All food chemistry articles
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ResearchThe key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
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ReviewThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
Exciting recipes and beautiful photographs, but at the expense for murky science
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PodcastCinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
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PodcastGlycyrrhizic acid
A sweet treat with a deadly trick for Halloween – glycyrrhizic acid is found in black liquorice and sweeter than sucrose, but can cause heart problems and even prove fatal if consumed in excess
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PodcastRactopamine
Common in the US but banned in the EU, this animal feed additive makes for muscular pigs and beefy international trade disputes.
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PodcastOleic acid
Brian Clegg discovers the link between olive oil, dandruff and stained glass windows.
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ReviewCook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
A tour of the history and science behind the art of cooking, and treasure trove of of interesting facts for chefs and chemists alike
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PodcastTryptophan
Ben Valsler tackles ‘zombie facts’ and the tenuous connection between tryptophan in turkey and your post-Thanksgiving dinner doze
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SponsoredRSSL experts on the science behind food and pharma
Three scientists, whose contributions help world-leading brands and SMEs develop and supply innovative, safe products, share their experiences working in the labs of contract research company Reading Scientific Services Limited (RSSL)
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PodcastTocopherols
Mike Freemantle discovers sea buckthorn fruits also called 'beauty berries' because of their high concentration of tocopherols and tocotrienols, collectively known as vitamin E
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PodcastTrichloroanisole: Cork taint
If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit
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PodcastBenzaldehyde
Brian Clegg on the almond flavour compound that gives your taste buds a treat and may help rescue survivors from a disaster
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NewsWhat's going on in your ice cream
All right, stop, collaborate and listen: ice cream’s back with a new explanation
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ReviewMouthfeel: how texture makes taste
A tastebud-tingling guide for food lovers and food science scholars
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ResearchMaple syrup enhances antibiotics
A phenol-rich mixture extracted from maple syrup allows much smaller doses of antibacterial drugs to achieve the same results