2025 11+12

As consumers look to diversify functional ingredients, what could be the next breakout ingredient?

Astringency is a key sensory attribute in plant-based products, often linked to phenolic compounds, such as anthocyanins and flavonols. This study explores the molecular basis of astringency in butterfly pea flower tea using a cell-based model comprising human saliva, oral mucosal pellicle, and HSC3 oral epithelial cells. Specifically, it aimed to (i) assess the contribution of oral constituents to phenolic compound binding (ternatins, flavonols); (ii) evaluate compound-specific interactions; and (iii) determine the influence of pH. Significant interactions with HSC3 oral cells were observed, though inhibited by salivary proteins. Structural features of phenolic compounds also modulated interactions: p-coumaroyl residues enhanced, while rhamnosyl residues reduced them. Acidic conditions promoted binding through the neutral quinoidal base of ternatins interacting with epithelial membranes, whereas at neutral pH, anionic forms were repelled by negatively charged oral cells. These findings clarify how phenolic structure, oral constituents, and pH govern oral interactions, providing molecular insight into astringency perception.

‘Flint’ aroma is sought after in premium Chardonnay wines. Phenylmethanethiol (PMT) and 2-furanmethanethiol (2-FMT) are known contributors to ‘flint’ aroma; however, the formation of these compounds in wine is not fully understood. In this study, a novel class of compounds that contribute to ‘flint’ aroma postbottling was identified in Chardonnay wine. Glutathione and cysteine bound disulfide conjugates of PMT and 2-FMT were proposed as precursors to PMT and 2-FMT, respectively, and an SPE-LC-MS/MS method was developed for the quantification of these disulfides in wine. These compounds were shown to form in the fermentation media, and their concentration negatively correlated with the increase in sulfhydryl concentration as wine aged, suggesting the disulfides liberate PMT and 2-FMT postbottling and contribute to increases of aroma-active thiols. This pathway may contribute to the liberation of PMT alongside other chemical formation pathways that facilitate PMT release during wine aging.

A sudden flash of insight is a product of your brain. Neuroscientists track the neural activity underlying an “aha” and how it might boost memory.

Explore memory science and neuroscience explained to understand how the brain works to form and retrieve memories—and why forgetting is a natural part of cognition.

New research overturns common wisdom: daily coffee consumption safely reduces atrial fibrillation (AF) events, offering protection for your heart health.

Which Was the Most Popular Perfume in the Medieval WorldBefore modern perfumes, the medieval world was already obsessed with scent — from the rose gardens of...

Givaudan has unveiled a discovery in scent receptor research by decoding how consumers’ noses recognize and detect some of nature’s scents. Company scientists developed a methodology that enhances scent receptor sensitivity by a 100-fold through modifications to the receptor’s tail ends.  Givaudan states that the decade-long study has yielded a scientific breakthrough, paving the way for “unprecedented precision” in fragrance creation. Personal Care Insights speaks with representatives from the Science and Technology department at Givaudan.

After years of trying, the electronic nose is finally making major progress in sensing smells, almost as well as its human counterpart. That is the conclusion of a scientific review into the development of neuromorphic olfactory perception chips (NOPCs), published in the journal Nature Reviews Electrical Engineering.

A new sensory exhibition in Germany is inviting visitors to experience 81 scents across 37 galleries, bringing art and culture to life in a unique way.

Fruity aroma substances hold potential for enhancing the sensory properties of non-nutritive sweeteners. This study investigated the effects of six fr…

Harold McGee is a man that requires no introduction if you are someone who has worked in food and drink in any capacity at all. In 1984 he published McGee On...

Seven grams of salt per litre is optimal, according to physics.

Found in everything from protein bars to energy drinks, erythritol has long been considered a safe alternative to sugar.

Usually, the chemical mist released when onions are chopped – propanethial S-oxide – makes our eyes water.

Alan Turing and John von Neumann saw it early: the logic of life and the logic of code may be one and the same.

Barry Callebaut teams up with Planet A Foods to develop ChoViva, a sustainable, cocoa-free chocolate made from local ingredients like sunflower seeds. The move comes amid rising cocoa costs and climate concerns, positioning the company for future growth while exploring innovative chocolate solutions.

Le cannabidiol, plus connu sous le nom de CBD, s’est imposé ces dernières années comme l’un des composés naturels les plus étudiés du chanvre (Cannabis sativa L.). Contrairement au THC, il ne provoque aucun effet psychotrope.

As sustainability wanes, other trends - hybrid meat, GLP-1-friendly products, even clean water - come to the fore. But investment in food tech overall is becoming more discerning, asking for a greater guarantee of profitability before investment.

Hops are an essential ingredient in beer brewing and an important economic crop. The female flowers of hops are covered in tiny glandular trichomes that synthesize and store a variety of specialized metabolites, collectively defining the flavor and quality of beer. Terpenes provide the distinctive aroma, xanthohumol has potent antioxidant properties that benefit human health, and α-bitter acids give beer its characteristic bitterness.

L’historienne de l’art Clara Muller revient sur l’histoire complexe et enchevêtrée des arts olfactifs, depuis le XIXᵉ siècle jusqu’à nos jours.

Schematic model of the excretion of incorporated anticancer drugs from ABCB1 via the activation of TAS2Rs. Various anticancer drugs are incorporated into cancer cells, followed by severe cell damage (upper). These incorporated anticancer drugs are recognized by the intracellular TAS2Rs, leading to the enhanced action of ABCB1. The activated ABCB1 promotes the excretion of the drugs, namely reduced accumulation of drugs in the cells, resulting in the contribution to the anticancer drug resistance (lower left). Harmless blockers for TAS2Rs may be used as efficacious agents to attenuate the excretion of the incorporated drugs, leading to an increase in the sensitivity of the cells against anticancer drugs (lower right).

Technology could be used to detect subtle shifts in bodily markers in breath that herald infections and cancers

The ingredient, extracted from the plant’s seeds, is a good source of protein and has a neutral flavor and aroma, making it easy to use in food products.

Sugar prices are lower than they've been for five years. But that likely won't last. When will sugar prices rise again?

The beverage industry is rapidly evolving with trends focusing on health and wellness, driven by innovations like GLP-1 drugs and functional beverages offering benefits from cognitive enhancement to female health.

Join us on 9 December to learn about the intricate interplay between our genetic and physical makeup and the food we eat

Abstract. Early childhood is a critical developmental period for the establishment of flavor preferences that in turn affect food and beverage consumption

Airplane travel is more popular than ever, and our desire for fast transportation means jet fuel has become a major contributor to greenhouse gas emissions. Now, researchers at the University of I ...