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Chemistry World December 2008	A whisky tour Is this the most chemically complicated drink in the world? Victoria Gill attempts to unlock some of the mysteries of Scotch malt whisky
Chemistry World May 13, 2008 James Mitchell Crow	Overlooked pepper compound gives red wine its spice Australian chemists have identified the compound responsible for the peppery aroma of the country's iconic Shiraz wines - and discovered the same molecule is by far the strongest aroma in peppercorns themselves.
Chemistry World July 9, 2012 Hayley Birch	The why of wine-in-a-box's odd taste Bag-in-box wine loses key flavor and aroma compounds to the plastic packaging it is stored in, according to a study by French researchers. But the authors have yet to show how the loss of these compounds affects the taste.
Chemistry World September 28, 2009 Phillip Broadwith	Champagne's aromatic chemistry The bubbles that fountain from a glass of champagne ferry a complex array of flavour molecules into the air above the glass, lifting the aroma towards you as you take a sip - and the molecular profile of this aerosol blend is very different to that of the bulk liquid, say European scientists.
Prepared Foods September 2007 Amy Schauwecker	Maximum Flavor Systems Excerpts from a recently published book on flavorings provide insights into the impact of hydrocolloids, protein and fat on aroma and flavor release.
Chemistry World December 10, 2014 Andy Extance	Fermenting ideas Whatever cider you prefer, the secrets of success lie in how apple compounds are processed by people and transformed by yeasts and bacteria. Chemists have therefore been drawn to cider.
Chemistry World June 1, 2012 Andy Extance	Raising a glass to champagne Gerard Liger-Belair found that no one had explored the physics of bubbles and foam in champagne and sparkling wine before. Now, 15 years later, his research has made him leader of the 'bubble team' in a laboratory of oenology -- or wine research.
Chemistry World May 11, 2007 Victoria Gill	Wine's Fruity Chemicals Sniffed Out The interaction between the bewildering variety of ingredients in wine makes it difficult to tie compounds and flavors together, say Spanish researchers. But a surprising finding from a team at the University of Zaragoza could help producers achieve a more fruity bouquet.
Food Processing November 2007 Mark Anthony	Something in the air Much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel.
AskMen.com Anthony Dias Blue	The Art of Tasting Spirits In this excerpt from The Complete Book of Spirits, the author provides tips on what to look for when sampling classic spirits.
BusinessWeek March 12, 2007 David Kiley	Whiskey: Welsh And Proud The first distillery to open in Wales in over a century turns out a smart single malt, indeed.
Chemistry World April 25, 2007 Bea Perks	Tomatoes Once Tasted Like Cucumbers Plant geneticists have identified a gene in wild tomatoes that would have made the fruit taste of cucumbers. The gene appears to have been inactivated as the plant was domesticated, they say.
Chemistry World October 2, 2015 Sam Lear	Perfumery: the molecular art form There is no form of artistic expression more intimately connected with chemistry than perfumery.
National Gardening National Gardening editors	Fresher Market Strawberries "We thought we'd try surrounding them with a little extra amount of a natural antifungal compound they make themselves," he explains.
BusinessWeek July 23, 2007 David Kiley	Along the Great American Whiskey Trail Not too far back, most bars stocked only two brands. Nowadays, the length of the bourbon list can rival that of the wines.
Chemistry World January 3, 2012 Simon Hadlington	One-pot synthesis creates anticancer candidates Researchers in Germany have developed a simple, rapid and high-yielding cascade synthesis of a collection of polycyclic compounds that resemble indole alkaloid natural products and which interfere with cell division.
BusinessWeek July 23, 2007 David Kiley	Ambling Along The Bourbon Trail Between Louisville and Lexington lies a trip to America's whiskey-making past.
Chemistry World August 21, 2008 Ananyo Bhattacharya	Skin cancer's unique smell mapped US researchers mapping the volatile chemicals emitted from skin cancers have found that the levels of just two compounds could differentiate diseased from healthy tissue.
BusinessWeek March 8, 2004 Gerry Khermouch	Irish Whiskey With A Twist Producers are tweaking their distilling to create new offerings and boost sales
Chemistry World March 10, 2011 Kate McAlpine	Aerosol data from BP spill Analysis of atmospheric data suggests that emissions of intermediate volatile organic compounds and semi-volatile organic compounds were low compared with those of volatile organic compounds.
Chemistry World August 8, 2013 James Urquhart	Wealth of undiscovered volatiles found drifting above orange groves Scientists have measured the exchange of hundreds of volatile organic compounds in the air above an orange grove in California and the ecosystem below. The finding could have implications for climate and air pollution models
Fast Company Sarah Kessler	A Company Is Selling Bottles Of Forgotten Old Whiskey. Here's Why You Might Actually Want To Drink It Alcoholic-beverage company Diageo, is promoting a 20-year-old whiskey that had been pulled from the historic Stitzel-Weller distillery's rick house in Kentucky.
Chemistry World June 3, 2008 Hayley Birch	How to keep beer fresher for longer Venezuelan researchers have identified a chemical pathway that can be blocked to help preserve the fresh flavor of beer during storage.
Chemistry World May 31, 2009 Nina Notman	The natural approach to winning at drug discovery High throughput drug screening is often described as a casino, with the odds stacked on the side of success as long as a big enough library is used.
Chemistry World December 10, 2014	Big pharma opens up abandoned drugs Sixty eight stalled pharmaceutical compounds are being made available for academic research through the UK Medical Research Council.
Chemistry World January 2008 Dylan Stiles	Column: Bench Monkey The benefits of ethanol.
Chemistry World October 2008 Derek Lowe	Column: In the pipeline The author seeks a cure for 'compound bloat'
The Motley Fool October 1, 2004 Rich Smith	Jack Daniels on the Rocks Usurping the traditional role performed by barkeeps worldwide, Jack quietly began watering down its famed "Old No. 7 Black Label" sippin' whiskey awhile back, completing the change earlier this year. Customers are not happy.
Chemistry World January 2012	Column: The crucible Why do some combinations of flavors strike us as appealing and others as peculiar?
Chemistry World February 11, 2008 Michael Gross	Machines Get a Taste for Espresso Robots may soon be able to wake up and smell the coffee, research by the food giant Nestle suggests
Chemistry World January 20, 2014 David Bradley	Molecular librarians create druglike collections Finding biologically active small molecules with pharmaceutical potential is a bittersweet process. Now, a new approach to building libraries of diverse alkaloid-type structures has been developed by US chemists.