2025 11+12

Tufts engineers biosynthetically produce tagatose, a now-rare sugar that is low in calories and as sweet as table sugar

A neuroscientist explains how highly processed foods may be key to “food addiction.” She also reveals some solutions

The fruit of Africa's marble berry (Pollia condensata) is a true living gemstone, sporting a stunning metallic blue sheen that never fades.

The artificial sweetener aspartame can be found in everything from chewing gum to fizzy drinks and tabletop sweeteners.

This study uses nanoencapsulation with alginate-pectin beads to stabilize and control the release of coffee's cognitive-boosting aroma, which normally…

Fiber, healthfulness, global tastes, complex heat and texture will influence consumer buying – and product development – in the new year.

Ein Großteil der chemischen Substanzen auf der Erde ist noch unbekannt. In einem Glas Wein sieht es ähnlich aus. Hilft KI, den molekularen Mikrokosmos endlich zu erobern?

This perspective piece discusses various facets of affect interpreted through the sensory modality of olfaction.

From flavour explosions to muted meals – why our taste changes as we age.

A flavoromics approach, integrating untargeted and targeted analyses, was applied to 18 lager beer samples to identify compounds that impact consumer liking. Cluster analysis of flavor liking scores revealed two distinct segments: one favoring lower flavor intensity and another favoring higher flavor intensity profiles. This study focused on the low-flavor-liking segment, using orthogonal partial least-squares regression to model the relationship between beer chemistry and consumer liking. Predictive models (R2Y ≥ 0.89, Q2 ≥ 0.82) were developed using untargeted liquid chromatography–mass spectrometry (LC/MS) and gas chromatography–mass spectrometry (GC/MS) profiling, complemented by targeted gas chromatography–tandem mass spectrometry (GC/MS/MS) analysis. Eleven compounds were identified as key predictors of liking, three positively and eight negatively correlated. Sensory difference testing and consumer evaluations confirmed that the addition of these predictive compounds significantly altered flavor perception and consumer preference in recombination beer models. By integrating targeted and untargeted approaches, this work demonstrates a methodology for identifying chemical contributors of flavor liking in lager beers.

One of the largest and most authoritative collections of online journals, books, and research resources, covering life, health, social, and physical sciences.

Grapes used in winemaking contain non-volatile precursors that, through chemical reactions and rearrangements, release key aromatic compounds essentia…

Volatile organic compounds (VOCs) play a crucial role in cocoa fermentation, shaping its final aromatic profile. The aim of this research was to identify the volatile compounds produced by wild yeasts grown in a culture medium derived from cocoa leachate. VOCs were analyzed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry and odor activity value screening. A total of twenty-six VOCs produced by yeast strains were identified and classified into six families: alcohols, esters, aldehydes, acids, ketones, and pyrazines. Ethanol was the most abundant (355.28 mg/kg), while the total ester concentration reached 105.84 mg/kg. Principal component analysis revealed the separation of the yeast into three main clusters. Strain Y33 belonged to the first cluster, which was the highest producer of ethanol and esters associated with fruity perceptions. In the second cluster, Y29a and Y244 were the main producers of alcohols related to floral perceptions. In the third cluster, ten yeasts were grouped by their ability to produce esters. Among them, Y195 and Y110MRS stood out for producing ethyl octanoate and 3-methybutanal, compounds associated with fruit and chocolate perceptions. Overall, our findings demonstrate that cocoa leachate, the main carbon source under real fermentation conditions, can generate a VOC profile linked to desirable sensory attributes and thus represents an excellent medium for VOC production with wild yeasts while contributing to the valorization of an agro-industrial byproduct.

Tree age is an important but under-explored factor influencing the chemical quality of Citrus reticulata ‘Chachiensis’ peel (Chenpi). Peels from 5, 20…

Emotion-driven food is gaining increasingly attention in the food industry; yet conventional sensory evaluations remain constrained by subjective self…

Two exhibitions in Germany highlight how scents and olfaction are shaping the way we view and experience art.

China’s tree nut consumption is surging and pistachios from U.S. growers — that means California farmers — have emerged as one of the top options.

Orange juice is a staple for many throughout the year, but how does it stay so consistent? Find out how the fruit juice is made to be so widely available.

Fu brick tea (FBT) is prized for its unique aroma, yet the dynamic evolution of its key aroma-active compounds during storage remains unclear. To inve…

Accurate identification of aroma-active compounds is essential for evaluating food quality, sensory characteristics, and authenticity. However, predic…

Trois experts évoquent les cursus, les défis de la formation les compétences recherchées dans la capitale mondiale du parfum.

Encapsulation technology has become a powerful tool in addressing key limitations of incorporating bioactives and nutraceuticals into functional foods…

Why the Trend Is Emerging: Functional Fatigue Is Rewriting Beverage DesireMain findings:The next phase of beverage innovation is emerging not because wellness has weakened, but because it has become ubiquitous. As functional claims saturate shelves, consumers increasingly use flavor as the emotional permission system that allows continued indulgence within a health-coded framework. • Wellness Has Become Table Stakes: Gut health, protein, hydration, and mental balance claims now dominate beverage

As wellness culture is shaping everyday choices, people are more willing to trade indulgence for ingredients that promise health benefits, writes Patricia Manos of Curion.

Capaces de despertar emociones y definir nuestra personalidad, los perfumes han evolucionado hacia una disciplina donde la ciencia, la seguridad y la conciencia ambiental redefinen el lujo sensorial del futuro.

Beer aroma is a critical quality attribute shaped by volatile compounds from malt, hops, and yeast metabolism; however, the appearance of off-flavours can compromise it. This review identifies and describes the main aroma-active compounds that define the beer’s sensory profile, emphasising both key odorants and undesirable notes, such as diacetyl, dimethyl sulphide, acetaldehyde, and light-struck thiols. Based on recent literature, a troubleshooting guide was developed to link specific odours with their particular chemical compounds, origin, and corrective actions. The findings highlight how the composition of raw materials, processing and storage conditions, treatments, fermentation management, and even packaging play an important role in flavour stability. By identifying the sources of common defects and offering practical solutions, this work provides brewers with strategies to enhance aroma control and improve overall beer quality.

Christmas foods feel special because they activate multiple brain systems at once. Smell, taste, texture, memory and seasonal physiology combine to amplify pleasure and heighten reward responses.

It can be an early indicator of neurodegenerative disease

As we enter the height of Florida’s strawberry production season, many consumers crave the taste and aroma of the fruit. That’s part of what compels Mark Porter to try to enhance those qualities. For his doctoral dissertation, Porter led novel research in which he and his faculty advisors found groups of genes that will enable […]

Nostalgia is booming, but recreating “childhood flavors” is far more complex than matching ingredients. As neurogastronomy shows, brands are really chasing memories and emotions—making retro hits powerful, but notoriously hard to get right.