2023 October

This article demonstrates how sorptive extraction is a highly efficient technique for the VOC profiling of honey samples.

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The microbiome and its signature smells are crucial for most organisms, whether human, insect or plant. The silent signals sent by the microbiome are essential communications that influence behaviour.

The fifth taste: What is it, and how does it make food taste delicious? Umami means "delicious taste," and refers to the savory, meaty flavor often found in fish broths, mushrooms and tomatoes.

A Michelin star rating is one of the most prestigious honors a restaurant can receive. Learn how restaurants get stars and how the Michelin Guide started.

When you burn your tongue, think twice before reaching for water. Instead, honey has been proven to soothe and combat a first degree burn.

Natural compound found in spice may reduce excess stomach acid as effectively as omeprazole, first study of its kind finds

It's true for many of us that we can't remember a time before we drank a cup of coffee every day, but even the nation experienced a pre-coffee era.

With a storied history that stretches from the original colonies, across the wild wild west, and back, hard apple cider has remained a quiet constant.

In Brazil, the proverbial goose that lays the golden egg is in reality something closer to a pheasant that excretes coffee beans.

Food for thought.

The aroma of food plays a huge role in its perceived flavor, and unfortunately many plant-based meat alternatives don't smell much like real meat. That could be about to change, though, thanks to fungus and onions.

Researchers have developed an energy-efficient computing-based chip with smell-sensing units that can detect food spoilage and provides real-time conditions continuously throughout the spoilage process. ...

A visually oriented overview of sugar and sweetener ingredient trends.

From exercise and eating tips to brain health and balance challenges: this is what you need to know

Industry leaders take the Bakery&Snacks’ podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler labels and being as good for the planet as they are for the body.

Predicting the taste of molecules is of critical importance in the food and beverages, flavor, and pharmaceutical industries for the design and screening of new tastants. In this work, we have built ...

Sweet! Salty! Umami? What’s up with MSG? Why do you like your coffee black? Come down to flavortown and let’s talk tongues. Gustologist Dr. Gary Beauchamp is a chemosensory scientist and an expert in taste. We chat about tastebud flim-flam, celebrity grade hot wings, MSG research, excitotoxins, wean

Researchers unveiled an intriguing intersection between our sense of smell and color perception, revealing how particular scents can subtly distort our color experiences.

Human scent could one day be used as evidence in forensics and as diagnostic information in medicine.

In this paper we analyze some key concepts and problems in olfaction and argue that many concepts borrowed from vision are not helpful in elucidating the functions of human olfaction. This is illustrated with several examples. Olfaction is rarely in the focus of human attention. Olfaction is, compared to vision, a ‘hidden sense’, but still guides many important behaviors by way of unattended unconscious olfactory perception and implicit memory. Not all olfactory processing, however, is of an unconscious nature. Flavors, and the pleasures gained from them, are most often consciously perceived. These are experiences mostly determined by olfaction, taste, touch and chemesthesis. Our analyses lead us to conclude that olfaction should not be modeled on vision, neither conceptually nor with respect to the problems solved by the two senses. A critical examination of the ecological and physical constraints of olfaction and the other senses should be given priority. Such analyses will further our understanding of which problems are solved by the different senses and how they collaborate to guide us through the world.

Robin Dando brings a unique background in neuroscience to the sensory discipline.

Laying a controversial smell theory to rest

A sweet archive of almost biblical proportions can be found at the University of California, Riverside.

Nordic tech company Cambri today announced the release of Launch AI, which provides companies with advice and predictions for NPDs. The AI, which has worked with food and beverage companies such as Carlsberg and Nestlé, reduces the risk that inevitably comes with launching a new product.

One of the world's most popular weedkillers, glyphosate, has divided the scientific and health community, prompting several countries either to ban or limit its use.