A flavor compound called phenylethyl acetate imparts a hint of rose or honey to wherever it's found—a dab of perfume, a sip of wine, a slug of beer. Microbiologists in Belgium have used genetic mapping to identify, for ...
Biotechnology
Nov 7, 2017
0
44
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
0
3
Nutty? Salty? Soapy? Goaty? Those are some of the descriptions Kansas State University and K-State Olathe researchers list in a new flavor lexicon that characterizes goat cheeses made in the U.S.
Other
Feb 24, 2017
0
39
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
0
16
Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate.
Biotechnology
Dec 3, 2015
0
9
A team of Belgian researchers has shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. "This makes it possible to create a whole range of boutique chocolates ...
Cell & Microbiology
Nov 20, 2015
0
44
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
0
22
Green tea's popularity has grown quickly in recent years. Its fans can drink it, enjoy its flavor in their ice cream and slather it on their skin with lotions infused with it. Now, the tea could have a new, unexpected role—to ...
Materials Science
Mar 18, 2015
0
15
Some breweries have taken to resurrecting the flavors of ages past. Adventurous beer makers are extrapolating recipes from clues that archeologists have uncovered from old and even ancient brews found at historical sites. ...
Other
Mar 4, 2015
0
35
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
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