BSF’s News Digest May-June 2024
In the spotlight
Chocolate that harnesses the full potential of the cocoa fruit | Phys.org
Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. This helps increase the value creation of cocoa farming—and is healthier.
Sensory impact of novel dihydrocoumarins in native lime oils | Journal of Agricultural and Food Chemistry
The authors aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified.
Scientists reveal chemical structural analysis in a whiff of smell | Chinese Academy of Sciences
A Chinese research team led by Dr. ZHOU Wen found that the process of "smelling" involves analyzing submolecular structural features. The study revealed that after substructure adaptation, a compound's unified "smell" changed, resembling its unadapted part. This change was independent of olfactory perceptual attributes. The findings suggest that odors are manifestations of continuous analysis and synthesis in the olfactory system.
Why herbs evolved to smell and taste so delicious | New Scientist
Humans may have shaped the development of aromatic herbs like lavender and mint, but did herbs also shape our own evolution?
The first chemist in history may have been a female perfumer – here’s how the science of scents has changed since | The Conversation
Perfume making dates back at least 3,000 years – to the time of Tapputi-belat-ekalle, who is considered the first chemist in history. What we know about her comes from inscriptions on fragments of clay tablets dating back to the Middle Assyrian period (1400–1000BC).
Where did lemonade originate? | TastingTable
Lemonade, a refreshing drink made from lemon juice, water, and sweetener, has been enjoyed for at least 1,000 years. Originating in China, India, and western Polynesia, lemons reached Egypt by 700 C.E. and were later traded in Cairo. The first American lemonade recipe emerged in 1838, and by 1879, entrepreneurial foodies in the U.S. were selling a version sweetened with molasses. Lemonade's popularity in the American market is largely owed to the Women's Christian Temperance Movement of the 19th century, which championed the drink as an alternative to alcohol. Today, lemonade is more commonly served fizzy in the U.K. and predominantly carbonation-free in the U.S.
How to make a map of smell | Aeon
We can split light by a prism, sounds by tones, but surely the world of odour is too complex and personal? Strangely, no.
Saltiness perception mechanism and salt reduction strategies in food | Trends in Food Science & Technology
Salt reduction policies implemented in different countries and regions are summarized. The mechanisms by which taste cells, brain and organs perceive saltiness are reviewed. This paper reviews strategies for salt reduction in the food industry. In vivo and in vitro models for evaluating saltiness are reviewed.
Monell researchers identify universal bitter blocker that could help patients take their life-saving medicines as prescribed | Monell
A group of scientists at the Monell Chemical Senses Center identified the first temporary, universal taste blocker that works in people. Their findings appear in the British Journal of Pharmacology.
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques | Food Research International
The role of metabolomics and computers in the study of bitter compounds was comprehensively explored. The interactions between bitter taste and agonists were critically elaborated. Systemic strategies for removing or reducing bitter taste were identified. The direction of future research on bitter substances in food is pointed out.
Kirin's electric salt spoon enhances umami in low-sodium food, revolutionizing flavor | Tech Times
Kirin is set to introduce a novel product designed to enhance salty flavors without the need for additional sodium.
Neuer Syntheseansatz für komplexe Naturstoffe | Universität Basel
They are used as fragrances in cosmetics, as flavorings in foods, or form the basis for new medicines: terpenes are natural substances that occur in plants, insects, and sea sponges. They have so far been difficult to produce synthetically. However, chemists at the University of Basel have now presented a new synthesis method.
Melon flavor decoded: The genetic keys to aromatic diversity | Phys.org
Researchers at the Centre for Research in Agricultural Genomics (CRAG) have made significant strides in understanding the genetic regulation of volatile production in melons. Their study, published in the journal Horticulture Research on January 16 2024, delves into the contrasting ripening behavior of two melon introgression line (IL) collections, offering new insights into the genetic basis of fruit aroma.
Olfactory EEG induced by odor: Used for food identification and pleasure analysis | Food Chemistry
An olfactory EEG dataset of eight types of food odors has been established. Odor Perception Dimensional Space. Odor visualization and two types of recognition tasks have been achieved.
Researching the sense of smell to understand how the brain learns | University of Agder
"The sense of smell can give us basic insights into how the brain learns and organises information about the world around us," says Hanne Stensola. "We want to understand what the brain does with the sense of smell to categorise, identify, and interpret reality. We aim to understand the rules for how nerve cells in the brain cortex create identity and interpret reality," says Hanne.
Naming scents: how labels shape our perception of odors | Neuroscience News
New research reveals that the names we assign to odors can significantly influence how we perceive them. In a study utilizing ultrahigh-field functional MRI technology, participants rated identical odors as more dissimilar when they were given different names, underscoring the impact of language on sensory experience.
The global orange juice crisis is caused by disease and bad weather – here’s how to keep it on the breakfast table | The Conversation
Just as the world is coming out of the tea crisis, another breakfast staple, orange juice, is in the spotlight. Supply constraints have led to prices shooting up by more than 20% in a year.
How the fridge changed flavor | The NewYorker
From the tomato to the hamburger bun, the invention has transformed not just what we eat but taste itself.
Alzheimer’s breakthrough: inhaling menthol improves cognitive ability | ScitechDaily
Researchers found menthol inhalation enhances cognitive abilities and modulates immunity in Alzheimer’s disease models, potentially opening up new scent-based therapies for neurodegenerative disorders.
Dollars and scents: how the right smells can encourage shoppers to buy healthier foods | The Conversation
Using scent to sell in retail stores is a well-established strategy. A new research has found introducing a herbal scent (such as thyme, rosemary, oregano and basil) in supermarkets can encourage shoppers to select and purchase more wholesome foods.
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