Citric acid (CA) is a flavor-enhancing compound in tomatoes that also serves as a metabolic pathway mediator. Despite its importance, the genetic and environmental interplay affecting its levels has been a puzzle, difficult ...
Molecular & Computational biology
13 hours ago
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0
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
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1
Serious wine drinkers often have their preferences: Some prefer sweet hints of chocolate in a Malbec from Argentina, while others are drawn to a spicy and fruity Cabernet Sauvignon from Napa Valley. Wine connoisseurs firmly ...
Ecology
Apr 22, 2024
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59
Like its flavor profile, the genome of Arabica coffee is large and complex. This makes breeding and genetic survey work more difficult, but this diverse genetic background may have contributed to bean's popularity, practicality, ...
Molecular & Computational biology
Jan 24, 2024
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69
Strawberries owe their distinctive flavor to a complex mixture of sugars, acids, and over 900 volatile compounds, primarily esters, which are produced and degraded by alcohol acyltransferases (AATs) and carboxylesterases ...
Molecular & Computational biology
Jan 8, 2024
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8
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
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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
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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
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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
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35
Specialty coffees are gaining traction in coffeehouses around the world—and now a fermented version could bring a fruity taste to your morning cup of joe. This new kind of beverage has a raspberry-like taste and aroma, ...
Biochemistry
Mar 29, 2023
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