Why Chips Smell So Good
Scientists at Leeds University have found that the appeal of their smell could actually be down to the range of different aromas chips contain. Aromas including butterscotch, cocoa, onion, cheese and would you believe… ironing boards. All combine to help make chips one of Britain’s iconic dishes. The research, carried out for National Chip Week 2009, was led by Dr Graham Clayton using laboratory analysis and human noses, as well as focus groups to sniff out the chips with the most tempting smell.
Scientists collected the aroma from cooked chips, then separated the different compounds for analysis by a ‘aroma-meter machine'. Those that could be detected by the human nose were sniffed, and the type and strength of smell recorded.
Twice-cooked chips have complex aromas of bitter cocoa, butterscotch, cheese, earthy potatoes, onions and flowers!
Dr Graham Clayton said: “Whether oven-cooked or fried, the humble chip aroma is complex and probably explains why chips are everyone’s favourite. One might not expect to find butterscotch or cocoa aromas in chips, but it has to be remembered that these are one part of the overall aroma. Perhaps these findings will see chips treated like wine in the future – with chip fans turning into buffs as they impress their friends with eloquent descriptions of their favourite fries.”
The research showed that the relationship between the potatoes, the oil, the temperature and cooking, as well as adding condiments or foods, affects the aroma profile of the chips. Graham said: “Like a fine perfume, chips can be made up of different aroma combinations, so there is always something for everyone and every occasion. Lightly cooked or undercooked chips were found to contain three simple aromas including bitter cocoa. A little extra cooking was shown to produce a more complex aroma profile, with up to nine different aromatic notes.”
