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

This American Chemical Society video shows how scientists are learning how tomatoes mature in order to improve their taste

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

In the study, 560 subjects evaluated five sweeteners: sucralose (yellow), stevia (green), saccharin (pink), aspartame (blue), and sucrose (sugar) (white).

Study reveals sustainable niche markets opportunities for locally cultivated lotus rhizomes in the US

The exposure to certain light changes the flavor profile of milk

AgriLife Research project gathers momentum

Marine plastic debris is an olfactory trap for seabirds

Rutgers research finds adjusting temperature and carbonation can make beverages more rewarding to drink