eli5 Why can’t tastes be perfectly replicated by chemical analysis of the target?
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In principle, they could, it’s just that naturally occurring flavors have many, many minor components, some in very tiny amounts, so that an exact duplication just requires synthesizing too many things to be economical vs. just using the natural flavor.
Amyl acetate is probably 95%or so of the flavor of banana. But getting the remaining 5% would be 10 or 20 other things.
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