2024 5+6

Visiting an Indian restaurant can be an exciting culinary journey, but it's easy to become lost if you don't know these essential words and phrases on the menu.

With advances in chip technology, odour sensors could become a commonplace feature of devices such as mobile phones. Seemingly significant strides with the ...

Food Frontiers is an open access food research journal tackling the challenge of attaining a sustainable global food chain. We cover all areas of food science.

Olfactory dysfunction, especially for smell, is more common in individuals with prior COVID-19 versus individuals with no history of infection, with deficits varying by severe acute respiratory syndrome ...

Sie stecken als Duftstoff in Kosmetika, als Aroma in Lebensmitteln oder bilden die Basis für neue Medikamente: Terpene sind Naturstoffe, die in Pflanzen, Insekten und Meeresschwämmen vorkommen. Synthetisch lassen sie sich bislang nur schwer erzeugen. Chemiker der Universität Basel stellen nun jedoch einen neuen Syntheseweg vor.

In her new book, Arielle Johnson, former resident scientist at the restaurant Noma, explains how to think like a scientist in the kitchen.

Everything from temperature, soil conditions, and rainfall can affect how food tastes. As the climate changes, it’s messing with our favorite flavors.

Gouda cheese was produced from pasteurized milk and ripened for 30 weeks (PM-G). By application of gas chromatography/olfactometry and an aroma extract dilution analysis on the volatiles isolated by extraction/SAFE distillation, 25 odor-active compounds in the flavor dilution (FD) factor range from 16 to 4096 were identified. Butanoic acid, 2- and 3-methylbutanoic acid, and acetic acid showed the highest FD factors, and 2-phenylethanol, δ-decalactone, and δ-dodecalactone were most odor-active in the neutral-basic fraction. Quantitations by stable isotope dilution assays followed by a calculation of odor activity values (OAVs) revealed acetic acid, 3-methylbutanoic acid, butanoic acid, and butane-2,3-dione with the highest OAVs. Finally, an aroma recombinate prepared based on the quantitative data well agreed with the aroma profile of the PM-G. In Gouda cheese produced from raw (nonpasteurized) milk (RM-G), qualitatively the same set of odor-active compounds was identified. However, higher OAVs of butanoic acid, hexanoic acid, and their corresponding ethyl esters were found. On the other hand, in the PM-G, higher OAVs for 3-methylbutanoic acid, 3-methylbutanol, 3-methylbutanal, and butane-2,3-dione were determined. The different rankings of these key aroma compounds clearly reflect the aroma differences of the two Gouda-type cheeses. A higher activity of lipase in the RM-G and higher amounts of free l-leucine in PM-G on the other side were responsible for the differences in the concentrations of some key aroma compounds.

Some people have a special place in their hearts for sour foods, but until now their taste has been ignored — not anymore.

The origin of life on Earth is one of the biggest mysteries in science.

This ancient agricultural technique may increase yields of some plants on the Red Planet.

Advertising and branding images for scented products can use images to stimulate both the sense of smell as well as visual appeal

You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.

We all have our own preferred drinking temperatures for different alcoholic beverages, with people commonly enjoying beer or white wine chilled, red wine near room temperature, or baijiu (Chinese whisky) ...

Sudan has been a key exporter of gum arabic for decades. Producers have warned fighting could wipe out stockpiles soon.

Researchers have found a way to genetically engineer a type of test plant to more efficiently produce different kinds of seed oil.

Some truffles are particularly expensive and therefore often the target of food fraud. For example, high-priced Piedmont truffles (Tuber magnatum) are often difficult to distinguish from the cheaper spring ...

Today the koji mold is a master fermenter, but it has a checkered past

Gouda-type cheeses were produced on a pilot-scale from raw milk (RM-G) and pasteurized milk (PM-G). Sixteen key aroma compounds previously characterized by the sensomics approach were quantitated in the unripened cheeses and at five different ripening stages (4, 7, 11, 19, and 30 weeks) by means of stable isotope dilution assays. Different trends were observed in the formation of the key aroma compounds. Short-chain free fatty acids and ethyl butanoate as well as ethyl hexanoate continuously increased during ripening but to a greater extent in RM-G. Branched-chain fatty acids such as 3-methylbutanoic acid were also continuously formed and reached a 60-fold concentration after 30 weeks, in particular in PM-G. 3-Methylbutanal and butane-2,3-dione reached a maximum concentration after 7 weeks and decreased with longer ripening. Lactones were high in the unripened cheeses and increased only slightly during ripening. Recent results have shown that free amino acids were released during ripening. The aroma compounds 3-methylbutanal, 3-methyl-1-butanol, and 3-methylbutanoic acid are suggested to be formed by microbial enzymes degrading the amino acid l-leucine following the Ehrlich pathway. To gain insight into the quantitative formation of each of the three aroma compounds, the conversion of the labeled precursors (13C6)-l-leucine and (2H3)-2-keto-4-methylpentanoic acid into the isotopically labeled aroma compounds was studied. By applying the CAMOLA approach (defined mixture of labeled and unlabeled precursor), l-leucine was confirmed as the only precursor of the three aroma compounds in the cheese with the preferential formation of 3-methylbutanoic acid.

Protein — the one macronutrient yet to be demonized by the diet industry — is in a scientific and cultural gray area. How much protein do we actually need?

During the first day of operation and the next day, yellow clusters appear in 3D printed plant cells suspended in hydrogel. The information is from ACS Central Science 2024 and available at DOI: 10 ...

Plants aren't just passive participants in Earth's climate cycle—they can play an important role in shaping it, researchers report.

The drug omalizumab, commonly used to treat asthma, nasal polyps, and hives, prevents severe reactions in people with food allergies.

In Deutschland sind vegane und vegetarische Fleischersatzprodukte immer beliebter. Der Fleischkonsum nimmt hingegen ab.

You might have heard that non-sugar sweeteners are bad for you, maybe even worse than sugar, itself. You've been misled by lazy research.

The BBC is launching a new series to explore the limits of artificial intelligence by pitting it against the most powerful thinking machines on the planet – the human brain.

The majority of shoppers are ‘unwilling to sacrifice quality’ even if that means paying a higher price, new research suggests. Plus: opportunities in dairy desserts, ice cream, label claims and pack sizes.

Globally, dietary risk factors cause far more deaths and disability-adjusted life years than any other risk, including smoking. Although salt, sugar a…