Artificial sweeteners face more bad press – but is it unfair? | News | Chemistry World
A raft of recent studies and World Health Organization advice leave sweeteners on the ropes, but health experts warn they shouldn't be considered in isolation
‘I couldn’t believe the data’: how thinking in a foreign language improves decision-making | Language | The Guardian
Research shows people who speak another language are more utilitarian and flexible, less risk-averse and egotistical, and better able to cope with traumatic memories
We've got the dish on the hydrating power and potential of sports drinks, those multi-colored beverages favored by athletes and others around the world.
How Tea Became An Integral Part Of British Culture
Tea is practically synonymous with the U.K. these days, but that wasn't always the case. Here's the complicated history of how tea became a British phenomenon.
Chanel Jasmine Harvest: From Field to Flaçon - The Perfume Society
Chanel have their own fields of jasmine in Grasse – there are actually over 200 species of jasmine, but they choose to cultivate the exquisite Jasminun grandiflorum there (it translates as ‘big-flowered jasmine’) which is sometimes simply referred to as ‘Grasse jasmine’, because it grows exceedingly well in that micro-climate. Chanel explains: ‘Grasse jasmine. The...
In Search of Scents Lost: Odeuropa Explores Smell History and Olfactory Heritage ~ Fragrances and Cultures
The Odeuropa project develops novel methods to collect information about smell from culture heritage collections, and represent these to museum visitors and digital databases. When we are reading our favorite books about bygone eras or looking at works of art - we mentally immerse ourselves in the atmosphere of that time and imagine the surrounding scenery, sounds, and, of course… smells! Who among us wouldn't dream of explorin
A Two-Run Two-Dimensional Gas Chromatography Method Using Flame Ionization and Mass Spectrometry for the Automated and Robust Determination of the Nearly Complete Wine Aroma-Volatile Profile by Ricardo Lopez, Oscar Castejón-Musulén, Ignacio Ontañón, Vicente Ferreira :: SSRN
A quantitative analytical method capable of determining the concentrations of 81 aroma relevant wine volatiles covering nine orders of magnitude of concentratio
Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function | Journal of Agricultural and Food Chemistry
Long-term consumption of a high-sugar diet may contribute to the pathogenesis of several chronic diseases, such as obesity and type 2 diabetes. Sweet peptides derived from a wide range of food sources can enhance sweet taste without compromising the sensory properties. Therefore, the research and application of sweet peptides are promising strategies for reducing sugar consumption. This work first outlined the necessity for global sugar reduction, followed by the introduction of sweet taste receptors and their associated transduction mechanisms. Subsequently, recent research progress in sweet peptides from different protein sources was summarized. Furthermore, the main methods for the preparation and evaluation of sweet peptides were presented. In addition, the current challenges and potential applications are also discussed. Sweet peptides can stimulate sweetness perception by binding sweet taste receptors T1R2 and T1R3 in taste buds, which is an effective strategy for reducing sugar consumption. At present, sweet peptides are mainly prepared artificially by synthesis, hydrolysis, microbial fermentation, and bioengineering strategies. Furthermore, sensory evaluation, electronic tongues, and cell models have been used to assess the sweet taste intensity. The present review can provide a theoretical reference for reducing sugar consumption with the aid of sweet peptides in the food industry.
The nose knows: How microbiomes and the smells they produce help shape behaviour in bugs, birds, beasts and humans
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.
Weekly dose of wonder: The flavor and history of umami : NPR
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.
How Restaurants Get Michelin Stars: A Brief History of the Michelin Guide - Escoffier
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.
Onions n' fungus could make fake meat smell meatier
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. ...