2024 5+6

From the tomato to the hamburger bun, the invention has transformed not just what we eat but taste itself.

A large 2024 review of evidence found that diets rich in ultra-processed foods were tied to increased risks for premature death, cardiovascular disease, mental health disorders, diabetes, obesity, ...

A new paper used isotopic analysis to understand what ancient humans ate during the Bronze and Iron age in the Levant, which is consistent with a Mediterranean diet.

In this study, we pay attention to the characteristic volatile compounds of mature Japanese apricot fruit. And find out the effects of different storage conditions on the volatile compounds of Japane...

Computer scientist Lance Fortnow writes that by embracing the computations that surround us, we can begin to understand and tame our seemingly random world.

A new study finds that resveratrol, a compound found in red wine, could have similar benefits to exercise or even a low-calorie diet.

What does it mean?

Internet of Things devices are among what could be powered using photosynthesis

Essential oils, also known as ethereal oils, are volatile, aromatic compounds derived from plants. Found in only about 10% of the plant kingdom, these oils are present in secretory structures such as ...

Goldenrod can perceive other plants nearby without ever touching them, by sensing far-red light ratios reflected off leaves. When goldenrod is eaten by herbivores, it adapts its response based on whether ...

En les privant plus ou moins temporairement de leur odorat, la pandémie de Covid-19 a révélé à des milliers de personnes l’importance de leur système olfactif. La recherche s’efforce maintenant de

BBQ, hickory and smoky bacon-flavored potato chips enjoy considerable popularity, often ranking amongst consumers super likes. But that’s about to go up in smoke.

Hanni Rützler erklärt, welche Foodtrends uns im nächsten Jahr erwarten und warum unsere Essensvorlieben immer auch ein Spiegel unserer Sehnsüchte sind

Based on fractal patterns in neurons, researchers believe our brains exist at or near a state called criticality where they're extremely close to shifting from one state of matter to another. They also admit they don't know what either state is.

Ian Sample hears from Linda Geddes about her recent trip to the Netherlands to try cultivated meat sausages, courtesy of the company Meatable. Advocates say that cultivated meat could be the future of sustainable and ethical meat production. Linda explains how they’re made, how their carbon footprint compares with traditional meat and most importantly … what they taste like!

A global orange juice crisis is being caused by disease and bad weather – here’s how to keep it on your breakfast table.

Forming meaningful bonds with others can improve your health, make you mentally sharper, and fuel creativity. Making friends can feel daunting, but research shows there are many ways to build better connections.

Whether you love or hate them, salt and vinegar chips are here to stay. Learn the history behind the flavor and the science behind how they're made.

A team of chemical and biological engineers at Seoul National University in the Republic of Korea has developed a proof-of-concept device that could one day lead to the creation of an artificial nose.

New research reveals that the names we assign to odors can significantly influence how we perceive them. In a study utilizing ultrahigh-field functional MRI technology,

Brain researchers hope that the sense of smell can reveal more about how the brain organises information.

A new study suggests that consuming energy drinks may be linked to potential heart attack risk. Read this article to learn more.

"Extreme caution" urged as at least 8 people in 4 states sickened, 6 hospitalized.

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 ...

From ancient Arab cultivators to Dutch breeders, the history of carrots spans continents and centuries, transforming this humble root into a global culinary staple.

Food adulteration became a potential threat to the food industries and human health. The conventional laboratory techniques are time and cost intensiv…

America’s food waste problem is hard to wrap your head around. These four charts help.

The high volatility and hydrophobicity of cinnamon essential oils (CiEO) limited their practical application. To enhance their stability and antibacte…

Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the “champagne” of citrus oils, especially cold pressed lime peel oils have raised attention. Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia. Those coumarinic notes have not been completely understood until today. Thus, this study aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified. A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.

Sommeliers, winemakers and brewers pride themselves on their craft: built up over decades of experience and training. Could AI take their place?