2025 3+4

Given that food flavours consist of volatile compounds with varying solubility and hydrophobicity, choosing the appropriate solvents for dissolution a…

Apples and apple juice are among the most popular fruit products in Germany. Rising demand and comparatively higher prices for organically produced ap…

Technique applied to Schiff-base condensations, Claisen–Schmidt reactions and amine acylations

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study published in iScience, researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor.

Taste peptides have nutritional and sensory properties, and their structural derivatives show unique taste modulation effects. The increasing number of taste peptide candidates requires a fast and accurate screening methodology using advanced detection tools. Notably, existing platforms lack integrated bioinformatics solutions to provide accurate retrieval and prediction capabilities. In response to this need, TastePeptides-Meta is proposed, comprising 2,926 peptides entries, 975 peptide structural derivatives, and 954 synergistic (enhancing) data from 282, 109, and 103 peer-reviewed studies, respectively. It was equipped with corresponding machine learning-driven prediction modules and domain-specific analytical toolkits. As an online interactive platform, TastePeptides-Meta provides multiple interfaces that allow searching, downloading and predicting taste peptides. We believe that the public availability of TastePeptides-Meta and its implementation of standardized data schemas will accelerate mechanistic investigations in the field of taste peptides and the development of data-driven, interpretable models for predicting and exploring taste mechanisms. The TastePeptides-Meta platform can be accessed online at http://www.tastepeptides-meta.com/.

Pennsylvania is known as America's chocolate capital as it is home to The Hershey Company, located in Hershey, which has several chocolate-themed attractions.

Coconut water is a filtered and nutrient-rich clear liquid formed by the tree itself.

It’s hard to imagine what it’s like to experience the world more through scent than sight.

Around 98 per cent of lignin created as a forestry by-product from plants is discarded, but a new enzyme could be the key to extracting high-value molecules from this waste using a green chemistry ...

Under microscopes, scientists found that giant single-cell organisms were able to vacuum up more food when they are stuck together.

Researchers have shown that coffee grounds and Reishi mushroom spores can be 3D printed into a compostable alternative to plastics.

A powerful mathematical technique is used to model melting ice and other phenomena. But it has long been imperiled by certain “nightmare scenarios.” A new proof has removed that obstacle.

The team hopes the system will eventually be as influential as AlphaFold was for protein structure prediction

Learn how environment and biology influence hearing. Find out why women are more sensitive to sounds than men.

Researchers found that chomping on a single stick of chewing gum can release up to thousands of shards of microplastics.

Foie gras—the fattened liver of ducks or geese—is a French delicacy prized for its rich, buttery flavor. But its production, which involves force-feeding the animals, has led to bans in several countries.

In an era where climate change threatens food security, scientists worldwide are searching for reliable ways to improve crop production. Extreme weather and shifting seasonal patterns can disrupt traditional agricultural cycles, making technologies that regulate the timing of plant growth invaluable for farmers worldwide.

This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation,…

Explore how sucralose may affect brain activity and appetite regulation compared to regular sugar in this insightful article.

A new study reveals that coffee machines can contain high levels of diterpenes, compounds that raise ‘bad’ cholesterol, and highlights the importance of filtering methods in reducing health risks associated with coffee consumption.

If you've ever dreamed of becoming a professional chocolate taster, you should know that there's more to the job than just sampling delicious chocolate.

The Codex Alimentarius shapes global food policy around the world. Everyone needs to understand it.

Fougère fragrances are something of a scented mystery – what actually are they, and where did they come from? From history to modernity, here

This review article represents monoterpene glycosides identified and isolated from plants during the last 17 years (2007–2023). They have various roles like flavour perception, flavour enhancement, s...

A tour of a grow facility in Maryland reveals the wide variety of scents from different cannabis strains.

Advances in technology are making it easier to explore this question.

In this study, a flavor imitation method for Osmanthus fragrans aroma was developed using molecular docking screening and odor activity value (OAV) an…

A high-speed peek into what really happens when your beer bottle goes “pop.”

Gin and tonic is one of the legendary cocktail classics with a fascinating history, but there seem to be many facts about it that we didn't know before.

Scientists have discovered the secret to ‘rich and ‘luxurious’ probiotic-enhanced chocolate