2025 5+6

A spray of perfume or a swipe of lotion could mess with highly reactive chemicals clouding your body, according to new research, leading to unknown health effects.

Sudden epiphanies may double memory by reorganizing the brain

Removing cysteine from mice diets caused 30% weight loss in a week, offering new insights into weight-loss science.

Caramel often consists of only cooked sugar, whereas toffee adds butter and is cooked to the hard-crack state.

These oversized fruit sculptures honor the contributions of the Windrush generation.

By physically engineering their environments, megafauna such as dinosaurs curbed fruit seed sizes—a role that now may be filled by humans

‘Perfect’ weather conditions produce berries that growers say are between 10% and 20% bigger than usual

There's a surprising variety of seasonings from around the world that can give your cooking routine a flavorful shake-up and perhaps become your new favorite.

Is Angle Hair chocolate the next big confectionery craze? We take delve into the latest social media sensation.

Adding salt to whiskey may sound like a recipe for disaster, but it may actually be just the flavor boost your liquor is missing. Here's why.

The Solar Quartet: decoding the Bitter Orange tree's gifts to perfumery

The distinctive flavor of oolong tea is derived from its complex processing techniques. In this study, comprehensive untargeted metabolomics were appl…

Cheese is a nutritionally rich and diverse food category, recognized for their distinct taste profiles and health benefits. The distinctive taste deri…

Life on Earth probably began in warm, underwater 'chemical gardens', rich in hydrogen and iron.

The distinctive aroma of coffee is highly regarded by public, and influenced by many factors. To investigate the odor activities of volatile compounds…

Dark chocolate, tea, apples, and grapes can significantly lower blood pressure, especially in people with hypertension.

Decoder Ring investigates!

A Yale-led study shows that the senses stimulate a region of the brain that controls consciousness — a finding that might inform treatment for disorders related to attention, arousal, and more.

This study explores the chemical properties, flavor profiles, and aging behavior of non-alcoholic beers (NABs) produced through different brewing techniques. Eight NABs, obtained via fermentation with maltose-negative yeast, thermal dealcoholization, and combined methods, were analyzed both chemically and sensorially. Key parameters included alcohol content, original gravity, residual sugar concentration, bitter compounds, polyphenols, and a diverse range of volatile compounds originating from malt, hops, and fermentation. Cluster analysis revealed distinct groups of NABs based on production methods, highlighting significant chemical and sensory differences. Chemical variations were primarily driven by differences in residual sugar levels, directly influenced by the brewing techniques used. Sensory analysis confirmed variations in flavor, particularly in fermentation by-products and aldehydes (most notably methional) with certain samples exhibiting pronounced wort-like characteristics. Furthermore, the study investigated the impact of storage time and temperature on NAB quality. As anticipated, warm storage accelerated chemical changes, increasing aldehyde concentrations, while also inducing notable sensory shifts toward more oxidized, worty, and sweet flavor profiles. These findings underscore the critical role of both production and storage conditions in determining NAB quality, offering valuable insights for refining brewing techniques and extending product shelf life.

Key aroma compounds in a large set of coconut- and soy-based yoghurt alternatives and dairy yoghurts representing a broad spectrum of aromas, flavours…

This study investigates the formation of layer-by-layer emulsions for carvacrol encapsulation, using sodium caseinate as the first layer, and montmori…

One day, an anti-spicy sauce could make your food less harsh.

Polyglycerol polyricinoleate (PGPR) is often used as a functional ingredient in water-in-oil-in-water (W/O/W) emulsions. This study aimed to evaluate …

Government sets voluntary goal of removing artificial colours by 2027

Synthetic colors like red no. 40 and yellow no. 5 are under pressure from Robert F. Kennedy Jr., states, and consumers alike

Here's everything you need to know about the buzzy drink known as kava -- what's it made from, how is it prepared, and how can you enjoy it?

Quinces were far more known and cultivated than apples for centuries, but they seem to be lost in obscurity nowadays. Let's learn about this once-popular fruit.

If you want to do your best, most creative work, moving to a new place—or working from several places—can accelerate the process, according to a new study of Nobel Prize winners.