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can act on food products to alter their chemical make-up and provide additional flavors. This is especially true in processes such as the making of
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may have been some of the first preserved foods ever eaten by man. Drying also concentrates flavors in foods by removing water from them.
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allows the liquid to extract flavor compounds from the wood itself, adding to the complexity and depth of flavor.
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of the product. Aging can be done under a number of conditions, and for a number of reasons including stronger
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International Congress of Meat Science and Technology: Nurturing locally, growing globally
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is aged for years in a succession of oak barrels to extract and concentrate flavors.
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over an extended period of time (often months or years) to aid in improving the
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Declan Troy; Ciara McDonnell; Laura Hinds; Joseph Kerry (14 August 2017).
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by leaving them in a low-humidity environment has been used as a
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