Abstract
NOWADAYS, porridge is often insipid and lacking in its traditional flavour and aroma. Possibly one reason for this is that, in England at least, sugar is usually added, and the sweetish taste, while it does not mask any true porridge flavour, is sufficient for most people. In Scotland, on the other hand, the majority add salt—precisely why, despite many inquiries, we have been unable to ascertain—so that the porridge flavour is more important. In any event there is a traditional flavour, often described as ‘nutty’, associated with Scotch porridge, and it is the view of many that if this flavour were more general the consumption of porridge would increase.
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References
Baker, J. C., Parker, H. K., and Fortmann, K. L., Cereal Chem., 30, 22 (1953).
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MORAN, T., HUTCHINSON, J. & THOMLINSON, J. The Flavour of Porridge. Nature 174, 458 (1954). https://doi.org/10.1038/174458a0
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DOI: https://doi.org/10.1038/174458a0
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