Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some ...
Other
Feb 24, 2021
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5
Professor of Supply Chain Management and wine industry expert Burak Kazaz says along with exacting a heavy human toll, West Coast wildfires will also affect the flavor of your favorite California wine.
Environment
Sep 22, 2020
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12
More than a century has passed since the last scientific analyses of the famed "Lincoln County [Tennessee] process" was published, but the secrets of the famous Tennessee whiskey flavor are starting to unravel at the University ...
Analytical Chemistry
Sep 4, 2020
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39
Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom's delicate fruity aroma, which is reminiscent ...
Other
Jun 30, 2020
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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
Eating too much salt can have significant negative health implications, and modern processed food typically contains high levels of salt to improve taste and preservation.
Other
Mar 3, 2020
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12
Unlike wine, which generally improves with time, beer does not age well. Usually within a year of bottling, the beverage starts to develop an unpleasant papery or cardboard-like flavor that drinkers describe as "stale." Now, ...
Other
Dec 4, 2019
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35
Some people consider pufferfish, also known as fugu, a delicacy because of its unique and exquisite flavor, which is perhaps seasoned by knowledge that consumption of the fish could be deadly. Now, researchers have identified ...
Other
Jan 23, 2019
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6
Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving ...
Other
Nov 7, 2018
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5
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
