McCormick, Colin published the artcileMolecular gastronomy: materials science in the kitchen, Product Details of C12H24O11, the main research area is mol gastronomy food review.
Mol. gastronomy has been described as the chem. and physics behind the preparation of any dish. One of the most notable mol. gastronomy techniques is spherification, in which chefs make spheres of liquefied foods with an outer ‘skin’ containing the inner liquid Another technique is the use of foams. The movement traces its beginnings to 1992, when the first International Workshop on Mol. and Phys. Gastronomy has been held at the Ettore Majorana Center for Scientific Culture in Sicily, co-directed by Oxford physicist Nicholas Kurti, French phys. chemist Herve This, and U.S. science writer Harold McGee. California chef Elizabeth Cawdry Thomas and Professor Ugo Valdre of the University of Bologna have also been involved in the start of these meetings, which have continued every few years. Nowadays, chefs in many restaurants serve dishes inspired by these early pioneers and others who love both food and experimentation.
MRS Bulletin published new progress about Almond. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Product Details of C12H24O11.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts