2024 9+10

2024 9+10

166 bookmarks
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Different Types Of Chocolate And How To Use Them
Different Types Of Chocolate And How To Use Them
While we all know milk, dark, and white chocolate, the world of chocolate extends far beyond these three classics. Find out more about the lesser-known types.
·mashed.com·
Different Types Of Chocolate And How To Use Them
Is monk fruit a novel ingredient or food in Europe?
Is monk fruit a novel ingredient or food in Europe?
Monk fruit decoctions are no longer classified as a novel food across the European Union, now the final country has scrubbed the ingredient from its list.
·foodnavigator.com·
Is monk fruit a novel ingredient or food in Europe?
How methanol poisons
How methanol poisons
Methanol itself is not highly toxic. Its toxicity comes from its metabolites
·cen.acs.org·
How methanol poisons
How AI Is Revolutionizing Product Development
How AI Is Revolutionizing Product Development
For a growing number of food and beverage companies, artificial intelligence platforms are exponentially accelerating the process of identifying novel ingredients and bringing new products to market.
·ift.org·
How AI Is Revolutionizing Product Development
The Secret Alchemy of Making Ice Cream | WIRED
The Secret Alchemy of Making Ice Cream | WIRED
Ice cream is deceptively simple, but that sweet burst of flavor and soft melt on the tongue is a finicky, frozen science of water, fat, and air delicately held together.
·wired.com·
The Secret Alchemy of Making Ice Cream | WIRED
Qualitative study examines how ordinary people 'sense' water quality
Qualitative study examines how ordinary people 'sense' water quality
Seeing—and tasting—is believing: A qualitative study of communities living along the Philippines' bustling Marikina River underscores the importance of taking into account local peoples' everyday ...
·phys.org·
Qualitative study examines how ordinary people 'sense' water quality
Color-changing food film uses avocado pits to kill germs and warn of spoilage
Color-changing food film uses avocado pits to kill germs and warn of spoilage
Most food-wrap films just act as a barrier to bacteria, but don't actually kill the microbes. An experimental new film does exactly that, plus it changes color to show when food is spoiled. And what's more, it's made from avocado seeds.
·newatlas.com·
Color-changing food film uses avocado pits to kill germs and warn of spoilage
Molecular Insights into the Aroma Difference between Beer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration Leveling Tests | Journal of Agricultural and Food Chemistry
Molecular Insights into the Aroma Difference between Beer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration Leveling Tests | Journal of Agricultural and Food Chemistry
Beer and wine are popular beverages with clearly different aroma characters, the molecular background of which has not yet been systematically investigated. A comprehensive literature survey returned 14 845 concentration values obtained from 160 beer and 904 wine samples, covering 42 basic beer and 42 basic wine odorants, among which 40 were common to both beverages. Based on mean concentrations and a comparison with threshold data, 29 beer and 32 wine odorants were finally selected to build aroma base models that reflected the basic olfactory difference between beer and wine. Orthonasal concentration leveling tests applied to groups of odorants with similar odor characteristics finally revealed the crucial role of fruity smelling compounds. When 11 fruity compounds, predominantly esters, in the beer aroma base model were adjusted to the respective concentration levels in the wine aroma base model, the sensory panel no longer described the sample as beer-like but as wine-like.
·pubs.acs.org·
Molecular Insights into the Aroma Difference between Beer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration Leveling Tests | Journal of Agricultural and Food Chemistry
A nose for smell disorders | CNRS News
A nose for smell disorders | CNRS News
By depriving them more or less temporarily of their sense of smell, the Covid-19 pandemic made thousands of people abruptly realise the importance of their olfactory system. Research is now trying to
·news.cnrs.fr·
A nose for smell disorders | CNRS News
is metallic perception a taste, an aroma or a flavor ?
is metallic perception a taste, an aroma or a flavor ?
Aim Metallic taste is known to vanish with nasal occlusion, suggesting it should be termed metallic “aroma” rather than metallic “taste.” However, it also appears after neurological injuries, such as a chorda tympani section, which suppresses taste perception mediated by the facial nerve. Methods In 120 healthy volunteers, the perception of an iron sulfate solution was assessed at different lingual locations—corresponding to the facial and glossopharyngeal nerves—and with either open (n=60) or closed (n=60) noses to evaluate if it is a taste or an aroma. Results Nasal occlusion significantly reduced the perception of iron sulfate. It prevented perception in 31.7% of participants, though it did not completely eliminate it in the remaining 68.3%. Additionally, in open-nosed subjects, the intensity of iron sulfate perception was significantly greater when applied to the base of the tongue (glossopharyngeal nerve) than to the tip (facial nerve). These differences did not persist with nasal occlusion. Conclusion Nasal occlusion diminished but did not abolish the perception of iron sulfate. With an open nose, a differential taste perception was significant, but not with a closed nose. Therefore, metallic perception involves both retro-olfactory and gustatory components, suggesting it is a metallic flavor. ### Competing Interest Statement The authors have declared no competing interest. ### Funding Statement This study was funded by 'la Ligue contre le Cancer' ### Author Declarations I confirm all relevant ethical guidelines have been followed, and any necessary IRB and/or ethics committee approvals have been obtained. Yes The details of the IRB/oversight body that provided approval or exemption for the research described are given below: CPP Est IV on 16/12/2021 (no. 2021-A02149-32) for the open nose and on 05/08/2022 (no. 2022-A01475-38) for the occluded nose I confirm that all necessary patient/participant consent has been obtained and the appropriate institutional forms have been archived, and that any patient/participant/sample identifiers included were not known to anyone (e.g., hospital staff, patients or participants themselves) outside the research group so cannot be used to identify individuals. Yes I understand that all clinical trials and any other prospective interventional studies must be registered with an ICMJE-approved registry, such as ClinicalTrials.gov. I confirm that any such study reported in the manuscript has been registered and the trial registration ID is provided (note: if posting a prospective study registered retrospectively, please provide a statement in the trial ID field explaining why the study was not registered in advance). Yes I have followed all appropriate research reporting guidelines, such as any relevant EQUATOR Network research reporting checklist(s) and other pertinent material, if applicable. Yes All data produced in the present study are available upon reasonable request to the authors
·medrxiv.org·
is metallic perception a taste, an aroma or a flavor ?
Study on Characteristic Aroma in Special Beers Brewed with Coriander (Coriandrum sativum L.) Seeds: Profiling of Flavor Compounds Derived from Coriander Seeds in Different Growing Areas | ACS Food Science & Technology
Study on Characteristic Aroma in Special Beers Brewed with Coriander (Coriandrum sativum L.) Seeds: Profiling of Flavor Compounds Derived from Coriander Seeds in Different Growing Areas | ACS Food Science & Technology
The “Belgian White” style beer is generally brewed with hops, coriander seeds and orange peels as flavoring raw ingredients. Coriander (Coriandrum sativum L.) seeds contain several terpenoids, including linalool and geraniol. Coriander seed-derived geraniol can be converted to β-citronellol during fermentation, which can form the citrus aroma found in coriander beers by sensory synergy among linalool, geraniol, and β-citronellol. However, coriander beers also have other characteristic aromas which have not yet been fully investigated. Coriander seeds harvested from different countries, including Bulgaria, Canada, Morocco, and India, imparted different flavors to the finished beer. Here, we analyzed the flavor compounds in different coriander seeds using solid-phase microextraction-gas chromatography–mass spectrometry, and found that camphor, carvone, and (E)-anethole were unique to coriander seeds grown in Bulgaria. These compounds were also detected in beers brewed with Bulgarian coriander seeds. In addition, these compounds were revealed to enhance the flowery characteristics of beer by synergizing with excess linalool.
·pubs.acs.org·
Study on Characteristic Aroma in Special Beers Brewed with Coriander (Coriandrum sativum L.) Seeds: Profiling of Flavor Compounds Derived from Coriander Seeds in Different Growing Areas | ACS Food Science & Technology
Aromaticien parfumeur / Aromaticienne parfumeuse - orientation.ch
Aromaticien parfumeur / Aromaticienne parfumeuse - orientation.ch
L'aromaticien ou l'aromaticienne développent des arômes à partir d'épices, d'essences ou de produits synthétiques afin d'améliorer le goût, la saveur ou l'odeur de produits alimentaires ou pharmace...
·orientation.ch·
Aromaticien parfumeur / Aromaticienne parfumeuse - orientation.ch
Flavor Forward | NACS Magazine
Flavor Forward | NACS Magazine
The #1 trusted source of information for decision makers in the convenience industry.
·nacsmagazine.com·
Flavor Forward | NACS Magazine
Outlook 2025: Flavor Trends - IFT.org
Outlook 2025: Flavor Trends - IFT.org
Consumers will seek flavors that soothe, stimulate, and satisfy, according to flavorists, chefs, trendspotters, futurologists, and entrepreneurs who weighed in on market drivers for the year ahead.
·ift.org·
Outlook 2025: Flavor Trends - IFT.org