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(Serious Eats)   Is that an isoamyl acetate molecule in your pants or are you just happy to see me?   (seriouseats.com) divider line
    More: Interesting, Banana, isoamyl acetate, Gros Michel, Dr. Leena Tripathi, single bond, banana Nesquik, popular variety, fusarium oxysporum  
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443 clicks; posted to Food » on 09 Jun 2021 at 10:45 PM (5 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



15 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
5 days ago  
Yrs.
 
5 days ago  
Yes.*
 
5 days ago  
Subby's mom is a worldwide plant plague

also, and I don't know how true, but some foodtab farker'd mentioned that synthetic banana flavor was designed to mimic the Gros Michel / Big Mike? which, I'd always despaired of never having had a chance to try one, but if that synthetic flavor thing is true, then, just... ugh.
 
5 days ago  
I know this stuff: it's occasionally used to test the fit of SCBAs and gas masks.  If you smell banana, something's wrong.

I also remember a McDonald's "banana" "milk shake" from ages ago; I am certain that it contained neither bananas or milk, but I would wager that it had This Stuff in it.
 
5 days ago  
It's what makes Belgian Tripel beers so addictive.
 
5 days ago  
I add a tiny bit to my banana pudding frozen custard. Not enough to make it taste like 'fake banana,' but it definitely enhances the manner flavor. Also a bit of rum. Mmmm
 
5 days ago  

Gruntbuggly: I know this stuff: it's occasionally used to test the fit of SCBAs and gas masks.  If you smell banana, something's wrong.

I also remember a McDonald's "banana" "milk shake" from ages ago; I am certain that it contained neither bananas or milk, but I would wager that it had This Stuff in it.


There's also a product that some dentists use, maybe a topical anesthetic (?), that contains the stuff.  On my first trip to the dentist after taking Org Chem, I said something about it.   In a high enough concentrations, it still brings back (bad) memories of the lab.
 
5 days ago  

tintar: Subby's mom is a worldwide plant plague

also, and I don't know how true, but some foodtab farker'd mentioned that synthetic banana flavor was designed to mimic the Gros Michel / Big Mike? which, I'd always despaired of never having had a chance to try one, but if that synthetic flavor thing is true, then, just... ugh.


I imagine it's like artificial grape and cinnamon flavors, where the synthetic version is one of the most prevalent molecules in the natural product but definitely not the only one. Gros Michels probably taste(d) more like banana Runts or Laffy Taffy but still with a lot more going on, so presumably less disgusting.
 
5 days ago  

Anoria: tintar: Subby's mom is a worldwide plant plague

also, and I don't know how true, but some foodtab farker'd mentioned that synthetic banana flavor was designed to mimic the Gros Michel / Big Mike? which, I'd always despaired of never having had a chance to try one, but if that synthetic flavor thing is true, then, just... ugh.

I imagine it's like artificial grape and cinnamon flavors, where the synthetic version is one of the most prevalent molecules in the natural product but definitely not the only one. Gros Michels probably taste(d) more like banana Runts or Laffy Taffy but still with a lot more going on, so presumably less disgusting.


I'm always fascinated by how the synthetic iso/mirror version of almond flavor molecule is somehow less-unhealthy for us than the natural one!
 
5 days ago  
At my undergrad uni, we had a banana plant in the Bio Sci greenhouses, best-tasting bananas I've ever had.

I always thought that it was because they were allowed to ripen on the plant, but now I wonder if they were a different variety.
 
5 days ago  

tintar: Anoria: tintar: Subby's mom is a worldwide plant plague

also, and I don't know how true, but some foodtab farker'd mentioned that synthetic banana flavor was designed to mimic the Gros Michel / Big Mike? which, I'd always despaired of never having had a chance to try one, but if that synthetic flavor thing is true, then, just... ugh.

I imagine it's like artificial grape and cinnamon flavors, where the synthetic version is one of the most prevalent molecules in the natural product but definitely not the only one. Gros Michels probably taste(d) more like banana Runts or Laffy Taffy but still with a lot more going on, so presumably less disgusting.

I'm always fascinated by how the synthetic iso/mirror version of almond flavor molecule is somehow less-unhealthy for us than the natural one!


vanillin is supposed to have some health property, anti-oxident I think, that vanilla does not have
 
5 days ago  

fasahd: tintar: Anoria: tintar: Subby's mom is a worldwide plant plague

also, and I don't know how true, but some foodtab farker'd mentioned that synthetic banana flavor was designed to mimic the Gros Michel / Big Mike? which, I'd always despaired of never having had a chance to try one, but if that synthetic flavor thing is true, then, just... ugh.

I imagine it's like artificial grape and cinnamon flavors, where the synthetic version is one of the most prevalent molecules in the natural product but definitely not the only one. Gros Michels probably taste(d) more like banana Runts or Laffy Taffy but still with a lot more going on, so presumably less disgusting.

I'm always fascinated by how the synthetic iso/mirror version of almond flavor molecule is somehow less-unhealthy for us than the natural one!

vanillin is supposed to have some health property, anti-oxident I think, that vanilla does not have


Vanillin is the main flavor  component of both natural vanilla and the artificial version.
 
4 days ago  

Gough: fasahd: tintar: Anoria: tintar: Subby's mom is a worldwide plant plague

also, and I don't know how true, but some foodtab farker'd mentioned that synthetic banana flavor was designed to mimic the Gros Michel / Big Mike? which, I'd always despaired of never having had a chance to try one, but if that synthetic flavor thing is true, then, just... ugh.

I imagine it's like artificial grape and cinnamon flavors, where the synthetic version is one of the most prevalent molecules in the natural product but definitely not the only one. Gros Michels probably taste(d) more like banana Runts or Laffy Taffy but still with a lot more going on, so presumably less disgusting.

I'm always fascinated by how the synthetic iso/mirror version of almond flavor molecule is somehow less-unhealthy for us than the natural one!

vanillin is supposed to have some health property, anti-oxident I think, that vanilla does not have

Vanillin is the main flavor  component of both natural vanilla and the artificial version.


hrm, are they both the same molecule, or is one cis/iso/trans/otherwise? just actually honestly curious!
 
4 days ago  

tintar: Gough: fasahd: tintar: Anoria: tintar: Subby's mom is a worldwide plant plague

also, and I don't know how true, but some foodtab farker'd mentioned that synthetic banana flavor was designed to mimic the Gros Michel / Big Mike? which, I'd always despaired of never having had a chance to try one, but if that synthetic flavor thing is true, then, just... ugh.

I imagine it's like artificial grape and cinnamon flavors, where the synthetic version is one of the most prevalent molecules in the natural product but definitely not the only one. Gros Michels probably taste(d) more like banana Runts or Laffy Taffy but still with a lot more going on, so presumably less disgusting.

I'm always fascinated by how the synthetic iso/mirror version of almond flavor molecule is somehow less-unhealthy for us than the natural one!

vanillin is supposed to have some health property, anti-oxident I think, that vanilla does not have

Vanillin is the main flavor  component of both natural vanilla and the artificial version.

hrm, are they both the same molecule, or is one cis/iso/trans/otherwise? just actually honestly curious!


Vanillin is a pure compound that has no cis/trans isomers.  Inexpensive vanilla extract is usually just vanillin.  Natural vanilla extract contains many more natural products from the plant in the extract, which explains the complex scent and flavor of the natural extract, which has vanillin as a major component.
 
4 days ago  

StepanVasily: Vanillin is a pure compound that has no cis/trans isomers.  Inexpensive vanilla extract is usually just vanillin.  Natural vanilla extract contains many more natural products from the plant in the extract, which explains the complex scent and flavor of the natural extract, which has vanillin as a major component.


neat, thank you!
 
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