Most people try to avoid bitter flavors because they find them unpleasant. But some healthful foods are bitter, as are some medications

Researchers found that many of the chemicals used to flavor e-cigarettes increased the production of free radicals, while a few actually lowered it

Recent finding flies in the face of previous studies that indicate that roasting always results in a reduction in the polyphenol content in the beans

For vintners, stressed yeast introduces difficult production dilemmas that can change the efficiency and even flavor during winemakin

A growing number of scientists are advancing the argument that smell has a powerful influence on emotions and behavior

What creates the subtle interplay of flavors in your tuna nigiri? 

Flavor comes from a complex collection of chemical characteristics, and more

Light-emitting diode (LED) lighting was always assumed to be less damaging to milk due to its lower power consumption—but a recent study shows that assumption seems to be wrong

New study sheds light on beer flavor debate

The new finding joins other recent work connecting genes to flavors in wines and beers, and may be used to grow yeasts that produce new flavors