Table 1.

The versions of dishes used in the study.

Main Ingredients	Version of Dish
	Traditional (Classical)	Molecular	Note by Note
Tomato-based dishes (tomatoes, rice)	creamy tomato soup with rice technique: boiling	puffed rice snack with heirloom tomato and roasted meat powders techniques: powdering; rice snack: deep frying	rice soufflé with the roasted meat essence and tomato gel technique: foaming
Lemon-based dishes (lemon, butter)	lemon cookie technique: baking	butter cookie with lemon peel sherbet with and lemon consommé techniques: baking, freezing, evaporating	cookie-flavored sphere with a lemon coating techniques: freezing, coating, centrifugation