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Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate. |
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September 22, 2009 |
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Texture, 1-2-3 Texture is important because it is relative to how the manufacturer wants the consumer to experience the product. |
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The chemistry of food This book is an ambitious attempt to cover the whole of food chemistry, but regrettably the English version contains too many stilted expressions and errors of grammar or fact. |
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Fruit juice infused chocolate to reduce fat consumption Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate. |
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BusinessWeek
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Sniff Before You Bite How to best enjoy chocolate. |
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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. |
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Something in the air Much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel. |
