Why Ripe Chili Peppers Smell Fruitier: Ripening Links Heat and Aroma
A new study tracking eight chili pepper cultivars across three ripening stages finds that capsaicinoid accumulation and fruity ester aromas ...
Tag: flavor chemistry
Why Korean Shoppers Turn Up Their Noses at Cheaper Imported Milk
A Korean study combining gas chromatography-mass spectrometry with blind and informed taste tests found that imported milk's stronger cheese, butter, ...
Frozen for a Year: Metabolomics Tracks How Musang King Durian Changes in Storage
A year-long metabolomic study of cryogenically frozen Musang King durian reveals significant shifts in sugars, amino acids, organic acids and ...
Flavor and Bioactive Potential of Roasted Rice Bran Oil
In an era where food science increasingly converges with sustainability and health, a groundbreaking study has unveiled new dimensions of ...
