Genetic modification has made modern tomatoes more disease resistant and shelf-stable. While those traits are important, modern commercial varieties tend to fall short of the flavor potential shown in older varieties. But ...
Plants & Animals
Mar 7, 2022
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21
Which flavors and chemical compounds make a particular variety of fruit more appealing to consumers can be identified and predicted using artificial intelligence, according to our recently published study.
Biotechnology
Feb 10, 2022
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6
The flavor and aroma of a fine chocolate emerge from its ecology, in addition to its processing. But can you be certain that the bar you bought is really from the exotic locale stated on the wrapper? Now, researchers are ...
Other
Apr 20, 2020
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12
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
What's on the menu tonight? How about some roast beef with strawberry-, beer- and garlic sauce? Or perhaps something lighter based on tomatoes, apricots and whiskey gum? Gourmet chefs and foodies alike love to experiment ...
Computer Sciences
Jul 12, 2017
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3
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
Tomato lovers rejoice: Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavor of this popular fruit sold in the grocery store, according to researchers.
Other
Aug 19, 2015
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22
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
0
Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors "finish," or linger, on the palate following a sip of wine.
Other
May 5, 2014
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0
(Phys.org) —Some compounds that determine plant species' characteristics such as the taste of tomatoes can be engineered to produce larger quantities in plants that have few or none of them, researchers at Purdue University ...
Biotechnology
Aug 6, 2013
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