2024 9+10

Energy drinks are popular the world over, providing a pick-me-up to those who want one. These are some of the biggest brands you'll find outside of the U.S.

Climate change is driving more extreme weather events in the region where many cocoa beans are grown. A brother-sister team in Germany is working on a solution: making chocolate without cocoa beans.

Thanks to an experiment started before the Great Depression, researchers have pinpointed the genes behind the remarkable adaptability of barley, a key ingredient in beer and whiskey. These insights could ...

American-European hybrid hazelnuts (Corylus americana × Corylus avellana) are an emerging crop in the Upper Midwest of the United States that have been reported to have unique sensory characteristics compared to traditionally grown European hazelnuts. In this study, key odor-active compounds in a roasted hybrid hazelnut variety (C. americana × C. avellana) were identified and profiled across different hybrid hazelnut varietals to understand sensory differences. Gas chromatography/mass spectrometry/olfactometry analysis identified 33 odorants with high flavor dilution factors (FD ≥ 16) in the roasted hybrid hazelnut, including 2-acetylpyrazine and 2-aminoacetophenone as first reported hazelnut odorants. Descriptive sensory analysis profiles of the roasted hazelnut and an aroma recombination model consisting of 27 odorants quantified above their odor detection thresholds were not significantly different for the six evaluated attributes, confirming the aroma contribution of the identified odorants. Variation in all 33 aroma-active compounds across 12 hybrid and two European hazelnut varieties was visualized through principal component analysis and related to aroma profiles previously characterized by consumers.

Climate change is contributing to erratic weather where cocoa beans are grown and threatening the global chocolate supply. Record rainfall last year led to fungal infections among cacao trees and dwindled supply of cocoa beans. Heat is also making it more difficult for cocoa beans to thrive. So, for day three of Climate Solutions Week, we look at one innovation in the food industry: chocolate substitutes. As big chocolate manufacturers rush to stockpile cocoa beans, some companies like Planet A Foods are looking for a more sustainable solution: an alternative that looks like chocolate, tastes like chocolate and feels like chocolate... without chocolate. You can read more of international correspondent Rob Schmitz's reporting here. Interested in hearing more climate solutions? Email us at shortwave@npr.org – we'd love to hear your ideas!

In a study published in Energy & Environmental Science, researchers from the Interface Science Department at the Fritz Haber Institute have introduced a novel method for converting the greenhouse gas ...

We're all familiar with pineapple, but there are more varieties of this fruit than you might realize. Here's a guide to some different types you should try.

StudyFinds' Dr. Faith Coleman explains why dark chocolate with a high cocoa content is one of the healthiest foods you can find.

Inside a UC Davis engineering lab, tiny round pellets swirl in a brown liquid inside a 5-liter glass tank. The tank, a bioreactor, is brewing edible fungi high in protein and designed to look and taste ...

The Arrhenius equation, which has accurately described rates of chemical reactions for more than a century, may have to be tweaked for the quantum realm

Do you use any excuses to avoid reducing your meat consumption?

Mass spectrometry is a powerful technique that allows scientists to break down and identify the building blocks of just about anything by measuring the mass of the tiny particles of which something is ...

Hipster baristas in Philadelphia and Chinese-run espresso bars in Italy.

Nature - Scientists are beginning to crack the fiendishly complex code that helps us to sense odours.

Writer, comedian and pie afficionado Jon Holmes pens a love letter to British food, despite its reputation.

Barrel aging is a crucial stage that influences the taste of wines and spirits, particularly increasing their sweetness and bitterness. This increase is caused by nonvolatile compounds released from oak wood. To search for such molecules, we performed a taste-guided inductive fractionation protocol using several analytical techniques. By using HRMS and NMR, two new galloylated derivatives were elucidated. Their enzymatic hydrolysis revealed the formation of β-methyl-γ-octalactone, indicating that they are potential precursors. The taste properties of these isomers revealed a sweet and bitter taste for P-WL-1 and P-WL-2, respectively. An LC-HRMS quantification method was performed to evaluate the influence of aging parameters such as botanical origin and toasting process on their concentrations. Several spirits were also analyzed to confirm their presence in this matrix. These results improve the understanding of the molecular markers responsible for the taste of beverages.

In the field of human olfactory perception (OP) and odorant chemistry (OC), a substantial corpus of data has been amassed, with efforts directed towar…

Sugar reduction has become a necessary part of food and beverage manufacture, but what technology is being used and how does it affect sales?

It’s clear that genes, receptors and neurons all play a role in detecting odors. But much of how we make sense of what we sniff remains mysterious. A neuroscientist explains.

Consumers would rather see the prices of their favourite products go up than have them resemble knockoffs.

The ouzo effect is more than just a party trick. It's a complex interplay of chemistry and physics.

Methylene chloride is the most popular decaffeinating solvent, and some consumers are concerned

Potato chips – the world’s most popular snack, pulling in billions in sales annually – have evolved from a simple snack to a canvas for culinary creativity. We explore the fantastical journey of potato chip flavors.

Function leads the charge in the top four non-alcoholic European consumer drinks trends in a market that's riper than ever for innovation.

Biodiesel, a green alternative to conventional diesel, has been shown to reduce carbon dioxide emissions by up to 74%. Biodiesel is produced through transesterification, converting triglycerides into ...

This study establishes a significant link between aroma pleasantness and brain activity in the left frontal-temporal lobe, particularly in the α, β and γ frequency bands, using EEG signals. These fin...

Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chr…

StudyFinds' Dr. Faith Coleman reveals why a recent editorial about the FDA is making it hard to trust the food additives going into your meals.

Consumer needs are beginning to return to pre-cost-of-living crisis levels, despite the persistently negative landscape surrounding them. So how should food and beverage manufacturers respond?

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