," Science 336 (2012): 1711–1715.

Глава 8. «Кровавая Мэри» с цветной капустой и другие фантазии шеф-поваров

…сохранить в овощах больше вкуса и аромата: Royal Society of Chemistry, "Kitchen Chemistry: The Chemistry of Flavour," http://www.rsc.org/learn-chemistry/resource/res00000816/the-chemistry-of-flavour.

…британские исследователи подтвердили это экспериментальным путем: D.S. Mottram and R.A. Edwards, "The Role of Triglycerides and Phospholipids in the Aroma of Cooked Beef," Journal of the Science of Food and Agriculture 34 (1983): 517–522.

…скатол…: Peter K. Watkins et al., "Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review," Journal of Agricultural and Food Chemistry 61 (2013): 3561–3579.

…задокументировали 621 продукт реакции Майяра…: Donald S. Mottram and J. Stephen Elmore, "Control of the Maillard Reaction during the Cooking of Food," in Donald S. Mottram and Andrew J. Taylor, eds., Controlling Maillard Pathways to Generate Flavors (Washington, DC: American Chemical Society Symposium Series 1042, 2010), 143–155.

…лабораторную версию кулинарного шоу: Chris Kerth, "Determination of Volatile Aroma Compounds in Beef Using Differences in Steak Thickness and Cook Surface Temperature," Meat Science 117 (2016): 27–35.

…разные наборы микробов: мой рассказ о разных видах сыра основан на статье: Julie E. Button and Rachel J. Dutton, "Cheese Microbes," Current Biology 22 (2012): R587–R589.

289 Эти начинки из трех ингредиентов оказались более популярными…: Michael A. Nestrud, John M. Ennis, and Harry T. Lawless, "A Group-Level Validation of the Supercombinatoriality Property: Finding High-Quality Ingredient Combinations Using Pairwise Information," Food Quality and Preference 25 (2012): 23–28.

292 …белый шоколад и икра отлично сочетаются друг с другом: Heston Blumenthal, "Weird but Wonderful," The Guardian, May 4, 2002.

293 …книга «Вкусовые рецепторы и молекулы»…: François Chartier, Taste Buds and Molecules (Hoboken, NJ: Wiley, 2012).