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Western Regional Research Center

frozen foods
Society: ACSMain Category: ChemicalSub Category: Food ProcessingEra: 1950sDateCreated: 1957Western Regional Research CenterAlbanyState: CACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/frozenfoods.htmlCreator: Western Regional Research Center

Frozen foods have become a staple of the modern diet. Freezing allows consumers to have access to foods previously unavailable or available only seasonally, and it provides convenience for many families. But frozen foods became commonplace only after World War II, in part due to research conducted at the Western Regional Research Center which helped determine the proper time and temperature at which various foods should be frozen to insure their quality and stability.

 

The plaque commemorating the research reads:

YearAdded:
2002
Image Credit: Courtesy USDA/Scott Bauer (CC BY 2.0)Image Caption: Examples of frozen foods
Roy Teranishi
Society: ACSMain Category: ChemicalDateCreated: 1956Western Regional Research CenterAlbanyState: CACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/usda-flavor-chemistry.htmlCreator: Western Regional Research Center

Flavor—encompassing both aroma and taste—provides the defining characteristic of how we experience food. Flavor has long been an enigma to scientists: Aristotle described two categories of taste, sweet and bitter. Today we recognize five basic tastes in food: sweetness, saltiness, sourness, bitterness and umami (savory). But what are the scientific components of flavor, and how can flavor be studied, quantified and replicated?

 

YearAdded:
2013
Image Credit: Photo by USDA-ARImage Caption: Roy Teranishi samples the headspace over fresh grapes before injecting a sample into a gas chromatograph.
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