The chemistry behind the character of bourbon, scotch and rye

Whiskeys have long captivated the senses of connoisseurs, whether with smokiness and a whiff of vanilla or a spicy character with hints of caramel, and now, the emerging chemistry of "brown spirits" is proving that they have ...

Vanilla and spice next to bloom in Dutch greenhouses

Flowers more exotic than the humble tulip will soon flourish for the first time in Dutch greenhouses after intensive research into growing the capricious vanilla orchid to harvest one of the world's most expensive spices.

Professor seeks to extract the most out of his vanilla research

To Ken Cameron, vanilla is a lot sexier than its name implies. The world's leading expert on the biology of vanilla orchids sees the popular spice, not as plain or ordinary, but as a beautifully complex and valuable commodity ...

The chemical secrets behind vanilla's allure

From ice cream to lattes, vanilla is one of the most popular spices in the world. It's also one of the most labor-intensive to produce, and shortcuts lead to a less tasty product. Today, scientists report a profile of 20 ...

Preserving a world favourite flavor

(PhysOrg.com) -- It’s one of the world’s two best-loved flavors and demand for it is increasing all the time but now its future in the global food industry could be more secure, thanks to research at The University ...

Vanilla spice: arid Israel produces potent tropical pods

In his busy Tel Aviv restaurant, chef Yair Yosefi adds a magic ingredient to his signature cake: Israel's first commercially produced vanilla providing what devotees claim is perhaps the strongest ever flavor.

Fungi add flavor to vanilla

Worldwide, vanilla is the most popular flavor we know. Vanilla is also a popular product in the cosmetic and pharmaceutical industry, where it is used in perfumes and medicines, amongst other things. The only source of vanilla ...

Vanilla makes milk beverages seem sweeter

Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate ...

page 1 from 2