A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
Cell & Microbiology
Oct 11, 2023
0
1456
A team of chemists at terpene distributor Abstrax Tech has conducted an extensive study of the molecules that are likely involved in giving cannabis its unique smell. In their study, published in ACS Omega, the group used ...
As cannabis is legalized in more areas, it has become increasingly popular as a medicinal and recreational drug. This plant produces a pungent, skunk-like odor that is pleasing to some but repulsive to others. Now, researchers ...
Materials Science
Dec 1, 2021
0
347
The latest effort to decipher the unique aroma signature of the durian—revered as the "king of fruits" in southeast Asia but reviled elsewhere as the world's foulest smelling food—has uncovered several new substances ...
Other
Nov 28, 2012
3
0
Even though sales of non-alcoholic beer have risen substantially in Denmark and Europe in the last couple of years, there are still many people that won't follow the healthy trend because they find the taste not to be quite ...
Biotechnology
Feb 11, 2022
1
1285
Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation process that takes place ...
Biotechnology
May 28, 2013
0
0
A real possibility does exist for developing a new generation of foods that make people feel full by releasing anti-hunger aromas during chewing, scientists in the Netherlands are reporting after a review of research on that ...
Other
Dec 16, 2009
0
0
University of Alabama at Birmingham professor Tracy Hamilton, Ph.D., is applying his chemistry expertise to two popular beverages: beer and coffee.
Other
Sep 1, 2014
1
0
There was bad news, then good news from University of Illinois broccoli researchers this month. In the first study, they learned that frozen broccoli lacks the ability to form sulforaphane, the cancer-fighting phytochemical ...
Biochemistry
Aug 6, 2013
0
0
The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined ...
Biochemistry
Jan 9, 2013
3
0
