"Previously, a pilot study found that trace amounts of capsaicin, the chemical that gives chili peppers their pungent smell, enhanced the perception of food being salty," said study's senior author

In recent years, scientists have been trying to nail down what makes Wagyu aroma distinctive from other types of beef

Essence, usually extracted from a plant to add flavor or provide a scent, according to a new UF/IFAS study, can be used to improve juice flavor

Cheesemakers large and small from across the Northeast have turned to CALS’ Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes

The fact that consumers purchase produce to satisfy their senses—not necessarily for its nutrients—should prove particularly important for growers and grocers to understand

For several decades, farmers have experimented with growing peaches in Florida, but it was not until recently that varieties of peaches suitable for Florida’s climate have been developed

In total, researchers generated complete flavor profiles for each of the 47 goat cheese samples evaluated using 39 flavor attributes

Researchers identify the chemical combinations for better tomato flavor

Milk has a protein in it that replaces the capsaicin on the receptors on your tongue

So just what is the commonly used substitute in most restaurants?