In the spotlight

Chemistry offers clues about why stenophylla tastes as good as Arabica

Using CRISPR, scientists made a banana that stays yellow and fresh for hours.

A review paper published in Foods proposed a new framework for analyzing flavor perception, focusing on sweetness The framework is based on whether sensory information is seen as originating from within or from outside the body of the person perceiving the food. It discusses how intrinsic and extrinsic influences on the perception of flavor can […]

How can reconstructing long-lost smells of ancient artifacts help us connect with the past?

The appearance of a hot sauce or pepper doesn't reveal whether it's mild or likely to scorch someone's taste buds, but researchers have now created an artificial tongue to quickly detect spiciness. Inspired by milk's casein proteins, which bind to capsaicin and relieve the burn of spicy foods, the researchers incorporated milk powder into a gel sensor.

One of the longest trials of artificial sweeteners to date found that they may increase beneficial gut bacteria, though the boost may also be related to weight loss

BASF, one of the world’s largest chemical companies and leader in sustainable product innovation, announced a strategic collaboration with International Flavors & Fragrances Inc. (IFF), a glob ...

Research by Ingredion suggests a paradigm shift toward plant-based and blended sweeteners over sugar, but consumer confusion about what is ‘natural’ and safe could hinder innovation and sugar reduction efforts

Did you know there's a whole wide range of cotton candy flavors out there? From jalapeño to Butterbeer, you can't miss out on these strange flavors.

New research reveals most consumers want clearer labelling and better explanations of food tech like cultivated meat and precision fermentation dairy, with lack of information proving a major barrier to adoption.

Oxford professor Charles Spence has been investigating why the confectionary crazes kick off.

Olfaction is a complex process where multiple nasal receptors interact to detect specific odorant molecules. Elucidating structure–activity-relationships for odorants and their receptors remains difficult since crystallization of the odor receptors is an extremely difficult process. Therefore, ligand-based approach

We researched the history of some iconic ice cream flavors like strawberry, Neapolitan, chocolate, and pistachio to see where they originated from.

CSHL Professor Alexei Koulakov talks synesthesia, shipwrecks, and the most underappreciated of our five senses.

Researchers at the RIKEN Center for Brain Science (CBS) in Japan have discovered how animals sense the pleasantness or unpleasantness or odors, one of the abilities that allow us to appreciate the flavor of foods. The study shows that these different sensations are computed by separate circuits of neurons in the brain but are not in fact opposites of each other. The findings were published in the scientific journal Cell.

A study could transform the lab study of olfaction—and may challenge a Nobel-winning hypothesis

Sugar-free chewing gums (SFG) rely on added flavourings and sweeteners to compensate for the absence of sucrose. However, the interplay between aroma concentrat

Monk fruit extract (Siraitia grosvenorii, MFE) is a natural, non-caloric sweetener known for its intense sweetness, antioxidant properties, and potential metabolic health benefits. While certain aqueous monk fruit decoctions are recognised as non-novel foods in the UK and Ireland due to significant pre-1997 consumption, the European Union (EU) has adopted a more cautious approach under the Novel Food Regulation (EU) 2015/2283. As of October 2024, only one specific aqueous extract of monk fruit has been authorised in the EU under Regulation (EU) 2024/2345, permitting its use in several food categories. However, highly purified mogrosides and non-aqueous extracts remain unapproved due to gaps in toxicological data and the absence of industry-led applications. This review systematically analyses the EU’s regulatory barriers, comparing MFE’s legal status with other approved non-caloric sweeteners such as steviol glycosides and erythritol, and examining regulatory frameworks in the EU, United States, United Kingdom, and China. Findings indicate that although 18 non-caloric sweeteners are currently authorised in the EU, regulatory constraints continue to hinder the broader approval of MFE, limiting innovation and the availability of natural sweeteners for consumers. Harmonising regulations, leveraging international safety assessments, and promoting industry engagement are recommended to advance MFE’s authorisation and support sustainable food innovation in the EU. Addressing these challenges is crucial to ensure that European consumers and industry can benefit from safe, innovative, and health-promoting alternatives to sugar, aligning food policy with broader public health goals and sustainability commitments.

In our previous study, phloridzin (‘phl’) and β-ionone (‘bet’) was identified as key contributors to the taste and sweet aroma of Camellia nanchuanica…

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.

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.

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?

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.

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

Researchers have designed an algorithm that can predict how good a white wine tastes by analysing its chemical components. The tool could help winemakers craft better wines – including...