2025 11+12

China’s growing appetite for durian is giving this famously divisive fruit political power.

This study introduces an HPLC-MS/MS method to quantify four key odor-active compounds─3-methylbut-2-ene-1-thiol, 4-methyl-4-sulfanylpentan-2-one, 3-sulfanylhexyl acetate, and 3-sulfanylhexan-1-ol─in hemp extracts obtained by solvent-assisted flavor evaporation, after derivatization with 4,4′-dithiodipyridine, using a stable isotope dilution assay. Five different hemp cultivars were investigated, and the quantitative results were compared with those obtained with a heart-cut 2D GC-MS method. This work presents the first quantitation of 4-methyl-4-sulfanylpentan-2-one in hemp flowers, as well as the first example of derivatization of 3-methylbut-2-ene-1-thiol and its isotopically substituted standard with 4,4′-dithiodipyridine. The use of isotopically substituted standards ensured robustness and accuracy. The limit of quantification ranged between 97 ng/kg for 3-sulfanylhexan-1-ol and 130 ng/kg for 3-methylbut-2-ene-1-thiol. The quantitative data obtained emphasize the importance of thiols in the overall complex aroma of dried hemp flowers and demonstrate the utility of the developed HPLC-MS/MS methodology for quantifying these odorants at trace levels in complex plant matrices.

We can share images and sounds, so why not smells? Dr Kate McLean-MacKenzie hopes her new atlas will make scents

Discover how memory works through encoding, storage, and retrieval. Explore the neurobiology of memory, brain learning, and forgetting mechanisms that shape how humans retain and recall information.

It seems not all high-fat dairy products have the same effect and low-fat isn't always better.

Even the traditional five senses don’t operate in silo.

Liquid fuel fires can be very dangerous, so plan ahead if you want to set your pudding on fire. And remember: more fuel isn’t always better.

Photo by Tsukuru MaedaResearchers at University of Tsukuba and their collaborators have conducted a comprehensive analys

Researchers led by Takuzo Aida at the RIKEN Center for Emergent Matter Science (CEMS) in Japan have one-upped themselves in their quest to solve our microplastic problem. In a recent study publish ...

A new study shows that fermentation with lactic acid bacteria may be the key to making seaweed more palatable.

A virologist has taken to homebrewing a polynoravius vaccine to be ingested via yeast cells — in other words, a frothy pint of beer.

Well before plants and animals, there were fungi.

The precious, fragrant resin is the scent of the festive season and rising in popularity in the wellness industry – but its natural source is being decimated.

A new method of using microwave vacuum drying can create crispy beet snacks—a potential alternative to traditional drying or frying that could preserve nutrients while yielding shelf-stable products.

Celebrity chefs such as Jamie Oliver launch ‘Bang in Some Beans’ campaign to highlight cost savings and health advantages

Predicting olfactory perception directly from molecular structure is central to fragrance design that plays a role in a wide range of industries, such as perfumery, food and beverage, and health care. Among olfactory attributes, odor strength is a key factor in shaping odor perception, but its modeling has been impeded by scarce and fragmented intensity data. In this work, we introduce an ordinal odor strength data set of over 2,000 molecules by integrating two different public sources, mapping structures to odorless, low, medium, and high categories. Across several molecular encodings and supervised learning algorithms we compared different prediction strategies. Dimensionality reduction and SHAP analysis identifies molecular size, polarity, ring features, and branching as primary drivers, consistent with mass-transport constraints on volatility, sorption, and receptor access. This scalable ordinal framework enables reliable odor-strength estimation for novel molecules and provides a foundation for in silico fragrance design.

Come take a whiff of the future.

Improving chili pepper aroma quality is essential for industry transformation and high-value development. However, the complex volatile composition an…

From saccharin in the 19th century to stevia and monk fruit in the 21st, researchers and the food industry have long sought a sweetener that delivers the taste of sugar without its drawbacks—excess calories, tooth decay, and heightened risk for obesity, insulin resistance, and diabetes.

Love a banana-berry smoothie? You might be blending away the benefits.

Over half of research reviewers now use AI, but 76% don't know when publishers use it. A survey exposes this crisis in science publishing.

Discover how protein fortification is reshaping snacks and beverages, from high-protein bars and cookies to carbonated whey drinks, coffee hybrids, and yogurt pouches. Explore the challenges and ingredient innovations powering this trend.

New evidence is refining how companies address nutrition and reduce confusion for shoppers.

Humanity has searched for the fountain of youth for thousands of years. Now, research suggests cocoa may hold the key to longevity.

Scientists in Kansas believe Kernza could cut emissions, restore degraded soils and reshape the future of agriculture

The article explores the dominant food trend projected for 2026: the continued rise of protein-enhanced products, including innovative items like protein sodas and functional "protein-plus" foods. Despite predictions of a more balanced diet by 2030, protein remains a key focus globally, with significant growth opportunities, especially in Asia. The piece highlights insights from ingredient experts and discusses the intersection of protein with functional food trends, emphasizing the market's ongoing expansion.

Quatre experts retracent l’essor historique de la parfumerie grassoise et les dynamiques qui ont fait de "la ville des fleurs" la capitale du parfum.

Our BSF panel evaluates ingredients for their flavor applications.

Strecker aldehydes (SA) are oxidation-related odorants, a menace to wine's ageing capacity and aromatic quality. To date, no universal solution exists…