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Research

New in Research (page 10 of 10)

Jan 07, 2008 | 10:52 AM CST

Celery Volatiles Enhance Chicken Soup

Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.

Nov 09, 2007 | 12:11 PM CST

P&F ALERT: Microwave Popcorn Study Posted

Critical Reviews in Food Science and Nutrition has posted the long-awaited study titled "Emissions from Cooking Microwave Popcorn."

Aug 07, 2007 | 02:33 PM CDT

Genetic Modification Enriches Tomato Flavor

Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma

Jul 25, 2007 | 11:26 AM CDT

Flavor research: the Perception of Sour Taste

In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception

May 16, 2007 | 03:16 PM CDT

Flavor Perception Study: The role of color, cooling and aroma

In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception

Apr 13, 2007 | 11:34 AM CDT

F&F Bookshelf: Terpenes

P&Fnow reviews Eberhard Breitmaier's book, Terpenes (Wiley)

Jan 10, 2007 | 10:10 AM CST

The Science of Flavor

A recent SFC meeting at The Monell Chemical Senses Center reveals that flavor is more than just one of life’s pleasures.

Oct 09, 2006 | 06:11 PM CDT

Symrise Researches Bitter-Maskers

Symrise has reported the potential use of benzyl amides as bitter-masking compounds for foods.

Sep 18, 2006 | 05:25 PM CDT

Taste Receptors Detect Toxins

Scientists at the Monell Chemical Senses Center (Philadelphia) have reported that bitter taste perception of vegetables is influenced by an interaction between variants of taste genes and the presence of naturally-occurring toxins in the vegetable.