Heavy hotpot smell on clothes may be due to additives
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E-mail Shanghai Daily, January 21, 2014
The product description of an oil-based hotpot fragrance said it is made of oil extracts from natural spices.
After an experiment run by the newspaper and Li, volunteers were asked to describe the differences between the traditional pot and the "chemical pot" made mainly of additives. All of them said the "chemical pot" smelled the best and had the best flavor, at least for the first taste.
However, half of them said the traditional pot tasted ordinary at the first, but didn't leave the greasy sensation like the "chemical pot" did after being boiled for a long time.
"The chemical pot will make you feel like your mouth is parched and tongue scorched," one of the volunteers said.
That's a common expression in Chinese that describes the body's thirst for water in hot weather, after heavy exercise, or after eating too many additives like monosodium glutamate.
The volunteers also said that the smell of the "chemical pot" is similar to that of instant noodle soup, only stronger and more complex.
Also, the "chemical pot" smell left over on fabrics was much stronger than that of the traditional hotpot.
Sun Baoguo, an academician of Chinese Academy of Engineering and professor of food science at Beijing Technology and Business University, said not all food additives are harmful to humans if they are used within limits, according an article posted on Xinhuanet.com.
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