2024 7+8

npj Systems Biology and Applications - A deep position-encoding model for predicting olfactory perception from molecular structures and electrostatics

Vanille ist eine der bedeutendsten Geschmacks- und Duftnoten in der Welt der Lebensmittel und Parfüms. Die wichtigste Aroma-Komponente der Vanille-Schote ist dabei Vanillin (Abbildung 1). 1874 wurde ...

This chapter provides a comprehensive overview of the spray drying process for microencapsulation of essential oils and flavor compounds. It examines …

Building on the success of traditional fermented foods, the coffee industry has experienced a surge in research on the use of yeast in coffee bean fer…

Strawberries could be fewer and more expensive because of higher temperatures caused by climate change, according to research from the University of Waterloo. Using a new method of analysis, the

Regulators approve Meatly pet product, cultivated chicken made from growing cells

Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people’s perception and psych...

Neue Chemikalien, die als Zusätze für Laborfleisch verwendet werden können, bilden die Maillard-Reaktion nach.

Elenolic acid, a natural substance present in mature olives and extra virgin olive oil, has shown remarkable potential in reducing blood sugar levels and promoting weight loss.

Scientists from RMIT University have led a study on common food aromas that may help explain why astronauts report that meals taste bland in space.

Research suggests that the universal ancestor of all life on Earth was similar to prokaryotes and had an immune system.

Central to Japanese cooking, it has apparently been around since 200BC – yet has become the taste of the summer in the UK. Chefs explain how it can improve the flavour of almost everything, from ice cream to pasta dishes to cocktails

Artificial sweeteners aren’t metabolised by the human body, so they are excreted – and that’s where the environmental problems begin.

Have you ever wondered what's happening in your brain during flashes of creativity? Researchers in Utah may finally have the answer.

You're dying to know, aren't you?

Eine Zuckersteuer auf Getränke gibt es bereits in zahlreichen Ländern. In Deutschland hingegen setzt man noch auf eine Selbstverpflichtungen der Hersteller. Das muss sich ändern.

In contradiction to the notion that any amount of alcohol is unhealthy, a new study suggests that moderate drinking is good for you.

If you compare not eating any fruits or vegetables at all to consuming them in a juiced form, it's obviously better for your health. However, if you compare juicing to eating whole foods, the nutritional difference might shock you.

New research indicates that babies can begin grasping complex language and ideas

Dominique Roques, sourceur d’ingrédients naturels pendant plus de trente ans, retrace dans cet épisode le destin des arbres à parfums.

The perceptual interactions between key aroma compounds (binary, ternary, and quaternary) of fruits were comprehensively evaluated using thresholds, o…

It's hard to overstate the importance of photosynthesis, the biochemical pathway by which plants, algae, and certain bacteria convert the sun's energy into the organic material that feeds the entire living ...

An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-d3, ethyl octanoate-d15, 2-phenylethanol-d5, linalool-d5) and 2 unlabeled (beta-damascenone, delta-decalactone) were chosen for the investigation. The beans (cotyledons), depulped beans, or pulped beans were immersed separately in a concentrated solution of these volatile compounds at 36 or 46 °C for durations ranging from 3 to 120 h. The imbibed beans were dissected, and the cotyledons were analyzed by SPME-GC/MS. The diffusion of volatile compounds from the external solution to the seed was categorized into three groups: (1) not diffusible (ethyl octanoate-d15); (2) semidiffusible (ethyl acetate); and (3) totally diffusible (2-phenylethanol-d5, linalool-d5, beta-damascenone, delta-decalactone). The impact of the yeast on volatile compound diffusion was also investigated by immerging the pulped beans into the same concentrated solution with a yeast starter. Results highlighted the positive role of yeast in the diffusion of volatile compounds. The starter positively contributed to volatile compound diffusion after a transition phase occurring at approximately 48 h of fermentation, enriching the cocoa beans with key aromatic volatile compounds.

Comment est-on passé d’une unique espèce sauvage à la foisonnante variété actuelle de choux ? Une nouvelle étude génomique éclaire ce processus de domestication, mais il reste des énigmes à élucider.

Lab-grown meat can be shaped into steaks and meatballs, but it can be lacking in the flavour department. Aromatic chemicals that are released when heated could offer a solution

The world is full of alcoholic beverages with complex processing methods. But when it comes to palm wine, a drink popular in India, making it is pretty simple.

US start-up Savor says its synthetic vegan fat, made without livestock or the crops needed for margarine, could cut carbon emissions and save rainforests

On 6 June 2024, the 5th Experimental Scent Summit, organised by the Los Angeles-based Institute for Art and Olfaction, took place in Lisbon. A day teeming with encounters between researchers, artists and perfumers from all over the world who shared research and ideas about olfactory culture.

Daily news of food regulatory and industrial updates in Asia-pacific region especially China.

In dark restaurants and high-end cuisine, meals are often a mystery to consumers. A new study shows how collective communication helps them unravel what’s on their plates.