Why Does Mcdonalds Taste Like Ordinary Fries?

When McDonalds first began, fries were made freshly daily. They used Russet Burbank potatoes that were peeled, and cut into long spears. In 1960, McDonalds became a nation wide food chain, causing labor coats to be cut, and the insurance that it’s fries tasted the same at every restaurant. In 1966, McDonalds switched to frozen fries, but rarely did the costumers taste the difference. McDonalds new way of making fries turned into a industrial commodity. The fries are now processed at manufacturing plants that peel, cut, and cook them for you. The plant houses about two million pounds of potatoes each day. French fires today are now more profitable then hamburgers. McDonalds fries do not taste like ordinary fries due to what ingredients they fry them in. Studies showed, that McDonalds used seven% cottonseed oil, and 93% beef tallow. Although, in 1990 there was an abundance of negative feedback on the amount of cholesterol the fries obtained. McDonalds came to the conclusion that they would use pure vegetable oil, yet they still faced the struggle on how to get back to their original flavor. Natural Flavor is what they decided to lean on. This specific “flavor” comes straight from

Aroma is responsible for 90 percent of what we actually taste, these gases are released every time you drink, suck, or chew. The gas flows out of your mouth up into your nostrils, then hitting nerve cells called olfactory epithelium. Your brain then takes the signals from your olfactory epithelium, and your tastebuds then combines them. By combing these two signals your brain creates a flavor in your mouth, which allows you to decide whether you like it or not. Although flavors usually arise from a mixture of many different chemicals, a single compound can supply dominant aroma. The combinations are endless, for example, Ethyl-3-hydroxy butanoate is the flavor of marshmallow, and adding methyl-2- pyridyl can make it taste like