2026 1+2

Researchers are recreating ancient odours for museumgoers as interest in the archaeology of smell grows

BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the mar...

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

Algae are gaining attention as sustainable alternative protein source with environmental and nutritional benefits. However, their flavor limits consum…

Visual appeal is a central factor for consumer engagement in the beverage industry, with color playing a crucial role in setting taste expectations and brand perception. The rise of social media has amplified the importance of aesthetically pleasing beverages

One of the earliest references to sugar dates to 510BC.

“Kids usually don't like grapefruit because it's too bitter for them,” says Dr. Nir Carmi from Volcani Center in Rishon LeZion, Israel. Dr. Carmi and team edited a gene that led to a reduction in the bitter-tasting chemicals in grapefruit.

European Food Research and Technology - Cocoa (Theobroma cacao L.) is a major source of bioactive compounds, both volatile and non-volatile, that determine the characteristic aroma and flavor of...

Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat, corn, rice, and glutinous rice. To understand the aroma contribution of the raw grains to the product quality, the aroma compounds of “five-grain” were comprehensively investigated by aroma extract dilution analysis (AEDA), “heart-cut” 2D gas chromatography–mass spectrometry/olfactometry (2D GC-GC-MS/O), and comprehensive gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). Thirty-four aroma-active compounds identified in the grains, primarily aldehydes, were further investigated using odor activity values (OAVs), aroma recombination, and omission studies. The results demonstrated that (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, (E,Z)-2,6-nonadienal, (E)-2-nonenal, (E,E)-2,4-nonadienal, trans-4,5-epoxy-2(E)-decenal, hexanal, and methional were the compounds in “five-grain” important to baijiu aroma. Understanding the origin and fate of these compounds will aid in further research and quality control of this renowned baijiu brand.

Two new polyfunctional thiols, 3-sulfanylhexyl propionate (3SHP) and 3-sulfanylhexyl butyrate (3SHB), were detected in wines, synthesized as reference standards, and their sensory properties were characterized. Fermentations supplemented with short-chain fatty acids (propionic acid and butyric acid) generated 3SHP and 3SHB, which were confirmed by GC-MS using synthetic standards. Analysis of commercial wines from Scheurebe, Sauvignon blanc, and Verdejo further verified the presence of 3SHP and 3SHB, reporting their first identification in wines to our knowledge. To determine the influence of these esters on wine aroma, their odor threshold values (detection and recognition thresholds) were identified. Here, both compounds were described with grapefruit, passionfruit and tropical fruit descriptors. Although concentrations in many commercial samples were below sensory detection thresholds, synergistic sensory interactions with other polyfunctional thiols to the tropical wine aroma can be assumed.

This study investigated methoxypyrazines (MPs) in green tea infusions using solid-phase microextraction (SPME) and stable isotope dilution assay (SIDA) to extract and quantitate. Quantitative results showed that MPs (IPMP, SBMP, and IBMP) originated from fresh leaves and decreased gradually during processing. Stems of new shoots had the highest MPs levels, which declined from the first to fourth leaf, and shading increased MPs in older leaves. Quantification of relevant amino acids showed that MPs were strongly correlated with glycine, valine, and isoleucine. In 21 green tea infusions, IBMP appeared in 20 samples (average 2.38 ng/L, max 6.35 ng/L), while IPMP and SBMP were rarer. Addition tests confirmed that IBMP above 10 ng/L caused a strong green pepper off-flavor, but at lower levels (2 and 5 ng/L), it enhanced the green tea’s top note and green aroma. Overall, the study demonstrates that parts per trillion level MPs significantly affected green tea aroma, providing insights for processing and quality control.

Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japoni…

Sixteen red wines were stored for one month at 35 °C under anoxic conditions and with 35 mg/L of O₂ (over the stoichiometric to total SO₂). Major and …

Aroma is a key attribute influencing the quality of fermented dairy products. Volatile and odor-active compounds of kefir (SN) and three yogurt samples (S1, S2, and S3) were analyzed using the Sensomics approach. Sensory results showed that kefir scored lower than yogurt in sweet, milky, and fermented odor attributes. Gas chromatography-time-of-flight mass spectrometry (GC-ToF/MS) detected 61 volatiles, and gas chromatography-olfactometry (GC-O) further identified 16 odor-active compounds, including three unknown compounds with notable sensory relevance. Based on odor activity value (OAV) calculations, aroma recombination, and omission tests, 2,3-butanedione, hexanal, acetoin, and butanoic acid were identified as key aroma compounds in the kefir sample (SN), contributing to buttery, grassy, creamy, and cheesy aromas. In the yogurt sample (S1), the key contributors were 2,3-butanedione, acetoin, and butanoic acid, imparting buttery, creamy, and cheesy attributes. These findings enhance the understanding of aroma profiles in fermented milks and support future product optimization.

From the emergence of ‘swangy’ and ‘swavory’ to modern twists on nostalgia, here’s what to look out for in beverage flavor trends this year

Plant-based meat is in trouble, with major brands like Beyond Meat struggling and products being removed from menus. But are traditional vegetarian foods like tofu or tempeh the answer? In some ways, focus is shifting onto more clean-label options. Nevertheless, as of now, plant-based meat still dominates.

The world’s leading confectionery companies - Mars, Mondelēz, Nestlé, Hershey, and Lindt & Sprüngli - have launched TogetherCocoa, a new foundation aimed at supporting cocoa‑growing communities in Côte d’Ivoire and Ghana, and strengthening sustainability across the global cocoa supply chain.

Mélanger une pâte à gâteau, réussir une recette de cuisine ou découper une bûche de Noël. Ces scènes du quotidien en cuisine dissimulent des concepts informatiques et mathématiques complexes, à découvrir dans l’exposition « Dans ma cuisine ».

SIT Shibaura Institute of Technology (Tokyo)

Lime essential oil nanoemulsion, prepared using the EIP method, had good stability, high encapsulation efficiency and retained antioxidant activity. It shows strong stability over a 28-day storage pe...

Once a primal instinct, olfaction is now being mapped, measured, and modeled by machines.

Osmanthus: The Charming Blossom That Wraps the Senses, it lingers in memory long after more flamboyant notes have faded.

Spice Up Your Plate: How Food Analogies Transform Hasse Bee’s Insights on Taste Perception The way we experience flavor is far more complex tha

Sake, Japan's traditional brewed beverage, is experiencing a global growth surge, particularly in the UK and US, driven by its unique brewing method and versatility. The drink's alignment with modern consumer trends such as lower alcohol content, natural ingredients, and gluten-free options, along with its ability to pair with diverse cuisines, makes it appealing to a broader audience.

Daily coffee and tea consumption may lower dementia risk by 18-22%, according to a large Harvard study.

Abrimos el frigorífico, olemos y decidimos si un alimento se come o se tira. ¿Pero hasta qué punto es fiable la nariz humana para realizar este tipo de evaluaciones? La tecnología puede ayudarnos a medir el olor con mayor precisión.

Diacetyl has been a known key volatile compound for almost one century, a metabolite naturally produced by different microorganisms during fermentation processes, with traditional applications in food products preparations. Since its discovery, diacetyl has been recognized and actively explored regarding its buttery aroma, which is beneficial for a variety of fermented dairy foods. It is primarily synthesized by lactic acid bacteria (LAB) and other microbial groups through citrate metabolism, a pathway that is strain-dependent and strongly influenced by environmental conditions. Moreover, beyond its sensory relevance, diacetyl has attracted increasing scientific attention because of its antimicrobial activity, including synergistic interactions with bacteriocins and other microbial metabolites, which may enhance food preservation and biotechnological strategies. In contrast, its presence merits attention and needs to be carefully monitored in alcoholic beverages such as beer and wine, where excessive accumulation may compromise product quality. Some studies suggested that diacetyl may have negative health influences and presents safety concerns, as inhalation exposure was associated with pulmonary toxicity and occupational diseases, and was even suggested as one of the risk factors in electronic cigarettes. Emerging studies suggest that diacetyl may exhibit pharmacological potential, including antioxidant, antifungal, and even neuroprotective properties, although research is still in early stages and merits deeper scientific evaluation. Considering its dual nature, beneficial and harmful, this review provides an overview of diacetyl’s properties, safety considerations, and promising applications in biotechnology, biomedicine, and fermented food systems, but with a focus on potential industrial and health hazards. In the current review, we have presented evidence for diacetyl’s beneficial properties and discussed its hazards.