2024 5+6

Steak is so popular that it's found in cuisines all over the world. Take a look at the origins of steak, its history, and how it has evolved over time.

After 30 years of experience in sourcing natural products, Dominique Roques has been given a three-year mission by Amouage. He is tasked with plotting the renaissance of the frankincense industry in the Wadi Dawkah natural park in the Sultanate of Oman, a UNESCO World Heritage Site.

Scientists unlock the secret to creating reactive chemical compounds crucial for pharmaceuticals and materials after a century-long challenge.

A recent discovery in Minnesota has unveiled a helium reservoir with high concentrations of the gas that may help ease supply chain worries.

This explains a lot.

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 ...

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.

We can split light by a prism, sounds by tones, but surely the world of odour is too complex and personal? Strangely, no

Lemonade is so simple, classic, and widespread that it seems like the refreshing lemon-based drink has been around forever. But where and when did it originate?

Understanding why we delay tasks may help reclaim productivity

The typicity of wines is related to their sensory characteristics, which allow them to be differentiated from other wines. Different sensory methods h…

While many people take multivitamins hoping to prevent chronic diseases and live longer, researchers didn't find evidence to back up those beliefs.

Human bitter perception is important for the identification of potentially harmful substances in food. For quite some years, research focused on the identification of activators for ∼25 human bitter taste receptors. The discovery of antagonists as well as increasing knowledge about agonists of different efficacies has substantially added to the intricacy of bitter taste perception. This article seeks to raise awareness for an underestimated new level of complexity when compound mixtures or even whole food items are assessed for their bitter taste.

The Rhythm N' Spice Hot Sauce Fest debuts on Saturday, May 4 in Cambridge and will feature local hot sauce vendors and spicy food contests.

Do you like learning about the human body? Let's look at the nose and how we smell! In this video, we will find out more about our nose and the sense of smel...

Do you like learning about the human body? Let's look at the nose and how we smell! In this video, we will find out more about our nose and the sense of smel...

Odor is analyzed on the human olfactometry systems in various steps. The mapping from chemical structures to olfactory perceptions of smell is an extremely challenging task. Scientists have been unable to find a measure to distinguish the perceptual similarity between odorants. In this study, we report regression analysis and visualization based on the odorant chemical space. We discuss the relation between the odor descriptors and their structural diversity for odorants groups associated with each odor descriptor. We studied the influence of structural diversity on the odor descriptor predictability. The results suggest that the diversity of molecular structures, which is associated with the same odor descriptor, is related to the resolutional confusion with the odor descriptor.

The distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds ca…

What's in a name? When it comes to the most popular Champagnes, there's actually quite a lot of history behind some of your favorite brand names.