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Citation: Yuxin Bai, Haiying Jiang. The Physical Chemistry behind Culinary Delights[J]. University Chemistry, ;2026, 41(2): 286-294. doi: 10.12461/PKU.DXHX202503082 shu

The Physical Chemistry behind Culinary Delights

Yuxin Bai ,
Haiying Jiang ^,

Key Laboratory of Synthetic and Natural Functional Molecule of the Ministry of Education, College of Chemistry and Materials Science, Northwest University, Xi'an 710127, China

Corresponding author: Haiying Jiang, jianghy@nwu.edu.cn
Received Date: 20 March 2025
Revised Date: 22 May 2025

Cuisine is far more than just a feast for the taste buds — it represents a fascinating stage where physical chemistry principles come to life. When we savor the color, aroma and flavor of food, we are actually experiencing intricate and sophisticated chemical transformations. To thoroughly explore the physical chemistry behind these gastronomic experiences, this article investigates several key aspects: how taste perception emerges from neural-molecular interactions, the subtle changes occurring during food storage, and the remarkable transformations of ingredients during cooking processes. Through these analyses, we reveal the fundamental principles governing various physical changes in food processing and preservation. Our ultimate goal is to help readers develop stronger capabilities in comprehensively analyzing, predicting and simulating complex food engineering challenges.
- Gustatory perception,
- Surface tension,
- Osmotic pressure,
- Phase diagrams,
- Popularization of science
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