J. Harry Caufield
  • severalog
  • About Me
  • Blog Archive

J. Harry Caufield

  • severalog/
  • About Me/
  • Blog Archive/

J. Harry Caufield

severalog

J. Harry Caufield

  • severalog/
  • About Me/
  • Blog Archive/
May 28, 2014 May 28, 2014/ J. Harry Caufield
Today I learned about acetoin, a chemical found in many foods and fragrances. It tastes buttery.

Acetoin can be produced by some strains of bacteria, especially if they've been engineered to do so. (That's true about many, but certainly not all chemicals.) It's especially convenient to do so if you're trying to control the flavor of a fermented product like wine or soymilk.
May 28, 2014/ J. Harry Caufield/ Comment

J. Harry Caufield

  • Just don't do it.
  • severalog/
  • About Me/
  • Blog Archive/

J. Harry Caufield

Harry Caufield is a researcher at UCLA developing ways to better understand biomedical text and literature as a data resource. He is interested in information extraction, natural language processing, machine learning, protein-protein interactions, cardiovascular health, and the microbial world. He also appreciates computational creativity and generative methods.

Go ahead and send him an email. It would brighten his day.