The discussion centers on the use of ethanol as a solvent for extracting flavors in food, specifically questioning whether the ethanol is synthetic or sourced from the wine and beer industries. Participants agree that companies typically opt for the cheaper option, which may include synthetic ethanol, despite regulations in the US banning synthetic ethanol in alcoholic beverages. The conversation highlights the preference for unmixed distillates like Everclear or high-quality moonshine for flavor extraction, as they avoid unwanted aromas from fermented beverages. Additionally, the use of oils to capture fragrances from flowers before combining them with alcohol is noted as an effective extraction method.
PREREQUISITESFood scientists, flavor chemists, and culinary professionals interested in the extraction of natural flavors and the implications of using different types of ethanol in food production.