2025 9+10

Researchers uncovered how ants keep their powerful sense of smell clear: by using a genetic safeguard that silences surrounding receptor genes. This discovery not only solves a decades-old puzzle but also reveals how ants can rapidly evolve new olfactory abilities.

The food industry increasingly relies on microencapsulation to preserve and deliver bioactive ingredients effectively. Spray drying is a widely used t…

What started as a frustrating kitchen challenge turned into award-winning science: Fabrizio Olmeda and his colleagues scientifically decoded the secret of creamy cacio e pepe and earned the Ig Nobel Prize. Their research showed how starch can stabilize Pecorino into a smooth sauce, turning a culinary mystery into physics-driven perfection.

The study analysed essential oils and mycotoxins in five types of spices. The results showed variability in oil yield and detection of T-2 and HT-2 toxin concentrations, highlighting the importance o...

Aroma profile, a key driver of consumer purchase intent, is shaped by olfactory perception and food aroma compounds. Obviously, aroma compounds are re…

Abstract. We perceive our environment via different sensory channels in a multisensory fashion. During multisensory integration, these channels can enhance

Scientists are uncovering how your gut might be shaping your thoughts, feelings and cravings.

Some people taking Ozempic, Wegovy, or Mounjaro notice that food suddenly tastes sweeter or saltier, and this subtle shift in flavor perception appears tied to reduced appetite and stronger feelings of fullness. In a study of more than 400 patients, roughly one in five experienced heightened taste sensitivity, and many reported being less hungry and more easily satisfied.

Umbu is a native Brazilian fruit that is underutilized and has experienced post-harvest production losses. This study aimed to evaluate the bioactive and aroma potential of umbu pulp using a metabolomics and flavoromics approach. The extractable and non-extractable phenolic compounds were analyzed by LC-DAD-ESI-QToF-MS. The antioxidant activity of umbu was evaluated against four reactive oxygen species (H2O2, ABTS•+, •OH and ROO•). The volatile and aroma profile evaluation was carried out using gas chromatography associated with olfactometry, flame ionization detector, and quadrupole mass spectrometry (GC-O-FID/qMS). A total of 19 phenolic compounds and 1 organic acid were identified in umbu pulp. The extractable phenolics found in greater quantities were (µg g− 1 dry weight, DW): myricetin (11.07), quercetin hexoside (8.40), epicatechin (7.43), rutin (7.43), and kaempferol (6.24). The non-extractable fraction accounted for 82% of the total polyphenol content and its major compounds were (µg g− 1 DW) catechin (147.08) and caffeic acid (29.53). Both fractions presented antioxidant activity against H2O2, ABTS•+, •OH and ROO•. Regarding the volatile profile evaluated by HS-SPME-GC/qMS, 2,3-butanediol and phenylethyl alcohol were found at the highest concentrations. Citrus, floral and sweet odors of p-cymene, citral, β-linalool and nerol were predominant. The bioactive and aroma potential revealed possibilities for better use of umbu pulp as a raw material/ingredient for the food, beverage, and cosmetics industries.

We explored the electronic-structural features of molecules that elicit specific spice-taste responses. The purpose of this work was to identify reproducible molecular fingerprints that contribute to these specific tastes and flavors. Our work informs us that these fingerprints go beyond gross molecular features such as aliphatic or aromatic systems, straight chains or rings, and specific functional groups. We explored these molecules down to the granularity of atom-pairs in structurally and chemically disparate molecules that produce the same response. The atoms in the atom-pairs were bonded and remote. The electronic features were represented by Nuclear Magnetic Resonance (NMR) chemical shifts, which depict the electronic and chemical environments around an atom in the atom-pair. The structural features were represented by interatomic (bonded or non-bonded) distances. We explored these fingerprints for 34 molecules whose tastes and flavors were identified by taste experts. We identified atom-pairs that are likely responsible for specific spice-related flavors: spicy, herbal, woody, citrus, sweet, and minty, or combinations of these flavors. For molecules clustered by similar flavors, our results are consistent and independent of the overall structural and chemical nature of the molecule. This innovative methodology identifies the molecularity of the nuances of spice flavors.

Every time you throw away a banana peel, you might be missing out on a surprisingly tasty and nutritious snack.

The New Zealand Sauvignon blanc aromatic profile is coveted within both the domestic and international wine sector. A range of studies have identified…

Bio-oil made with corn stalks and wood debris could plug orphaned fossil fuel wells, according to new research.

Die deutsche Weinindustrie engagiert sich zunehmend für alkoholfreie Weine, inspiriert von der erfolgreichen Einführung von alkoholfreiem Bier.

In Missouri, soybeans aren't just a crop; they're the state's top commodity. At the University of Missouri, researchers are developing innovative ways to improve the flavor of soy-based foods, deliver more health benefits and appeal to a wider audience.

Scientists write papers to share their results – and gain prestige and advance their careers. In this competitive field, selection can favor AI-written papers, citation cartels, paper mills and more.

Daily cocoa flavanol supplements could lower inflammation and support heart health, according to a large study on aging and cardiovascular benefits.

Is there anything worse than waiting for fruit to ripen? Here's the trick to take pears from hard and unappetizing to fragrant, juicy, and delicious.

An archaeologist, he discovered and analyzed the residue of beverages imbibed by long-vanished civilizations and then figured out how to recreate them.

Illustration of essential volatile compounds generated by flowers and their applications.

Flavoured drinks without sugar can be perceived as sweet – and now researchers know why. A new study from Karolinska Institutet, published in the journal Nature Communications, reveals that the brain interprets certain aromas as taste.

Perfumers have long been seduced by ambergris – but what IS this mysterious ingredient, what does it add, and where can you smell it?

Two perfumers and a marketing director discuss the Brazilian market and its consumption habits, often rooted in local rituals.

This study presents the first comprehensive sensory-guided investigation into the odor-active compounds of dried hemp (Cannabis sativa L.) flowers. Using gas chromatography-olfactometry (GC-O) in combination with aroma extract dilution analysis (AEDA), 52 odor-active compounds were identified across six cannabidiol-rich cultivars. Among them, 38 odorants were reported for the first time in dried hemp flowers, whereas six compounds have not been identified in any hemp material before. Terpenes and terpenoids such as α-pinene, myrcene, and linalool exhibited consistently high flavor dilution (FD) factors of 256–1024 across all cultivars, suggesting their role as important contributors to hemp aroma beyond their known abundance. In addition, potent sulfur-containing compounds, including 3-methylbut-2-ene-1-thiol, 4-methyl-4-sulfanylpentan-2-one, 3-sulfanylhexan-1-ol, and 3-sulfanylhexyl acetate, were detected at high FD factors (FD 256–1024) in dried hemp flowers for the first time, confirming their sensory relevance. Other key compounds such as p-cresol (FD 256–1024), eugenol (FD 1024), 2-methoxy-4-vinylphenol (FD 256), methyl anthranilate (FD 256), Furaneol (FD 128), and sotolon (FD 512) were detected with high FD factors in specific cultivars, highlighting their distinct aroma characteristics. This research lays the first groundwork for understanding the odorant composition of dried hemp flowers, providing a basis for future validation through quantitation and aroma reconstitution studies.

Study finds caffeine can weaken effectiveness of certain antibiotics University of Tübingen researchers discover substances bacteria can find in their natural environment trigger their alert system – could have implications for future therapeutic approaches Ingredients of our daily diet – including caffeine – can influence the resistance of bacteria to antibiotics. This has been shown in a new study by a team of researchers at the Universities of Tübingen and Würzburg led by Professor Ana Rita Brochado. They discovered bacteria such as Escherichia coli (E. coli) orchestrate complex regulatory cascades to react to chemical stimuli from their direct environment which can influence the effectiveness of antimicrobial drugs.

The aroma components of soy sauce with CNGI were analysed. The interaction between ORs and characteristic aroma compounds was analysed to elucidate the mechanism and molecular basis of soy sauce arom...

Plant-based fat replacers have attracted considerable interest owing to their contributions to environmental sustainability, animal welfare, and healt…

A dialogue with Angus Fletcher — author of the bestseller Primal Intelligence — exploring the unique engines of human progress.

Learn how aroma in marketing started—and how your store can use scent to draw people in and keep them around.