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Public Domain Picture: k7249-7

Courtesy: US Department of Agriculture
Views: 316 | Downloads: 7
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The hearty flavor of corn flour products like tortillas and taco shells is largely the work of a natural compound identified by U.S. Department of Agriculture (USDA) Agriculture Research Service (ARS) scientists. They have pinpointed 2-amino-acetophenone as key to flavor and aroma of yellow corn tortilla flour. Twenty taste panelists were enlisted to nose out the correct compound from a field of 30. The information can help food makers check the quality of their products. USDA ARS has bred a new hot pepper that's 20 times hotter than the typical cayenne, and it's ideal for growing in the home garden One plant will produce at least 134 pepper pods, and it grows just about anywhere in the U.S. USDA photo by Scott Bauer.
Date Added:
May 22, 2014
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File size: 1.1 MB
File type: jpg
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Size: 958 x 1474
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File type: jpg
Public Domain

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Produced by United States Government
The file available on this page is a work of the United States government. A work of the United States government, as defined by United States copyright law, is "a work prepared by an officer or employee of the U.S. government as part of that person's official duties." In general, under section 105 of the Copyright Act, such works are not entitled to domestic copyright protection under U.S. law.
US Department of Agriculture

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US Department of Agriculture (Flickr Photostream)
External Site: US Department of Agriculture
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