Pinpointing the emergence of muddy flavors in fish

Many people have experienced a muddy off-flavor in farmed fish. While the aquaculture industry has known about the problem for 20 years, it continues to impact the consumption of otherwise healthy and potentially sustainable ...

AI 'nose' predicts smells from molecular structures

In a major breakthrough, scientists have built a tool to predict the odor profile of a molecule, just based on its structure. It can identify molecules that look different but smell the same, as well as molecules that look ...

Studying the specific carbohydrates in Polygonatum sibiricum

In a study published in the journal Food Quality and Safety, researchers from Zhejiang University have unveiled significant findings about the carbohydrate composition of Polygonatum sibiricum, a renowned traditional Chinese ...

Male moth 'aphrodisiac' revealed

North Carolina State University researchers have identified the specific blend of pheromone chemicals—including a newly revealed aphrodisiac—used by male moths during courtship as they attempt to entice females to mate.

Proof that part of the Roman Empire smelled of patchouli

A research team at the University of Cordoba has identified, for the first time, the composition of a Roman perfume more than 2,000 years old thanks to the discovery of a small vessel of ointment in Carmona.

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