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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.   |
HHMI Bulletin
Spring 2013
Nicole Kresge |
Use It or Lose It HHMI investigator Catherine Dulac of Harvard University has uncovered a small molecule that plays a big role in the process of tuning olfactory neurons to the environment. |
Chemistry World
March 21, 2012
Elinor Richards |
Sensor that smells like a dog Scientists in Korea have developed a biosensor for assessing food quality that mimics the way receptors in a canine nose respond to smells. |
Chemistry World
March 17, 2009
Phillip Broadwith |
Electronic 'nose' could shed light on sense of smell Korean researchers have combined human smell receptors with nanotechnology to create a new kind of 'bio-electronic nose' |
Chemistry World
August 1, 2012
Laura Howes |
See, blind mice A new compound, developed by scientists at California University, Berkley, US, has allowed blind mice to see temporarily. |
AskMen.com
James Raiswell |
4 Steps: Wine Tasting Follow our four simple steps to wine tasting and you'll be sipping it like a pro in no time. |
Chemistry World
February 11, 2015
Derek Lowe |
The smell of success The sheer variety of smells that we chemists are exposed to is surely one driver of our passion for the subject. |
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. |
Delicious Living
October 2007
Christy Mercer |
Put a Cork in it? How to determine whether the cork in a bottle of wine has developed a fungus and made the wine undrinkable. |
Entrepreneur
March 2006
Gwen Moran |
Sense of Place Turn your store into a sensory experience to increase revenue.. |
Chemistry World
January 28, 2013
Philip Ball |
Controversial theory of smell given a boost Humans can smell the difference between ordinary and deuterated organic odorant molecules, according to a new study. Provided that a sufficient number of hydrogen atoms in the molecules are replaced by deuterium, their differing smells are relatively easily detected by most people. |
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. |
Reactive Reports
May 2007
David Bradley |
A Scent for Explosives A new type of biosensor based on yeast, jellyfish proteins, and a rat's sense of smell could sniff out explosives, landmines, and agents, such as sarin gas, according to researchers. |
Reactive Reports
Issue 32
David Bradley |
Odor sniffers Tracking down smells that even the most sensitive human nose cannot pick up is now possible, thanks to an inexpensive sensor devised by scientists at the University of Bonn. |
AskMen.com
James Bassil |
Wine Tips From A Sommelier A conversation with Elyse Lambert, spokesperson for the Montreal Wine & Spirits Show, about the exhibition, the sommelier industry, and some insider tips on selecting and drinking wine. |
| AskMen.com |
The Grooming Mistake That Turns Every Woman Off A date who smells is a woman's No. 1 pet peeve. |
Chemistry World
December 4, 2015
Emma Stoye |
Why does asparagus make your wee smell? The book deals with the chemistry responsible for the colors, flavors and smells of foods that will be familiar to everyone. |
Chemistry World
May 26, 2009
Nina Notman |
Wine's chemical memory European researchers have discovered that even 10 years after bottling, wine still holds the chemical signature of the forest from which the barrel used to age it was made. |
AskMen.com
Steven A. Shaw |
Get What You Want In Fine Restaurants This excerpt from Turning the Tables: Restaurants from the Inside Out explains how to look like a connoisseur when ordering food and wine in a fine restaurant. |
Wired
November 2001
William Neuman |
The Grapes of Math A biochem company called Enologix says it's cracked the code for making fine wine. Care for a nice norisoprenoid anthocyanin blend? |
Chemistry World
July 2006
John Bonner |
Insect Detectives Chemists and biologists are harnessing the powerful sense of smell that insects possess to devise applications from detecting rotten tomatoes to controlling one of the deadliest diseases in Africa. |
AskMen.com
Luc Gougeon |
The Art of Wine Tasting Is wine drinking only reserved for a small, elitist caste? Definitively not. Everybody should enjoy wine, and the good news is that you don't need a fortune to do it. Here's a wine primer as simple as Billy Joel lyrics: "a bottle of red...a bottle of white." |
Chemistry World
October 2008
Derek Lowe |
Column: In the pipeline The author seeks a cure for 'compound bloat' |
