Magnetic treatment could help remove 'off-flavor' from wines
Magnetic nanoparticles attached to polymers have been successfully used to target and remove unwanted flavour compounds from wine.
Jun 13, 2018
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Sniffing out real truffles
At a cost of thousands of dollars per pound, truffles are an expensive food. The fungi are prized for their distinctive aroma, and many foods claim truffles or their aromas as ingredients. But some of these foods may actually ...
Key odorants in world's most expensive beef could help explain its allure
Renowned for its soft texture and characteristic flavor, Wagyu beef—often referred to as Kobe beef in the U.S.—has become one of the world's most sought-after meats. Now in a study appearing in the Journal of Agricultural ...
How forest fires spoil wine: Formation of unwanted aromas in wine explained
If wine is cultivated in an area where forest fires occur more often, such as in Australia or Southern Italy, aromas that make the alcoholic drink unpalatable can develop in the finished product. Until now, it wasn't known ...
Researchers investigating the influence of fungal rot on the aromas of must and wine
Yoghurt, beer, bread and specialities such as tasty blue cheeses or good wine—special microorganisms and refining processes first produce the pleasant flavours and enticing aromas of many foodstuffs. Researchers at Friedrich-Alexander ...
Fruity with a note of fungus: How fungal infections change the aroma of wine
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, ...
Why a crackly crust is essential to a baguette's aroma and taste
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 ...
Study finds new way to increase antioxidant levels in coffee with wine production waste
A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without ...
New research sheds light on how aged wine gets its aroma
Researchers have discovered an enzyme that plays a leading role in the formation of compounds that give aged wines their sought-after aroma.
Two approaches to enhancing tomato flavor
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 ...
