2025 5+6

This study investigated the formation and transformation of key mango aroma during rapid ripening. Physicochemical analysis and volatilomics results s…

Capsaicinoids are a widely studied class of compounds known for causing pungency perception in chili peppers (Capsicum spp.). However, there is an inadequate understanding of the impact of other endogenous chili pepper compounds on pungency perception. A nontargeted flavoromics approach utilizing liquid chromatography/mass spectrometry combined with time–intensity analysis (max intensity) was applied to 10 chili pepper samples to investigate compounds contributing to pungency perception. Orthogonal partial least-squares modeling was conducted to select predictive and positively correlated markers of maximum pungency intensity. The model showed good fit and predictivity (R2 Y 0.993, Q2 0.934). Four novel alkyl amides, named Fataline A, Fataline B, Fataline C, and Fataline D, were identified by high-resolution mass spectrometry and nuclear magnetic resonance. Sensory analysis revealed Fataline A was pungent at elevated concentrations and exhibited a distinct time–intensity profile, with a 3-fold faster decrease in intensity than capsaicin. The discovery of a noncapsaicinoid pungent compound highlights the complexity of chili pepper pungency perception.

Β-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Her…

Galapagos tomatoes revert to toxic traits, challenging evolution theories and offering insights for genetic engineering and pest resistance.

The increasing demand for high-quality, flavorful food products has driven improvements in flavor detection technologies. Traditional methods, such as…

A new study reveals how the brain determines whether a smell is pleasant or revolting, highlighting why scent evokes such strong emotional responses.

Discover Chef Dennis Samala's flavor trends for 2025 & beyond that can captivate consumers with bold, globally inspired tastes.

Predicting the aroma of EVOO by analyzing its chemical compounds. This revolutionizes quality control, revealing the oil's "aromatic fingerprint."

Using a newly devised, three-dimensional model to study the regeneration of nerve tissue in the nose, researchers at Tufts University School of Medicine and the Graduate School of Biomedical Sciences (GSBS) and colleagues have discovered that one type of stem cell thought to be dormant may play a more significant role in preserving the sense of smell than originally believed.

Flavor Demo Formulas Catalog information

Coffee is the most popular non-alcoholic beverage in the world, its consumption has increased over the last decades and its by-products have potential applicati

Green tea fans, this one's for you. Although both are staples in a tea collection, what exactly is the difference between matcha and sencha?

Imagine diagnosing Parkinson s disease not with pricey scans or subjective checklists, but with a simple ear swab. Scientists in China have developed a promising early screening method that detects Parkinson s from subtle changes in the scent of ear wax yes, really. By analyzing specific volatile compounds in ear wax and feeding that data into an AI-powered olfactory system, they achieved 94% accuracy in identifying who had the disease. If expanded successfully, this low-cost, non-invasive technique could transform early detection and treatment of this debilitating neurological disorder.

Coconut milk is characterized by its pleasant milky and coconut aromas, yet the characteristic flavor of raw coconut milk and its changes during steri…

A philosophical discussion about how much we can trust our senses

The same neural pathways that control fear also determine whether you love or hate the smell of something.

Volatile weather patterns may be altering taste of juniper berries – a key botanical in the spirit – scientists say

Australia makes history with its first approval of cultivated meat: Vow’s lab-grown Japanese quail foie gras. Discover how this Sydney-based start-up is leading the charge in sustainable dining, with rapid expansion across APAC and plans for global growth.

There's something special about enjoying a famous cocktail at its birthplace. Next time you're in Florence, stop in this spot for a Negroni..

The marshmallows we have now don't have marshmallow root in them like the ones that earned them their name.

Discover why global coffee prices surged to record highs and what’s driving their recent decline. Explore the impact of climate change on coffee production and the future of the popular commodity.

Once thought to be an unhealthy experience, researchers now know that feelings of nostalgia can promote greater social connectedness and a deeper sense of meaning and purpose.

From Devon to mid-Wales, scientists are finding that UK-grown tea isn’t just possible – it could be good for people and the planet.

A chemistry team at Justus Liebig University Giessen (JLU) has successfully produced hexa-nitrogen (N₆) for the first time. This form of pure nitrogen, which had previously only been predicted the ...

Climate change is making everything about modern life worse — including the quality of the dairy that makes our cheese.

Long before the days of electricity and fridge freezers, meat was preserved by smoke.

Mogroside V (M5) is a primary triterpenoid compound originally from Siraitia grosvenorii (Swingle) C. Jeffrey fruit (SF). Notably, as a popular natura…

A newly discovered nerve cell network links smell and satiety, offering insights into appetite regulation in mice and potential obesity treatments.