2024 7+8

Leading microbiome researchers at APC Microbiome Ireland (APC), University College Cork, have partnered with global food and drink giant Kerry Group to explore how diet can support cognitive health.

Profiling of metabolites that contribute to the taste and odor of fruit products is important to produce the desired products. In this study, volatile…

Mayonnaise may, according to a new study, help scientists figure out how to realistically harness the power of nuclear fusion.

The eye of the beholder goes deeper than you think.

Gas chromatography–olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive two-dimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.

Aroma compositions are usually complex mixtures of odor-active compounds exhibiting diverse molecular-structure. Due to the chemical interactions of the compounds in the olfactory system, assessing or even predicting the olfactory quality of such mixtures is a difficult problem, not only for s...

Japanese mandarins are becoming increasingly popular due to their pleasant aroma. The volatiles in four varieties of Japanese mandarins (Iyokan, Ponkan, Shiranui, and Unshiu mikan) were extracted by headspace solid-phase microextraction (HS-SPME) and solvent extraction, then analysed by gas chromatography–mass spectrometry (GC-MS). Principal component analysis (PCA) of the GC-MS data demonstrated distinct segregation of all four Japanese mandarin varieties. Esters, such as neryl acetate, distinguished Iyokan. Methylthymol uniquely characterised Ponkan, valencene was exclusive to Shiranui, and acids like hexanoic acid and heptanoic acid differentiated Unshiu mikan from the other three varieties. Aroma extract dilution analysis (AEDA) revealed 131 key odourants across four Japanese mandarins, including myrcene (peppery, terpenic), perillyl alcohol (green, spicy, floral), trans-nerolidol (sweet, floral), and trans-farnesol (woody, floral, green). Finally, sensory evaluation was conducted on the four Japanese mandarin peel extracts to describe the distinct aroma profile of each variety of Japanese mandarin: Iyokan had higher floral and juicy notes, Ponkan showed higher sulphury notes, Shiranui was perceived to have more albedo notes, and Unshiu mikan exhibited higher peely, green, and woody notes.

The work of scientist and smell artist Sissel Tolaas can be sniffed at the Met's "Sleeping Beauties." Pompeii is next.

Join us for a guided journey into the world of smell – thinking through scent as an artistic medium. Tied intimately with memory, place and imagination, scent is a tool with potent power but one that is often underused in

Los humanos somos capaces de diferenciar hasta un billón de olores diferentes, pero solo cinco sabores básicos. El 80 % de lo que se detecta como sabor corresponde, en realidad, a las sensaciones olfativas del alimento.

"There is such a crazy change in the way that things taste based on what your outside environment is doing," says Preston Knox, chef at Barbareño.

Wine is designed to be drunk, shared, enjoyed, so the less time we spend squabbling over tasting notes, the better

npj Science of Food - Advancements in plant based meat analogs enhancing sensory and nutritional attributes

An infographic of a rat with a preposterously large penis. Another showing human legs with way too many bones. An introduction that starts: "Certainly, here is a possible introduction for your topic".

Fruit is a hot commodity in Japan, with only the freshest, most aesthetically pleasing varieties considered worthy and often given as gifts to loved ones.

Scientists often seek answers to humanity's most pressing challenges in nature. When it comes to global warming, geological history offers a unique, long-term perspective.

La ville de Grasse se situe à l'ouest du département des Alpes-Maritimes, dans la région Paca. Son activité est en majeure partie tournée vers le parfum. Partez pour une balade pleine de senteurs…...

Researchers wish to probe whether consciousness has a basis in quantum mechanical phenomena

Even months later, these primates don't forget their fruit.

Some germination is known to occur during the process of fermentation in cocoa beans. The impact of this biological process on the course of cocoa fermentation is not known and was thus investigated. In order to determine the impact of germination at the molecular level as well as on flavor, an untargeted metabolomics approach using Ultra Performance Liquid Chromatography-Electrospray Ionization-Time of Flight-Mass Spectrometry (UPLC-ESI-ToF-MS) with simultaneous acquisition of low- and high-collision energy mass spectra (MSe) was performed. Extracts of raw and germinated cocoa beans of the same origin were measured and compared for characteristic differences by unsupervised principal component analysis. OPLS-DA revealed 12-hydroxyjasmonic acid (HOJA) sulfate, (+)-catechin and (−)-epicatechin as most down-regulated compounds as well as two hydroxymethylglutaryl (HMG) glucosides A and B among others as decisive up-regulated compounds in the germinated material. Additionally, further HMG glucosides and 12-hydroxyjasmonic acid could be identified in cocoa for the first time by coelution with isolated and synthesized reference compounds. HOJA sulfate, which has been postulated in cocoa, and HOJA were revealed to impart bitter and astringent taste qualities.

A small study found that the sugar substitute erythritol makes blood more susceptible to clotting, which can raise the risk of heart attack and stroke

There are many classic foods that we still love, but some of them are way older than you might think. The history and origins of popular foods may surprise you.

Advances have made modifying natural products possible, but chemists have just scratched the surface.

München (tmn) - Sie sehen aus wie zu groß geratene Blaubeeren, wachsen aber als Trauben und schmecken herb-säuerlich. Aroniabeeren, auch Apfelbeeren

Many organisms react to the smell of deadly pathogens by reflexively avoiding them. But a recent study from the University of California, Berkeley, shows that the nematode C. elegans also reacts to the ...

Scientists have successfully transformed mare's milk into yogurt and probiotic ice creams, galloping past conventional dairy norms.

StudyFinds' dietitian, Shyla Cadogan, explains why spicy food is not unhealthy, despite their somewhat dubious reputation among influencers.

Fruit exist to invite animals to disperse the swallowed seeds. A Kobe University research team found that plants targeting insects rather than birds or mammals for this service are more common than previously ...

The crop mixed well with others to survive and spread.