Molecular gastronomy52% credibility

Note by Note cuisine

Last updated Apr 20, 2026See step-by-step tutorial
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Description

Style of cooking created by Hervé This

Technical

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by French chemist Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".

Sensory Profile

Aroma ()

butteryvanilla-likefruitycitrusyspicy

Wine Analogy

Like blending single-varietal wines to create new flavor profiles

Coffee Analogy

Similar to creating custom flavor profiles by combining different coffee compounds

Perfume Analogy

Comparable to constructing fragrances from isolated aroma molecules

Culinary Applications

Molecular Fruit EssenceFranceReconstructs fruit flavors without using actual fruit
Synthetic Umami BombJapanAmplifies savory notes using isolated glutamates
Textural SymphonySpainCreates novel mouthfeels through compound combinations

Dietary

VeganVegetarianGluten-FreeHalalKoshersynthetic compounds may trigger sensitivities

Research Evidence

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