Flavor Research for Consumer Protection
Flavorings containing benzaldehyde can develop benzene under the influence of light
flavor
New Technology Helps Reduce Salt, Keep Flavor
The new processing technology from Washington State University could make it possible to reduce sodium while maintaining safety and tastiness
Study Identifies 17 Key Compounds in Wine Aromas
Out of all the analyzed elements in the study, 17 make up 95 percent of the total detected aroma, meaning they play a crucial role in wine fragrance
Brewing Beer That Tastes Fresh Longer
Researchers have engineered lager yeast to make more molecules that protect beer against staling, resulting in improved flavor stability
Deepest Look yet at Brewer’s Yeasts Reveals the Diversity Harnessed by Humans
Scientists from the University of Wisconsin-Madison reveal the dizzying complexity found in bottles of beer, wine, and cider
Psychologists Show Leading with Flavor Encourages Healthy Eating
Evocative labels such as "twisted citrus glazed carrots" and "ultimate chargrilled asparagus" can get people to choose and consume more vegetables than they otherwise would—as long as the food is prepared flavorfully
Searching for the Characteristics of Award-Winning Wine
Researchers' analysis shows large wine challenges tend to favor wines with high ethanol and sugar levels
Savor and Save Wine—One Glass at a Time
Wine enthusiasts discover favor and flavor of product that preserves leftover wine in bottles
The Flavor of Chocolate Is Developed during the Processing of the Cocoa Beans
Can you manipulate the taste of noble cocoas in different directions to create exciting new flavors for the world's chocolate fans? Some researchers and cocoa professionals asked that question and the research shows that you can
What Are Some Challenges of Breeding Flavorful Food Crops?
The keys to growing hazelnut, hops, and mint