The chemistry of beer and coffee
University of Alabama at Birmingham professor Tracy Hamilton, Ph.D., is applying his chemistry expertise to two popular beverages: beer and coffee.
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Sep 1, 2014
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Page 5 - News tagged with aroma
More sustainable way to brew beer: Non-stop fermentation saves resources
Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation process that takes place ...
Biotechnology
May 28, 2013
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New way to identify 'smoked' grapes and wines
With climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented into bad-tasting ...
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Jan 23, 2013
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Making whole wheat bread taste and smell more appetizing
The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful than its refined ...
Biochemistry
Jan 9, 2013
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Advice for bag-in-box wine drinkers: Keep it cool
Bag-in-box wines are more likely than their bottled counterparts to develop unpleasant flavors, aromas and colors when stored at warm temperatures, a new study has found. Published in ACS' Journal of Agricultural and Food ...
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Dec 5, 2012
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Scientists sniff out the substances behind the aroma in the 'king of fruits'
The latest effort to decipher the unique aroma signature of the durian—revered as the "king of fruits" in southeast Asia but reviled elsewhere as the world's foulest smelling food—has uncovered several new substances ...
Other
Nov 28, 2012
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A heady discovery for beer fans: The first gene for beer foam could improve froth
The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study. Published in ACS' Journal of Agricultural and Food Chemistry, the discovery opens the door to new ...
Biotechnology
Oct 31, 2012
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Corks and screw caps: Can wine consumers taste the variation?
(Phys.org)—To help winemakers determine the best caps for their wine bottles, researchers at the University of California, Davis, are studying the performance—specifically the variability—within different types of closures.
Other
Sep 21, 2012
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Machines trump hand-harvest for Sauvignon blanc
The traditional view that hand picking of grapes is needed to produce the best wine is being challenged, with University of Auckland research showing that machine harvesting produces higher levels of the aromas characteristic ...
Other
Jun 26, 2012
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The secret to good tomato chemistry
There is nothing better than a ripe, red, homegrown tomato, and now researchers reporting online on May 24 in Current Biology have figured out just what it is that makes some of them so awfully good (and your average supermarket ...
Biotechnology
May 24, 2012
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