Publisher
American Chemical Society
Country
United States
History
1950-present
Website
http://pubs.acs.org/journal/jafcau
Impact factor
2.816 (2010)

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Solving the knotty question of soft-pretzel aroma

Whether at Oktoberfest, the movie theater or a shopping mall, the enticing aroma of soft pretzels is unmistakable. Now, researchers have identified the key compounds that give these twisted knots their distinctive scent. ...

Verifying 'organic' foods

Organic foods are increasingly popular—and pricey. Organic fruits and vegetables are grown without synthetic pesticides, and because of that, they are often perceived to be more healthful than those grown with these substances. ...

Why some red wines taste 'dry'

Wine connoisseurs can easily discriminate a dry red wine, such as Cabernet Sauvignon, from a fruitier red, like Pinot Noir. Scientists have long linked the "dryness" sensation in wine to tannins, but how these molecules create ...

The smell of dark chocolate, demystified

Chocolate is one of the most-consumed treats around the world, and the smell alone is usually enough to evoke strong cravings from even the most disciplined eaters. Much like a fine wine, high-quality dark chocolate has a ...

A comprehensive look at cow's milk

Milk is a staple of the human diet, full of key nutrients such as protein, carbohydrates, fats, and vitamins. Cow's milk in particular is one of the most-used dairy products globally, with over 800 million tons produced annually ...

Detecting ethylene, the fruit ripening hormone

Ethylene is a gaseous plant hormone which regulates a wide range of biological processes in plants. It is associated with the ripening processes in a number of fruits such as apples and pears. Better understanding of the ...

Keeping heavy metals out of beer and wine

A frosty mug of beer or ruby-red glass of wine just wouldn't be the same if the liquid was murky or gritty. That's why producers of alcoholic beverages usually filter them. But in a study appearing in ACS' Journal of Agricultural ...

Bitter rapeseed

Rapeseed doesn't just contain oil but high-quality protein, too. However, protein extracts from rapeseed have an intense, bitter off-taste. A team led by food chemist Thomas Hofmann has now identified the substance that is ...

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