Table A1.

The preparation procedures of dishes used in research.

Version of Dish	Name of Dish	Ingredients	The Preparation Procedures
Lemon-Based Dishes
Traditional (classical)	lemon cookie	flour, egg yolks, milk, butter, sugar, baking powder and lemon zest	Traditional lemon biscuit. The dough was prepared by mixing cold butter with the rest of the ingredients. Next, the dough was rolled, molded and baked.
Molecular	butter cookie with lemon peel sherbet with and lemon consommé	flour, egg yolks, butter, sugar, lemon, glucose, stabilizer, citric acid, xanthan gum and heavy cream	Lemon sherbet was made in PACOJET by comminution of the frozen purée. The puree consisted of cooked lemon zests, lemon juice, sugar sirup, stabilizer, xanthan gum and heavy cream. Lemon consommé was made by reducing a mixture of glucose syrup and lemon juice in a rotary evaporator.
Note by Note	cookie-flavored sphere with a lemon coating	clarified cookie water, xanthan gum, cocoa butter, milk powder, NbN evocation (biscuit and lemon flavors), yellow food colorant (Tartrazine)	In this version, the butter biscuits were mixed with water. After maceration, the liquid was separated using centrifuge. It was then mixed with xanthan gum, milk powder and NbN biscuit evocation followed by freezing in a silicone spherical form. Once frozen, the spheres were then immersed in a coating. The coating was made with cocoa butter, yellow colorant and NbN lemon evocation.
Tomato-based dishes
Traditional (classical)	creamy tomato soup with rice	chicken wings, milk powder, sunflower oil, carrot, celery, parsley, onion, fresh bay leaf, allspice, thyme, pelati tomatoes, onion, garlic, tomato paste, salt, pepper, basmati rice	The stock of roasted wings, vegetables and seasonings was pressure cooked and then reduced. Next tomato, onion, garlic, and tomato paste was added. All ingredients were subsequently blended in Thermomix®. Finally, the soup was served with cooked rice.
Molecular	puffed rice snack with heirloom tomato and roasted meat powders	basmati rice, sunflower oil, maltodextrin, dried heirloom tomatoes, pork sirloin, bay leaf, allspice, thyme, salt, pepper	A mix of heirloom tomato puree and maltodextrin and roasted pork meat (with seasoning) were dried, powdered and served on a puffed rice snack. The snack was made of overcooked rice blended with salt, spread thinly on the sheet pan, dehydrated and then deep-fried in sunflower oil.
Note by Note	rice soufflé with the roasted meat essence and tomato gel	basmati rice, whole milk, kuzu starch, xanthan gum, egg white, sucrose, dextrose, red colorant, fructose, NbN evocation (heirloom tomato flavor, roasted chicken flavor), salt	Heirloom tomato essence was mixed with red colorant, salt, fructose and xanthan gum. It was then frozen in a spherical mold. Rice soufflé was prepared from starch, milk, xanthan gum, sucrose, dextrose and egg whites. Finally, the tomato gel was added to the mixture, steamed in a silicone mold and drizzled with chicken essence.