Artificial cherry flavouring is like some sort of enigma, honestly. I’ve always wanted to understand how it’s made but any and all googling yields “benzaldehyde” which I always thought was the chemical that gives almonds their flavour and smell. Can anyone explain to me how artificial cherry flavouring works? I must understand the intricacies of this deliciousness!
In: Chemistry
Because benzaldehyde tastes and smells like both cherry *and* almond, depending on 1) other materials used and 2) context of what you’re *expecting* it to smell or taste like. Sensory perception is weird, man.
Cherries and almonds are very closely related, hence the close crossover.
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