Esters and Lactones in Flavour Development

Wow thank you, Darcy another awesome video 😊

Happy New Year

Thanks a lot sir!
Will you make video about Italian bitters such as Crodino , their flavor and composition !

Fascinating!

I have a question that puzzles me about esters, I found a perfume store that sells them, is it the same for drinks? The CAS number is the same but it is safe to consume from this source?

Would a solution of 75% water and 25% glycerin slow down the deterioration of the esters?

incredible, love learning the science behind the flavors, could you do more on the additives to 'ready-to-drink' drinks?

Happy New Year, Darcy. Have you seen Kevin Kos's new video on Absinthe syrup. Would using wormwood oil Improve it? Maybe you could do a short on how you would do it?

great video! minor chem nitpick, esters have an R group (carbon based chain) connected to the single-bonded oxygen, the graphic shows a plain carboxylic acid. not that relevant to the point of the video, but chem folks cant help it