The science of food – Page 12
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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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ResearchCo-crystals fish out cannabinoid from plant extract
Purifying cannabidiol from natural cannabis extract made cheap and easy thanks to amino acid partner
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OpinionWould you buy synthetic wine?
Can we replicate the chemical profiles of famously expensive drinks? And would people drink them?
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ArticleCombating food fraud
Tackling the issue of food fraud in the industry requires equipping scientists with the right analytical tools and technologies
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ReviewThe Poison Squad
Katrina Kramer reviews a biography of Harvey Wiley, who transformed US food safety laws
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NewsAdding CBD to everything from soft drinks to cakes prompt warnings
US authorities start to take action on cannabidiol additives
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ResearchGenes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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NewsWhy cadmium is a problem for chocoholics
The EU has set new limits on the heavy metal in your food
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PodcastOmega-3 fatty acids
Many consume cod liver oil due to 'a vague sense we should be taking them for something' – but what to the omega-3 fatty acids actually do?
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ResearchCooking chemistry has a taste for making glue
Adhesive made from soy with Maillard reaction could replace formaldehyde glue in furniture
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ResearchLightning-inspired method makes ammonia with no catalyst
Plasma-enabled electrolysis produces the vital gas in high purity – but also consumes much more energy than current methods
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PodcastEllagic acid
Louise Crane introduces the antioxidant that led to exaggerated claims that 'whisky helps fight cancer'
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NewsImperial College sets up 'chemical kitchen' to teach students lab skills
Molecular gastronomy module will offer transferable skills that students can take into the lab, university claims
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PodcastMyristicin
The spice that gives your Christmas eggnog its distinctive taste and aroma is also a toxic narcotic that played an important role in international history
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ResearchFipronil responsible for historic honeybee die-off
Researchers conclude the mass death of honeybees in 1990s France was caused by the pesticide fipronil, not a neonicotinoid
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PodcastTin chlorides
The compounds that put the 'tin' in tin cans and help you to reflect on your appearance
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FeatureA taste of wine chemistry
Nina Notman talks to the wine detectives uncovering the flavour molecules in our favourite tipples
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PodcastPropanethial-S-oxide: how chopping onions makes you cry
Kat Arney’s investigation of the pungent chemical in onions is enough to bring tears to your eyes