food chemistry

  • Arrowroot crop in Bermuda
    Podcast

    Starch

    19 April 2019

    Inspired by a mention of arrowroot in Jane Austen's Emma, Mike Freemantle investigates how subtle differences in composition mean starch can be resistant dietary fibre or easily-digested nourishment.

  • Olive oil
    Podcast

    Aniline

    12 April 2019

    How an early synthetic dye chemical came to play a role in a mysterious disease outbreak in 1980s Spain

  • Sea buckthorn berries and oil
    Podcast

    Tocopherols

    29 March 2019

    Mike Freemantle discovers sea buckthorn fruits also called 'beauty berries' because of their high concentration of tocopherols and tocotrienols, collectively known as vitamin E

  • Sommelier smelling wine and taking notes
    Podcast

    Trichloroanisole: Cork taint

    22 March 2019

    If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit

  • A bowl of almonds
    Podcast

    Benzaldehyde

    23 August 2018

    Brian Clegg on the almond flavour compound that gives your taste buds a treat and may help rescue survivors from a disaster

  • A Christmas tree structure made from a pile of books
    Review

    Christmas gift guide

    8 December 2017

    Our top picks from this year’s popular science books

  • Four ice cream cones
    News

    What's going on in your ice cream

    6 August 2017

    All right, stop, collaborate and listen: ice cream’s back with a new explanation

  • Ole Mouritsen and Klavs Styrbæk – Mouthfeel: how texture makes taste front cover
    Review

    Mouthfeel: how texture makes taste

    21 July 2017

    A tastebud-tingling guide for food lovers and food science scholars

  • Smoldering charcoal
    News

    How to win a barbecue cook-off

    15 July 2017

    The science behind the taste of summer

  • A bucket collecting maple syrup tapped from the tree
    Research

    Maple syrup enhances antibiotics

    6 April 2017

    A phenol-rich mixture extracted from maple syrup allows much smaller doses of antibacterial drugs to achieve the same results