2024 11+12

To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key arom…

Plant native to Sumatra boasts huge fly-attracting flower that can be sustained for only a few days

When it comes to taste and texture, honey mangoes are the bee's knees. Unfortunately the story behind its name isn't as sweet as you might expect.

This study investigated the anti-inflammatory active components of rosemary essential oil (RME) through in vitro assays on RAW264.7 cells and optimize…

Science isn't about getting the right answers; it's about confronting your "absolute stupidity" in the exploration of the unknown.

Discover the powerful pain relief properties of sugar apple leaves. A collaborative study reveals their ability to fight pain and inflammation.

Macquarie University researchers have demonstrated how ordinary supermarket grapes can enhance the performance of quantum sensors, potentially leading to more efficient quantum technologies.

Machine-learning method identifies prominent aromas

The brain often blurs the senses – a fact that marketers often use in the design of food packaging. And AIs appear to do the same.

Astringency in foods can significantly affect consumer acceptability. While sugar is known to reduce this sensation, the influence of cross-modal inte…

There will be an 18-month phase out period to allow industry time to adapt

Research finds people who have more than four coffees a day have 17% lower chance of head and neck cancers

A growing trend of state laws permit the sale of cannabis drinks – and beverage companies are angling to make the next hit alcohol alternative

It's more than just a symbol.

There's a reason why beer seems to taste better when it's colder. But as a beer expert explains, there's more to this observation than meets the eye.

Thanks to the arrival of spices in Europe via the east, Medieval people had a wide variety of spices in their cabinet. Here's a closer look at them.

Sélection thématique des plus beaux livres de sciences et d’histoire à offrir en 2024 par la rédaction de Sciences et Avenir. Avec un choix d’albums et de documentaires pour les plus jeunes.

Roasting is an efficient way to enhance the aroma of malts. However, the dynamic response of volatile development throughout roasting has been rarely …

The US Food and Drug Administration has finalized new standards that foods must meet before they can be labeled as “healthy.”

Academia is a broad church

We all like to think of ourselves as quick-witted, but a new study from Caltech calculates that our brains process information at the extremely slow speed of around 10 bits per second. This leisurely pace may have long evolutionary roots, despite our sensory systems gathering data about 100 million times faster.

Indu Bhushan, CEO and Director - STEERLife highlights the power of hot melt extrusion in food and pharmaceutical applications

Food, glorious food… it’s certainly been a big year in your kitchens.

Molekularküche ist wie eine Reise durch die Naturwissenschaften. Wir haben uns auf den Weg gemacht und uns die wissenschaftlichen Hintergründe des Kochtrends angeschaut.

Of the more than 1,000 com­pounds that make up wine's aromatic profile, desirable aromas are repre­sented by a combination of 82 differ­ent volatile compounds, only some of which are detectable when present above threshold.

A background in physics, and his own curiosity, have helped Dmitry Rinberg tackle the complexities of the neuroscience of smell.

To advance the understanding of olfaction, visualizing the binding of odorants to olfactory receptors remains a...

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

Located in the cell membrane, TRPM8 ion channels are known as receptors that recognize cold and respond to menthol, the cooling agent in peppermint. In addition, these channels influence pain perception ...

Andy Extance learns how the chemicals in food and drink create sensual culinary experiences