Integrated Assignment #3 – Aromatics

Assumption

I always thought of aromatics as something like an air freshener or oil, not something that is edible or can be put in foods. I never realized that aromatics were part of chemistry, being a substance or plant that emits a distinctive smell. In chemistry, I learned that aromatics are little molecules that are also called odorants and are experienced in the nose, not the mouth. Overall, I had a lot of false assumptions regarding aromatics because I had not associated them with Chemistry, meaning that I didn’t know about their physical state and characteristics.

Dish

I chose Pesto as my dish because of the central ingredient basil. Pesto is an Italian dish that originated in Liguria, Italy.

Chemical Analysis

Pesto uses basil as the central ingredient in order to create the green colored sauce. Basil is an aroma molecule, more specifically a phenolic. A phenolic is warm, spicy, or sweet with characteristics such as less volatile and water soluble. Volatile molecules readily travel in the air and we can smell them by entering our noses with the air we breathe. Molecules of similar structures will give off similar aromas. The fragrance of the basil creates a rich aroma that covers the pasta.

Cultural Analysis

Basil is a culinary herb from the family Lamiaceae, with a Latin origin for the name. Pesto sauce is usually used on pasta, and was first created during the Middle Ages. Although pesto is a very common dish in Italy, it is different almost everywhere you go. The herbs and spices vary depending on the region of Italy as some use tomatoes and almonds. One of the most famous types of pesto sauce is Pesto Genovese, which first appeared in a Ligurian cookbook in 1863. Based off of this information, I believe that pesto is an important family recipe and can be passed down through generations. Due to its popularity, I think it’s a common and simple dish that many families could call a “comfort food”.

Integration

Similar to the idea that molecules of similar structure give similar aromas, different kinds of pesto sauce have similar outcomes. Although Pesto Genovese and Tomato pesto have different ingredients, they are both a sauce that covers pasta. A “comfort food” usually has a distinct scent and is something that people are accustomed to eating, something that is warm. Pesto sauce is exactly that, a warm sauce that covers hot pasta with a strong aroma of basil.