2025 3+4

From cake to coffee, ‘e-Taste’ delivered, study finds

In the study of V. sebifera plant organs, the leaves exhibited the highest EO content, with peak production in February, the Amazonian winter. Notably, among the various plant parts yielding EO, the ...

An alternative periodic table of elements focusing on highly charged ions reveals new science that could support the quest for more accurate optical atomic clocks

With a few science-based tips, mangled eggs can become a thing of the past.

The 2024 International Chocolate Awards have crowned Vignis Rosenkilde's Quellouno dark chocolate bar as the best. It only contains sugar and cacao.

When chemists design new chemical reactions, one useful piece of information involves the reaction’s transition state — the point of no return from which a reaction must proceed. This information ...

A new analysis found that humans stand to lose way more than we gain by shoehorning AI into our day to day work.

All of your bizarrely-hued junk food favorites will soon lose their color thanks to a new artificial food dye ban proposed by RFK Jr.

In order to study the dynamic evolution of the aroma profile of tea leaves from sun-dried green tea processing and fermentation into MPT (ripe Pu-erh …

There are nearly endless ways to upgrade a cup of coffee, and incorporating spices is one of the best options. Here are two foolproof ways to do it.

New study links high fat, high sugar diets to impaired spatial navigation and memory in young adults, impacting hippocampus function.

Discover surprising findings from a study comparing food waste reduction behaviors among sustainability-driven and nutrition-focused consumers. Learn why prioritizing nutrition correlates with lower food waste, offering insights for effective waste reduction strategies.

The food industry faces growing challenges due to evolving consumer demands, requiring digital technologies to enhance sensory analysis. Innovations such as eye tracking, FaceReader, virtual reality (VR), augmented reality (AR), and artificial intelligence (AI) are transforming consumer behavior research by providing deeper insights into sensory experiences. For instance, FaceReader captures emotional responses to food by analyzing facial expressions, offering valuable data on consumer preferences for taste, texture, and aroma. Together, these technologies provide a comprehensive understanding of the sensory experience, aiding product development and branding. Electronic nose, tongue, and eye technologies also replicate human sensory capabilities, enabling objective and efficient assessment of aroma, taste, and color. The electronic nose (E-nose) detects volatile compounds for aroma evaluation, while the electronic tongue (E-tongue) evaluates taste through electrochemical sensors, ensuring accuracy and consistency in sensory analysis. The electronic eye (E-eye) analyzes food color, supporting quality control processes. These advancements offer rapid, non-invasive, reproducible assessments, benefiting research and industrial applications. By improving the precision and efficiency of sensory analysis, digital tools help enhance product quality and consumer satisfaction in the competitive food industry. This review explores the latest digital methods shaping food sensory research and innovation.

Decoding the aroma composition plays a key role in designing and producing foods that consumers prefer. Due to the complex matrix and diverse aroma compounds of foods, isolation and quantitative analytical methods were systematically reviewed. Selecting suitable and complementary aroma extraction methods based on their characteristics can provide more complete aroma composition information. Multiple mass spectrometry detectors (MS, MS/MS, TOF-MS, IMS) and specialized detectors, including flame ionization detector (FID), electron capture detector (ECD), nitrogen–phosphorus detector (NPD), and flame photometric detector (FPD), are the most important qualitative technologies in aroma identification and quantification. Furthermore, the real-time monitoring of aroma release and perception is an important developing trend in the aroma perception of future food. A combination of artificial intelligence for chromatographic analysis and characteristic databases could significantly improve the qualitative analysis efficiency and accuracy of aroma analysis. External standard method and stable isotope dilution analysis were the most popular quantification methods among the four quantification methods. The combination with flavoromics enables the decoding of aroma profile contributions and the identification of characteristic marker aroma compounds. Aroma analysis has a wide range of applications in the fields of raw materials selection, food processing monitoring, and products quality control.

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate struct

Depending on who you follow on social media, you may have come across talk of a little-known herb called ashwagandha over the past year.

Beer ranks among the most popular and most widely consumed beverages globally. During its production through brewing and fermentation, its natural cha…

Egyptians first mass produced honey as far back as 5,500 B.C., and they made what's believed to be the first candy by mixing it with sesame seeds.

A unique tribute to the chocolatey past that helped shape one British city.

You might want to think twice before adding that cinnamon supplement to your daily routine

Offering high-quality products is a challenge in the agri-food industry, where preserving the orange aroma is an essential factor for consumer accepta…

Au menu de cette revue de presse, des odeurs qui font peur, des villes au patrimoine parfumé, des églises à respirer, des artistes et critiques au nez fin, ainsi qu'une multitude d'initiatives traduisant l'heureuse vitalité de la culture olfactive !

The domestication of grapevine was a slow process in Italy, taking place over thousands of years, according to a study published in PLOS One by Mariano Ucchesu of the University of Montpellier, France, and colleagues.

Off-flavors are widely prevalent in various food products, significantly diminishing their sensory appeal and overall quality. Cyclodextrins (CDs), wh…

Researchers unveil a man-made “Power Bar” that could replace pollen for stressed honey bee colonies.

We’ve now figured out how to culture chocolate in the lab. The breakthrough could help with spiralling cocoa costs, and may even lead to tastier treats with more nutritional value

After decades spent pruning thorny bushes and working arduous harvests, Khalaf Allah al-Talhi has perfected the art of capturing the fragrant aroma of the desert rose in a bottle.

Fortified breakfast cereals can be a useful source of fibre, vitamins and minerals – but some are considered ultra-processed food.

Ever wonder how the Big Mac got its start? Hungry Pennsylvanian steel workers inspired McDonald's franchisee Jim Delligatti to craft a bigger sandwich.

Earl Grey Elegance - Few scents are as instantly recognisable and as quietly sophisticated as bergamot.