Description
French physical chemist (born 1955)
Technical
Hervé This, sometimes named Hervé This-Benckhard or Hervé This vo Kientza, is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations.
Sensory Profile
Aroma ()
butterynuttyearthycaramelizedvanilla-like
Wine Analogy
Like the oxidative notes in Sherry
Coffee Analogy
Similar to the Maillard reaction in dark roast coffee
Perfume Analogy
Resembles the warm base notes of amber fragrances
Origin & History
Civilization
French
Era
Late 20th century
Region
Europe
Spread Path
Molecular gastronomy movement
Culinary Applications
Chocolate ChantillyFranceCreating aerated chocolate texture
Spherified Olive OilSpainEncapsulation of flavors
Reverse-Sphere RavioliItalyCreating liquid-filled pasta without dough
Dietary
VeganVegetarianGluten-FreeHalalKosherNone when using plant-based ingredients
Molecular Pairing
Key Compounds Produced
methylpyrazinehydroxyacetoneacetylpropionyl