Scientists are reporting development and successful testing of a new way to determine whether cola drinks -- advertised as being made with natural ingredients and sold at premium prices -- really do contain natural flavoring. ...
Biochemistry
May 4, 2011
3
0
In a surprise discovery that may help boxed wine shake off its image as a gauche alternative to bottles, scientists in Canada are reporting that multilayer aseptic cartons (a.k.a. ‘boxes’) may help reduce levels of substances ...
Other
Jun 4, 2009
2
0
Almost 800 years after farmers in the village of Gouda in Holland first brought a creamy new cheese to market, scientists in Germany say they have cracked the secret of Gouda’s good taste. They have identified the key protein ...
Other
Mar 4, 2009
0
0
For many people, the aroma of freshly brewed coffee is the start of a great day. But caffeine can cause headaches and jitters in others. That's why many people reach for a decaffeinated cup instead.
Analytical Chemistry
Jul 23, 2024
0
36
The flavor of table grapes, influenced by various volatile compounds, plays a significant role in consumer preference and marketability. Traditional flavor analysis methods often fail to capture the complexity and diversity ...
Molecular & Computational biology
Jun 7, 2024
0
1
The combinations of microorganisms responsible for shaping the taste of Cheddar cheese—including fruity, creamy, buttery, and nutty flavors—are investigated in a Nature Communications paper.
Cell & Microbiology
Dec 21, 2023
0
0
University of Florida scientists have found ethyl vanillin—an aroma compound in many artificial vanilla-flavored food products—in a UF/IFAS-bred strawberry. This is a key finding for the food and beverage industry and ...
Molecular & Computational biology
Nov 15, 2023
0
117
Few beverages have as rich a heritage and as complicated a chemistry as bourbon whiskey, often called "America's spirit." Known for its deep amber hue and robust flavors, bourbon has captured the hearts of enthusiasts across ...
Biochemistry
Sep 14, 2023
0
2
"Natural" foods are trendy, and proponents claim that little or no processing helps preserve the food's inherent flavor. Research now published in the Journal of Agricultural and Food Chemistry shows that, at least for certain ...
Biochemistry
Jun 27, 2023
0
35
Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 kilograms) of chocolate in a year. People have ...
Analytical Chemistry
Feb 7, 2023
0
4
