Chemistry - Other news

Blogosphere exerts new consumer influence on food industry

Earlier this year, bloggers scored a high-profile victory in their campaign against a common bread ingredient—also used in yoga mats and other plastics—when Subway announced it was dropping the substance from its dough ...

May 07, 2014
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Matching the expertise of perfumers to create new scents

From jasmine to sandalwood, the alluring scents of the most luxurious perfumes might seem more art than science, but a new way to analyze them breaks from the tradition of relying only on experts' sense of smell to blend ...

May 07, 2014
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Science finds wines' fruity flavors fade first

Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors "finish," or linger, on the palate following a sip of wine.

May 05, 2014
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Research offers 'promise' of improved food safety

The issue of food safety has rocketed up the political agenda in recent years but despite huge improvements, some concerns and problems still persist. Fears about our food are moving away from issues about ...

Apr 15, 2014
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Quantifying sensory data

Bite into a juicy pear or a spicy hot pepper, and thousands of electrical impulses race to your brain. Taste buds pick up signals for basic taste qualities like sweet and sour, and your tongue also senses ...

Apr 02, 2014
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Health concerns swirl around electronic cigarettes

With sales of electronic cigarettes, or "e-cigarettes," on the rise and expected to hit $1.5 billion this year, concerns over potential health risks of using the trendy devices are also gaining momentum and political clout. ...

Mar 26, 2014
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Anticipating the future of doping in sport

Doping in sport is nothing new. Ancient Greek athletes used stimulating potions to fortify themselves. Strychnine, caffeine, cocaine, and alcohol were regularly used by cyclists in the 19th century. Marathon ...

Mar 21, 2014
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