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
Valentine's Day is nearly here. Whether you're spending it with your significant other or flying solo, chocolate is often in the mix. But which is the better choice: milk or dark chocolate?
Other
Feb 7, 2017
0
5
What's wrong with the supermarket tomato? Consumers say they lack flavor, so a University of Florida researcher led a global team on a mission to identify the important factors that have been lost and put them back into modern ...
Biotechnology
Jan 26, 2017
2
954
Vanilla is more than a standby ice cream flavor. It's used to flavor approximately 18,000 food products worldwide and in nearly every sweet you can think of. But a shortage of vanilla beans and a rising demand for them means ...
Other
Dec 13, 2016
0
5
Building on more than 30 years of air quality research in some of the most polluted urban environments on Earth, a team of atmospheric scientists at the Desert Research Institute (DRI) have turned their attention toward the ...
Environment
Nov 10, 2016
0
130
If you buy tomatoes from John Banscher at his farmstand in New Jersey, he'll recommend keeping them out of the fridge or they'll lose some of their taste.
Biotechnology
Oct 18, 2016
0
162
In recent years, consumers have increasingly been looking for "natural" ingredients in their food products. But when it comes to one of the world's most popular flavors, vanilla, meeting that demand has been difficult. So ...
Other
Sep 14, 2016
0
5
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
What is expensive, a delicious addition to pasta and grows underground on the roots of trees? You guessed it—truffles. While some people find the smell of truffles awful, for many people, the smell and flavor is worth tens ...
Other
Dec 17, 2015
0
5
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
