BSF’s News Digest January - February 2025 ¦ Selector Ján Peťka
In the spotlight
In conversation with Juan Jose Thuemme for shaping the flavorist school | Alfrik
Juan Jose Thuemme, a global flavourist, creates unique flavours and pioneers new molecules, focusing on Mexico's native flavours from pre-Hispanic times to modern culinary traditions. He plans to teach students techniques such as Maillard reactions and chromatography, with an emphasis on cultural heritage.
Digital technologies in olfaction: Fundamentals to applications | Elsevier
This book explores the application of digital technological advances to olfaction. It introduces deep learning and AI, and extends chemometrics to machine olfaction. The book is divided into three parts: Odour sensing systems, chemometrics and olfactory displays. It is a valuable resource for chemists and biologists interested in olfaction and artificial intelligence.
Researchers identify a brain circuit for creativity | Mass General Brigham
A Mass General Brigham-led study suggests creative tasks map onto a common brain circuit. The team derived the circuit in healthy individuals and then predicted which locations of brain injury and neurodegenerative disease might alter creativity. The study found that changes in creativity in people with brain injury or neurodegenerative disease may depend on the location of injury in reference to the creativity circuit..
From spoiled food to deadly gases: The ‘e-nose’ that could save countless lives | StudyFinds
At the Norwegian University of Science and Technology (NTNU) in Gjøvik, researchers are combining sensors with antenna technology to be able to recognize different smells. The „Ant-nose“ works by transmitting radio signals at various frequencies and analyzing how they’re reflected back. These reflections create unique patterns based on the gases present, similar to chemical fingerprints. The „Ant-nose" technology could revolutionize food safety and environmental monitoring, offering a simpler, less expensive solution that surpasses human and canine olfactory abilities.
Application of encapsulated flavors in food products; opportunities and challenges |Food Chemistry
This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.
Sweet taste receptors found in the heart could affect heartbeat | News Medical
In a surprising discovery, scientists have found that the heart possesses "sweet taste" receptors, similar to those on our tongues, and that stimulating these receptors with sweet substances can modulate the heartbeat. This research opens new avenues for understanding heart function and potentially for developing novel treatments for heart failure.
Food experts share ingredient and flavor trends | Food Dive
Insiders bet on the impact of Gen Z disruption and Gen X nostalgia, while umami and spicy flavors continue their reign.
Top innovation trends shaping future of food and beverage | Food Navigator
The Food Science and Technology Abstracts (FSTA) report reveals the top twenty trends in food science, focusing on health and wellness, innovation in food technology, the strength of plant-based eating, and the topic of weight loss (GLP-1). These trends highlight consumer preferences and industry trends.
Is pistachio the new pumpkin spice? Why production of the nut is booming in California | The Guardian
Pistachios, a popular nut in 2023, gained popularity in California, generating nearly $3bn in value, and gaining popularity in pop culture, food trends, and fashion.. The trendy green nut is drought-resistant and sustainable – making it appealing to farmers and consumers alike.
Crafting the perfect bite of meat: Engineers develop metamaterials that mimic muscle and fat architecture | Phys.org
In a new publication in Nature Communications, Israeli and Palestinian engineers from The Hebrew University of Jerusalem pioneered the use of metamaterials to create whole cuts of meat. The work leverages cutting-edge materials science to overcome the long-standing challenges of replicating the texture and structure of traditional meat while offering a scalable and cost-effective production method that surpasses 3D printing technology.
Your mind shapes how food tastes before the first bite | Big Think
New research is uncovering why we eat first with our expectations.
What flavor Is Coca-Cola exactly? | Tasting Table
Since its introduction in 1886, Coca-Cola has become renowned for its many flavors, including mainstays like Cherry Coke and Vanilla Coke, and temporary flavors ranging from lemon and lime to orange and raspberry. But the original, once known as Coca-Cola Classic, has been enjoyed for decades even as its formula remains one of the food industry's biggest trade secrets.
Coumarin contents of tonka (Dipteryx odorata) products | European Food Research and Technology
The purpose of this study was to quantify the concentration of coumarin in different foods and beverages that contain tonka beans or were prepared thereof. The authors suggest to critically evaluate whether the Tolerable Daily Intake could be exceeded by consuming the products tested containing coumarin.
AI takes on whisky and it’s doing just as well as the experts — if not better | ZME Science
Could AI outsniff human experts? Researchers have developed machine learning models that decode whisky aromas with remarkable accuracy.
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