Unique sugar in stingless bee honey good for teeth, weight and blood sugar
Honey from stingless bees contains large amounts of a unique sugar that’s not a major component of any other food, according to researchers. It has a range of health benefits, from preventing tooth decay and helping with weight loss to managing type 2 diabetes.
Fragrant facts & myths your nose needs to know! - The Perfume Society
There are SO many myths associated with scent, so here we’re presenting you with some fragrant facts: How can you find your perfect perfume? What’s the best way to take care of it? Where should fragrance be applied, to get the most out of every spritz? Nobody’s born knowing these things, so we’ve collated answers...
Citrus Fruits Produce Direct Defense Responses against Oviposition by Bactrocera minax (Diptera: Tephritidae)
Plants perceive and orchestrate defense responses when herbivorous insects are ovipositing. Fruits, as a crucial reproductive organ in plants, have rarely been researched on the responses to insect eggs. Here, we found that oviposition by the specialist insect Bactrocera minax in navel oranges activated the lignin synthesis pathway and cell division, causing mechanical pressure that crushed the eggs. Transcriptome and metabolome analyses revealed an enrichment of oviposition-induced genes and metabolites within the lignin synthesis pathway, which was confirmed by histochemical staining. Furthermore, hydrogen peroxide (H2O2) accumulation was observed at the oviposition sites. Plant defense-related hormones jasmonic acid (JA) and salicylic acid (SA) exhibited rapid induction after oviposition, while indole-3-acetic acid (IAA) activation occurred in the later stages of oviposition. Additionally, secondary metabolites induced by prior egg deposition were found to influence larval performance. Our studies provide molecular evidence that host fruits have evolved defense mechanisms against insect eggs and pave the way for future development of insect-resistant citrus varieties.
Properly tasting fine chocolate is a lot like tasting wine and requires expertise. We asked an expert for tips for organizing and executing a chocolate tasting.
An overview on olfaction in the biological, analytical, computational, and machine learning fields - Chiera - Archiv der Pharmazie - Wiley Online Library
Analytical techniques such as chromatography and mass spectrometry can be useful to analyze the chemical properties of odorous substances, such as volatility and molecular structure. Computational ch...
How volatile organic compounds enhance plant defense and offer sustainable pest control solutions
Volatile organic compounds (VOCs) are essential airborne signals or odors that enable plants to communicate with other organisms and plants across short and long distances. A key aspect of this communication ...
Natural compound found in flowers blocks activity of an enzyme involved in multiple sclerosis and cancer
Scientists have identified a natural compound that halts the process involved in the progression of certain forms of cancer and demyelinating conditions—those that damage the sheath, known as myelin, ...
Prediction of flavor development during cheese ripening soon possible thanks to new method
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. A research team led by the Leibniz-Institute for Food Systems Biology at the Technical University ...
The Origin Of Deep Fried Food Traces Back To Ancient Egypt
People have been enjoying deep fried food for several centuries, dating back to ancient Egyptian times. Here's a closer look at deep frying's origin story.
Confectionology (CANDY) with Susan Benjamin — alie ward
Licorice opinions! War chocolate! Candy corn origins, circus peanut secrets, the sourest sourballs, and your great aunt’s purse. Stay until the very end for the biggest shocked laugh I have ever had on this show. The incredibly charming author, journalist, candy historian, and Confectiologist Susan
Plant-based vs. Beef burgers: New study shows meat protein packs more muscle-building power
As plant-based meat alternatives continue gaining popularity, many consumers wonder if these products provide the same nutritional benefits as traditional meat. A new study has the answer.
Artificial ‘nose’ can sniff out damaged fruit | EurekAlert!
It has already proven capable of detecting food that has gone off. Now it's on the trail of diseases. Best of all, this new technology is based on something you already have in your living room.
Flower Power: Lavender Oil Fuels Batteries for the Future - Unique material created to solve a persistent failure problem
A groundbreaking sodium-sulfur battery with improved energy performance and longer lifespan? The secret ingredient grows in our gardens: lavender. By combining lavender oil with sulfur, Dr. Paolo ...
The aroma of toasted oak wood ( Quercus petraea ): from sensory analysis to molecular characterisation | OENO One
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Molecular characterisation of toasted oak wood has increased steadily in recent years, using the traditional olfactory-guided approach by gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS); however, few studies have focused on its sensory characterisation. In this study, a sensory characterisation of oak wood (Quercus petraea) was first carried out during toasting in order to identify any descriptors that had not yet been characterised from a molecular point of view. Thus, in the second part of this work, we were able to identify volatile compounds associated with the aroma of toasted oak wood. Based on previous work in oenology, the sensory characterisation of oak wood was carried out in three stages: identification, structuring and description of a sensory space. Data processing of the 215 descriptors generated by the panel of experts revealed six descriptors specific to the aroma of oak wood throughout its toasting (i.e., fresh wood, fresh green, sweet, roasted, spicy and smoky). The results were represented graphically in the form of an aroma wheel, which was used to highlight the descriptors that had not yet been characterised from a molecular point of view. Thus, two volatile compounds were identified: thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tealeaf odour). Their evolution in oak wood during toasting and their distribution in different wood species used in oenology (sessile oak, pedunculate oak, American oak, Caucasian oak, acacia and chestnut) were studied. Their sensory impact was studied by assessing their olfactory detection threshold in a model wine solution. The thresholds were evaluated at 49 ng/L for thymoquinone and 193 µg/L for verbenone.
Few people think twice about barcodes, but in the 75 years since they were first dreamed up, they have helped save lives, gone into space and stoked fears of the Antichrist.
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