Unraveling the Secrets of Tennessee Whiskey's Flavor
Food scientists with the UT Institute of Agriculture tackle the science of flavor
flavor
The Chemistry of How Sour Beer Gets So...Sour
Scientists report their progress on a study of how acids and other flavor components evolve while the beverage ages
Using Chanterelle Mushrooms as a Taste Enhancer
A research team in Germany has developed a new ultra-high-performance liquid chromatography-mass spectrometry method for quality control of chanterelle mushrooms
Study: Consumers Just like Beer, Regardless of Bitterness Type
Researchers determined that though consumers could distinguish between different bitter tastes in beer, this does not appear to influence which beer they like
Researchers Develop New Analysis Method for Kimchi Pungency
New technique uses high-sensitivity capillary electrophoresis to quantify capsaicin and dihydrocapsaicin in just one minute
Should Tomatoes Go in the Fridge?
Research team from the University of Göttingen investigates the influence of storage on the flavor of ripe tomatoes
Artificial 'Tongue' of Gold Determines Taste of Maple Syrup
Scientists have found a way to use gold nanoparticles to quickly find out how maple syrup tastes
New Insights into Kimchi Garlic and Cabbage Fermentation Process
Researchers identify the source and fermentation characteristics of lactic acid bacteria responsible for kimchi fermentation
The Chemical Difference Between Cold- and Hot-Brew Coffee
Scientists now report that the content of potentially health-promoting antioxidants in coffee brewed without heat can significantly differ from that in regular coffee
Flavor Research for Consumer Protection
Flavorings containing benzaldehyde can develop benzene under the influence of light