2024 March

Bananas are one of the most popular fruits in America but the U.S. doesn't even come into the top 10 of worldwide producers. Here's the number one country.

A groundbreaking theory claims that everything in existence possesses some form of consciousness — including the Sun itself.

It's hard to imagine modern Italian cuisine without pasta, but these versatile noodles haven't always been intertwined with the nation's culture.

Predictions are part of the annual flavor trends forecast from Innova.

To truly grip us, philosophy must engage with the practical and animalistic. It’s time to stop turning its nose up at smell

Writer Danny Wallace celebrates his favourite aroma, with help from Michel Roux, an award-winning hot dog stand owner and the executive vice-president of the US National Onion Association

Arielle Johnson chases deliciousness by taking science and making it fashion.

Scents, such as coffee, flowers, or freshly baked pumpkin pie, are created by odor molecules released by various substances and detected by our noses.

Worksheets and videos on the molecules responsible for flavour, and how cooking affects cell walls.

Nowadays, the truffle aroma attribute is not included as a quality parameter in the current recommendation that explains the truffle quality (UNECE standard 53 FFV3) and establishes the truffle commercial categories. However, the aroma is the main reason why truffles are worldwide appreciated. Indeed, more than 30 aromatic molecules compose it, and this is the reason why the human evaluation and identification of these odorants, without previous training, is quite subjective. Analytical techniques such as gas chromatography techniques, however, can establish an aromatic profile and detect potential aromatic markers. In this study, 16 tasting experts were trained to make more objective the truffle aroma evaluation and odorants identification. For this, a comparison between solid-phase microextraction gas chromatography coupled with mass spectrometry (SPME-GC-MS) and sensory expert evaluation was carried out in six sessions during different harvesting times in the black truffle season (December, January, and February). Both techniques were able to separate truffles depending on the harvesting time. Also, a list of volatile organic compounds related to the aromatic attributes was reported. This information will help to provide a more objective T. melanosporum truffle sensory evaluation.

Is there anything coffee can't do?

Shrub sea buckthorn berries rich source of natural antioxidants may offer the untapped potential for a range of health benefits from cardiovascular protection to anti-inflammatory properties according to research recently published in the Society of Chemical Industry’s Journal of the Science of Food and Agriculture which was carried out by researchers at the Memorial University of Newfoundland in Canada.

Researchers find that rose essential oil activates tomato defense genes and attracts herbivore predators that protect th...

Outside the warehouse in northwestern Spain, it's a freezing, foggy morning but inside it's balmy, the warmth and LED lights fooling 360 hop plants to flower as if it were late August.

In retail, fragrance cues are nothing to be sniffed at. Indeed, the scent of vanilla, baking bread, even fresh linen, can affect customer behavior, according to a study published in the International ...

The determination of odor threshold values can be performed in various matrices, including air, and serves as a parameter to compare the potencies of odorous compounds. Typically, the odor thresholds in air are determined by gas chromatography–olfactory (GC–O) and referenced to an internal standard, most often (E)-dec-2-enal. Herein, a direct gas chromatography-flame ionization detector-olfactory analysis method for the determination of odor thresholds in air is reported. As model substrates for this novel approach, naturally occurring substances (R)-1-p-menthene-8-thiol as well as (3S,3aS,6R,7aS)-3,6-dimethyl-3a,4,5,6,7,7a-hexahydro-3H-1-benzofuran-2-one were used. The latter compound was synthesized from (−)-isopulegol and exhibited an extremely low odor recognition threshold of 1.9 × 10–6 ng L–1 air, the lowest value reported for a fungal aroma compound thus far.

If you have ever been unlucky enough to get stuck on a poorly ventilated form of public transport just as a pack of high schoolers get on board after a long day, you will know that teenagers smell bad. It’s an objective fact. They stink.

Here are 13 facts about cheese you should know -- from what's in that bloomy rind to the cheese that's too stinky to carry on public transit.

Siraitia grosvenorii (SG), also known as Luo Han Guo or Monk fruit, boasts a significant history in food and medicine. This review delves into SG’s historical role and varied applications in traditional Chinese culture, examining its phytochemical composition and the health benefits of its bioactive compounds. It further explores SG’s biological activities, including antioxidant, anti-inflammatory, and antidiabetic properties and elucidates the mechanisms behind these effects. The review also highlights recent synthetic biology advances in enhancing the production of SG’s bioactive compounds, presenting new opportunities for broadening their availability. Ultimately, this review emphasizes SG’s value in food and medicine, showcasing its historical and cultural importance, phytochemistry, biological functions, action mechanisms, and the role of synthetic biology in its sustainable use.

While both huckleberries and blueberries are known for having a similar blue hue, and can be swapped in some recipes, there are a few notable differences.

If you assumed that Guinness or strong Irish whiskey were the definitive best alcoholic beverages of Ireland, there's an important drink left out: poitin.

A new approach is gaining momentum in European agriculture: a "third way" that lies between conventional production and organic farming systems. Here farmers must forego synthetic pesticides only—which ...

Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the di...

Detecting food fraud or confirming the authenticity, which falls within the general concept of food integrity, is a complex problem. Modern analytics …

Very surprising!

A new study suggests that python meat is a more sustainable protein source option. Read to learn more.

What if there’s no experiment to work out which theory of consciousness is correct?

Future varieties could be yellow-green, reddish-brown-pink, or light blue.

Go ahead, eat some ants. We triple dog dare you.