Peel and Pulp Decisions Reshape Kiwi Wine Flavor and Methanol Risk
A new comparative study shows that whether kiwifruit is peeled and fermented as juice or pulp determines both the aromatic ...
Tag: aroma compounds
Overfermented cocoa beans can smell smoky without any smoke at all
Researchers at the Leibniz Institute for Food Systems Biology in Munich have shown that overfermentation of cocoa beans produces smoky, ...
Why Chinese Baijiu Makes Stir-Fried Lamb Taste Better: Scientists Decode the Chemistry
A new study in Food Chemistry: X reveals how different aroma types of Baijiu chemically strip gamey odors from stir-fried ...
Wild Yeasts Reshape the Flavor Chemistry of Korean Distilled Soju
A new study shows that commercial wild yeasts such as Lachancea thermotolerans, Metschnikowia pulcherrima, and Torulaspora delbrueckii each produce distinct ...
Century Eggs Decoded: Scientists Map the 36-Day Chemistry That Builds Their Signature Aroma
A multi-omics study has tracked how protein degradation, lipid oxidation, and Maillard reactions build the characteristic aroma of preserved duck ...
Wild Yeasts From Ningxia Vineyards Give Marselan Wine Its Distinctive Fruity Aroma
Indigenous non-Saccharomyces yeasts from Ningxia's Helan Mountain foothills were shown by full sensomics analysis to generate distinct fruity and floral ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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