That just doesn't seem right.
I get that esters like methyl anthranilate are pretty typical in the artificial flavor and smell world. In fact, when I was a high school student, we made a banana ester (isoamyl acetate - hmm, I wonder if I could bring that back for my chemistry classes next year.)
But the soaking of an apple in something that's used as a bird repellant to make a grape-flavored apple (check the Grāpple website via the internet archive) seems...problematic.
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