The second feature emphasized in the following pages is flavor chemistry. Fruits and vegetables, herbs and spices are the most complex foods we eat. If we know even a little bit about which substances create their flavor, then we become more attuned to how the flavor is built, and better able to perceive echoes and harmonies among different ingredients. Such perceptions enrich the experience of eating, and can help us become better cooks.
All aromas come from particular volatile chemicals, and I sometimes name those chemicals to be as specific as possible about the qualities of a given food. The names may look foreign and but they're simply names and sometimes make more sense than the names of the foods they're in!