Thanks for that! It's important to keep day to day applications in mind, especially here. Advancing the concept through more research is more my personal goal, which is why I like the exposure presentations like George provides for an accurate conceptualization of what pheromones are and what they do all-the-while holding back on any claims for effectiveness. Doty's book has been out for long enough to gain him some credibility, which should never have happened. People like George Preti and Charles Wysocki might best have delivered a message at the time "The Great Pheromone Myth" first made the news. But, clearly --as you have indicated -- the chemists and neuroscientists live in a different world than do the social scientists.

The chemistry of food odors and social odors is very similar. And it's the chemistry that determines the visual appeal of food and people.

The Chemistry of Cheese and Why We Love It

Humans, like many cartoon mice, love cheese. From snacks, to toppings & as a staple in recipes, cheese has become a mainstay in kitchens everywhere. A trip to your local grocers will reveal various types and numerous brands to taste, smell, and enjoy. But what is the chemistry behind this delectable food? How does the aging process enhance the texture and flavor? Join our speaker, Michael Tunick, with the USDA, as he discusses the art and science of cheese making and enjoy a discussion that stimulates your taste buds, tickles your nose, and leaves your mouth watering!

This episode is part of the Food Chemistry Series!


The Chemistry of Cheese and Why We Love It » ACS Webinars™
What You Will Learn

The chemistry involved in cheese manufacture
Which compounds in cheese form and why
Physical chemistry of cheese analysis
Differences between cheese varieties
And much more…