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 ...
Other
May 8, 2019
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6
Your favorite foods and beverages could soon taste even better, thanks to new calculations developed at A*STAR. One significant source of flavor loss for food and beverage is from aroma molecules that are absorbed into the ...
Polymers
Aug 16, 2018
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5
In a research article recently published in Frontiers in Chemistry, a team of researchers investigated the effects of fungal infection on wine produced from the grape varieties White Riesling, Red Riesling and Gewürztraminer, ...
Materials Science
May 30, 2017
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11
An authentic French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust is a must for this quintessential bread. They report their findings on how crumb ...
Other
May 17, 2017
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5
Anyone who has ever wondered why some tomatoes can taste so bland might be interested in the work of two Agricultural Research Service (ARS) scientists in Fort Pierce, Florida. They are taking two different approaches to ...
Biotechnology
May 13, 2016
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16
A research project at Charles Sturt University (CSU) is aiming to create a full-flavour low alcohol wine.
Other
Apr 1, 2015
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22
Consumers often complain that alcohol-free beer is tasteless, but some of the aromas it is lacking can be carried across from regular beer. Researchers from the University of Valladolid (Spain) have developed the technique ...
Other
Nov 4, 2014
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0
The familiar smell of beer is due in part to aroma compounds produced by common brewer's yeast. Now, researchers reporting in the Cell Press journal Cell Reports on October 9th have discovered why the yeast (formally known ...
Cell & Microbiology
Oct 9, 2014
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0
The smell of cut grass in recent years has been identified as the plant's way of signalling distress, but new research says the aroma also summons beneficial insects to the rescue.
Plants & Animals
Sep 22, 2014
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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
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