1. more of the flavour in the vegetable: Royal Society of Chemistry, “Kitchen Chemistry: The Chemistry of Flavour,” http://www.rsc.org/learn-chemistry/resource/res00000816/the-chemistry-of-flavour.
2. Researchers in England: D. S. Mottram and R. A. Edwards, “The Role of Triglycerides and Phospholipids in the Aroma of Cooked Beef,” Journal of the Science of Food and Agriculture 34 (1983): 517–522.
3. skatole: Peter K. Watkins et al., “Sheepmeat Flavour and the Effect of Different Feeding Systems: A Review,” Journal of Agricultural and Food Chemistry 61 (2013): 3561–3579.
4. 621 different Maillard products: Donald S. Mottram and J. Stephen Elmore, “Control of the Maillard Reaction during the Cooking of Food,” in Donald S. Mottram and Andrew J. Taylor, eds., Controlling Maillard Pathways to Generate Flavours (Washington, DC: American Chemical Society Symposium Series 1042, 2010), 143–155.
5. lab version of a cook-off: Chris Kerth, “Determination of Volatile Aroma Compounds in Beef Using Differences in Steak Thickness and Cook Surface Temperature,” Meat Science 117 (2016): 27–35.
6. different sets of microbes: My discussion of cheese styles follows Julie E. Button and Rachel J. Dutton, “Cheese Microbes,” Current Biology 22 (2012): R587–R589.
7. more popular than you’d expect: Michael A. Nestrud, John M. Ennis, and Harry T. Lawless, “A Group-Level Validation of the Supercombinatoriality Property: Finding High-Quality Ingredient Combinations Using Pairwise Information,” Food Quality and Preference 25 (2012): 23–28.
8. experimenting with salty ingredients: Heston Blumenthal, “Weird but Wonderful,” The Guardian, May 4, 2002.
9. Chartier’s book: François Chartier, Taste Buds and Molecules (Hoboken, NJ: Wiley, 2012).
10. studied their molecular overlaps: Yong-Yeol Ahn et al., “Flavour Network and the Principles of Food Pairing,” Scientific Reports 1 (2011): 196, doi:10.1038/srep00196.
11. The Flavour Bible: Karen Page and Andrew Dornenburg, The Flavour Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (New York: Little, Brown, 2008).
12. a Wassily Kandinsky painting: Charles Michel et al., “A Taste of Kandinsky: Assessing the Influence of the Artistic Visual Presentation of Food on the Dining Experience,” Flavour 3 (2014): 7, doi:10.1186/2044-7248-3-7.
13 “a quick run through the blender”: Nathan Myhrvold with Chris Young and Maxime Bilet, Modernist Cuisine: The Art and Science of Cooking, Volume 4 (Bellevue, WA: The Cooking Lab, 2011), 343.