2024 January

The off-odors of sea cucumber intestinal peptide (SCIP) severely limit its application. In this study, the V-type starches were derived from high amyl…

Los alimentos aromáticos, además de usarse en la cocina, han sido usados para perfumar distintos rincones de nuestro hogar, desde armarios hasta dormitorios

Quand on déguste un vin, qu’est-ce qui se passe sur les plans chimique et physiologique? Qu’est-ce qui explique qu’on sent tel ou tel arôme, et que certain.e.s ne perçoivent pas les mêmes que nous? Br

Riechen ist für uns so normal, dass wir den Geruchssinn meist erst wahrnehmen, wenn er gestört ist oder ganz verloren geht. Dabei haben Gerüche einen enormen Einfluss: auf unsere Erinnerungen, Gefühle und sogar unser Verhalten.

Historically, consumer acceptance of beef was determined by tenderness. Developments in genetics and management over the last couple of decades have i…

Smell training is one of the few options for recovering a lost sense of smell – but can we make it more effective?

Abstract. Although studies have shown that olfaction may contribute to the perception of tastant, literature is scarce or circumstantial, especially in humans.

Did you know that in essence you have two noses? I don’t mean two parts of the same nose like nostrils, that’s obvious. But two distinguished systems for detecting odours.

When it comes to a man's body odour, the fragrance -- or stench -- is in the nose of the beholder, according to U.S. researchers who suggest a single gene may determine how people perceive body odour.

The latest exhibition from our A Closer Read series examines distilling, café culture, and the science of flavor during the Enlightenment.

Aroma partitioning in food is a challenging area of research due to the contribution of several physical and chemical factors that affect the binding and release of aroma in food matrices. The partition coefficient measured by the Kmg value refers to the partition coefficient that describes how aroma compounds distribute themselves between matrices and a gas phase, such as between different components of a food matrix and air. This study introduces a regression approach to predict the Kmg value of aroma compounds of a wide range of physicochemical properties in dairy matrices representing products of different compositions and/or processing. The approach consists of data cleaning, grouping based on the temperature of Kmg analysis, pre-processing (log transformation and normalization), and, finally, the development and evaluation of prediction models with regression methods. We compared regression analysis with linear regression (LR) to five machine-learning-based regression algorithms: Random Forest Regressor (RFR), Gradient Boosting Regression (GBR), Extreme Gradient Boosting (XGBoost, XGB), Support Vector Regression (SVR), and Artificial Neural Network Regression (NNR). Explainable AI (XAI) was used to calculate feature importance and therefore identify the features that mainly contribute to the prediction. The top three features that were identified are log P, specific gravity, and molecular weight. For the prediction of the Kmg in dairy matrices, R2 scores of up to 0.99 were reached. For 37.0 °C, which resembles the temperature of the mouth, RFR delivered the best results, and, at lower temperatures of 7.0 °C, typical for a household fridge, XGB performed best. The results from the models work as a proof of concept and show the applicability of a data-driven approach with machine learning to predict the Kmg value of aroma compounds in different dairy matrices.

The changes in flavours, volatile aromas and microbial communities of fermented peppers with different fermentation years and their relationships were…

A quantitative analytical method capable of determining the concentrations of 81 aroma-relevant wine volatiles covering nine orders of magnitude was d…

Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.

Im Ofen wird Teig zu einem höchst aktiven Gemisch: Gasblasen blubbern, entfesselte Moleküle vernetzen sich. Die Chemiker beleuchten, was beim Backen mit Mehl, Ei und Backpulver geschieht.

Making cafe-quality espresso at home is no easy feat, but temperature surfing could be the key to mastering the perfect coffee pull.

Anyone who has tried them both knows that Greek yogurt is thicker and has a more tart, sour taste compared to ordinary yogurt, but have you ever wondered why?

WashU researchers amplify neuron signals from insect brain to achieve better chemical sensing performance

Flowers tend to stand out against a natural background. A new study shows this contrast evolved in a key relationship with their most famous pollinators – bees.

To maintain a healthy brain, we should tend our gut microbiome. The best way to do that is not through pills or supplements, but better food.

Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range of beer and wine products.

After causing an international incident by suggesting that adding salt to your cup of tea will improve it, chemist Michelle Francl says it’s great to see everyone talking about chemistry

Fragrance bottles: impersonal packaging or brand ambassadors? “Perfume is a story in odor, sometimes poetry in memory.” – Jean-Claude Ellena.   The art of perfumery creates libraries of scents* and unforgotten perceptions.  A perfume is made of the Trinity: the juice, the story, the bottle. As our reviews are focused on the first two, what about the bottle? I have written that, for me, simp

Wer kein Koffein verträgt, keinen Kaffee mag oder weniger davon trinken möchte, ist oft auf der Suche nach einer Kaffee-Alternative. Doch was schmeckt und welche Getränke sorgen für den Wachmacher-Effekt? Ein Überblick

Researchers were able to engineer a bacteria that eats plastic and turn the plastic waste into spider silk. Continue reading to learn the full story.

Your body's cells use water to dissolve chemicals. It's the same with all life on Earth. But could other fluids work as a solvent? A new paper reviews the potential for different liquid solvents to support life and proposes some surprising candidates, like liquid carbon dioxide, ammonia, and even concentrated sulfuric acid. Each of these solvents is liquid in dramatically different conditions, helping expand the possibilities for life as we don't know it.

If you've ever found a yellow lime at the grocery store, you might have thought it was a lemon. While understandable, the two citrus fruits are quite different.