2024 5+6

Turns out growing food in the dry, rocky dirt of Mars holds valuable insights for growing crops in the climate-ravaged soil here on Earth.

Journal of the Science of Food and Agriculture is an SCI agriculture journal publishing original research at the agriculture/food interface.

Berlin (tmn) - Es hat deutlicher weniger Kalorien als Haushaltszucker und soll sogar vor Karies schützen: Dafür schätzen viele das Süßungsmittel Xylit,

These new guidelines may be surprising for some.

Knoblauch ist lecker und gesund. Doch wer Knoblauch isst, hat danach meist einen unangenehm riechenden Atem und auch der Körpergeruch verrät den

Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with …

Some labels suggest allergen cross-contamination that might not exist.

Fascinating.

Worldwide, a majority of babies—approximately 75%—drink infant formula in their first six months of life, either as a sole source of nutrition or as a supplement to breastfeeding. But while formula ...

Knowing a little bit of chemistry can help a lot when your mouth is on fire.

Separate systems register when the animals have eaten and control feeding behaviors.

The differences in meat consumption tended to be greater in countries with more gender equality, researchers found.

As an alternative to conventional non-thermal technologies, magnetic field technology is emerging with desirable attributes such as contactless treatm…

Meal kit delivery services are proving to be quite popular, but … you still have to cook the ingredients yourself. The Chefee home robotic chef is intended to take things further, by actually preparing hot meals that are ready to eat when you get home from work.

StudyFinds' dietitian, Shyla Cadogan, reveals whether the yellow dragon fruit cleanse is all hype or really cures constipation.

Ryoko Sekiguchi, poète, essayiste et autrice de livres sur le goût et la gastronomie, revient sur la genèse de son dernier ouvrage, publié chez P.O.L. en début d'année.

A Texas A&M meat scientist who explores the science behind aromas shares how odor shapes our perception of flavors.

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.

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

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...

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,

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

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

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?

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.

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 ...

As the need for food authenticity verification increases, sensory evaluation of food odors has become widely recognized. This study presents a theory …