Cool story on NPR about the chemical composition of a Bloody Mary.
From NPR:
… Da Costa has used every trick in the chemist’s book to analyze each ingredient, and the cocktail as whole. He presented his findings at a meeting of the American Chemical Society this week. Da Costas, an expert in food flavors, is chairman-elect of the group’s agriculture and food chemistry division.
With gas and liquid chromatography, Da Costa isolated the wide variety of compounds that give the bloody mary its unique flavor. The drink covers much of the taste spectrum: sweet, salty, sour and umami — the savory taste of glutamic acid.
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