Why is food more fragrant when it’s hot rather than when it’s cold?
In: Chemistry
Think about water, when you boil it steam rises. In food a similar thing happens, the food heats up and lets off
“Steam” in the form of fragrance.
Scientifically speaking fragrance is basically molecules being given off by the food when you heat most things up the molecules in them move faster, colliding with one another and ultimately breaking off the original item.
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