I know that there is machinery that can analyze the chemical contents of anything and make a pretty little list for a researcher, such as an apple. For products that have secret recipes, how are these secret ingredients not immediately found out with these machines via a machine giving a chemical breakdown? Can you not figure out where the “apple” is in there, or is it too mixed up to tell?
In: Chemistry
I cant give you a perfect answer but part of it is when you I clude it and how you prepare the ingredient. Roasting a red pepper with olive oil and spices before incorporating it in a meal versus steaming it wildly changes its flavor. Strips of pepper on a burger vs roasted pepper puree in the ground beef have the same ingredients but a vastly different impact. So while an ingredient may not be secret from chemical analysis you wont get the way it was prepared.
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