Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels. Among other compounds, oak wood releases coumarins, but how they affect wine's sensory properties is ...
Analytical Chemistry
Jul 15, 2020
0
18
For connoisseurs of wines and spirits, part of the enjoyment is noting the various flavors and scents that are revealed with each sip. Aging transforms alcohol's aroma further, especially in cognac, a type of twice-distilled ...
Analytical Chemistry
Mar 11, 2020
0
32
Maybe words such as ethyl butanoate and octalactone sound unfamiliar to most people who drink wine. However, these substances are some of the ones that give this popular drink its own scent. A recent piece of research published ...
Analytical Chemistry
Feb 03, 2020
0
82
Wheat is one of the world's most important agricultural crops. In recent decades, new varieties have been cultivated. Not only are they considerably higher yielding than the older varieties, but also less susceptible to pests ...
Analytical Chemistry
Dec 11, 2019
0
10
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. ...
Other
Jun 26, 2019
0
0
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 08, 2019
0
6
A new study by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) shows that craft beer should be kept cool and consumed as fresh as possible. After three months, cold stored ...
Other
Jan 15, 2019
0
14
According to a new study, roasted jackfruit seeds can replace between 50 percent and 75 percent of the cocoa that is blended with milk and coffee to make cappuccino without impairing flavor or aroma.
Plants & Animals
Oct 29, 2018
0
4
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
0
5
Bananas are one of the world's most popular fruits. But how they're stored prior to reaching grocery shelves can adversely affect their flavor and smell. Now in a study appearing in ACS' Journal of Agricultural and Food Chemistry, ...
Other
Jun 27, 2018
0
3
An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance, scent, and aroma are used primarily by the food and cosmetic industry to describe a pleasant odor, and are sometimes used to refer to perfumes. In contrast, malodor, stench, reek, and stink are used specifically to describe unpleasant odors.
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