Food analysis – Page 4
-
ResearchLemony chicken and a series of fortunate flavours
Citrus-flavoured sulfur compound found in fried chicken could replace unstable natural lemon aroma
-
-
ResearchTomography keeps its cool to analyse ice cream
First in-depth study of the multiphase 3D structure of ice cream possible with new experimental design
-
ResearchSimple polymer tongue can taste the difference
Sensor that can discriminate between 25 fruit juices could be used for quality control
-
OpinionWhy pain is part of making food delicious
The reason we love eating irritants like chillis and ginger
-
ResearchCompounds responsible for world’s stinkiest fruit revealed
Durian pong can be recreated with fruity and oniony volatiles
-
ResearchSpectroscopy allows in-egg chicken sexing
Identifying male chicks before they hatch could end the practice of culling cockerels in their millions
-
OpinionWhy science says you should brine your Christmas turkey
Unlock the flavour hidden in your roast with this delicious recipe
-
ResearchSecret of liquorice's unique smell unravelled
Chemists have identified 39 aroma compounds that give liquorice root its distinctive aroma
-
-
Research‘Ginger-meter’ tests strength of spice samples
Electrochemical sensor used to detect gingerol compounds
-
ResearchPCR probes purity of pork products
Double gene targeting technique distinguishes between closely-related species in meat products
-
-
PodcastSorting the Beef from the Bull by Richard Evershed – Book club
This month we discuss the ubiquitous nature of food fraud and its detection
-
ResearchTest to tell if your mince is telling porkies
Metabolites offer a new way to check for ham in your hamburger
-
ResearchRubber-like structure for caramel proposed
Science behind caramel isn’t as sticky as we thought
-
ResearchAntioxidant assumptions flipped for garlic thiosulfinates
A radical view on the nutritional value and chemical mechanism of allicin and petivericin
-
Research
Sugar supresses as well as masks caffeine’s bitter flavour
Sucrose–caffeine interaction found to affect taste
-
OpinionBetter cooking through chemistry
Science and food have been courting each other for over a decade, says Ali Bouzari. It’s time to commit
-
FeatureFighting food fraud
After recent food scandals, analytical chemistry is more in demand than ever to reassure consumers, as Sarah Houlton discovers