Making scents of aromas that differentiate beer and wine

31-Oct-2024 - Today, people increasingly seek non-alcoholic versions ofbeeror wine. Despite boasting different flavors, these two drinks share many aromas, which makes it difficult to produce alcohol-free versions that mimic the real thing. Researchers in ACS’Journal of Agricultural ...

Probiotics in Beer? 3 Fresh Discoveries to Enjoy This Oktoberfest

New research reveals flavor secrets, bitterness control, and probiotic possibilities in beer.

07-Oct-2024 - Frothy or smooth, bitter or sweet, light or dark: There’s abeerfor most palates. As people around the world pour over the best brews at Oktoberfest celebrations or ferment about their favorite fall-themed beers, three papers published in ACS journals crack open new insights into ...

Fruit juice offers a fresh take on kombucha

30-Sep-2024 - Kombucha is a fizzy, tangy drink made by fermenting tea. But brewers are now fermenting other plant-based drinks to explore nutritional properties and flavors. Researchers inACS Agricultural Science & Technologycompared the biochemistry and flavor of kombucha with brews made from apple and ...

Some plant-based steaks and cold cuts are lacking in protein

23-Apr-2024 - Many plant-based meats have seemingly done the impossible by recreating animal products ranging from beef to seafood. But beyond just the taste and texture, how do these products compare to the real thing in nutritional value? A small-scale study published in ACS’Journal of Agricultural ...

Designing the ‘perfect’ meal to feed long-term space travelers

16-Jan-2024 - Imagine blasting off on a multiyear voyage to Mars, fueled by a diet of bland, prepackaged meals. As space agencies plan for longer missions, they’re grappling with the challenge of how to best feed people. Now, researchers reporting inACS Food Science & Technologyhave designed the optimal ...

A new brew

Evaluating the flavor of roasted, lab-grown coffee cells

13-Dec-2023 - It may soon be time to wake up and smell the lab-growncoffeemade from cultured plant cells. But it’s not clear whether drinks from this product replicatecoffeebeans’ complex flavors. Now, a study in ACS’Journal of Agricultural andFoodChemistryfound that some of the comforting aromas and ...

Using ‘spent’ coffee and tea to boost shelf life and nutritional value of cakes

22-Sep-2023 - On a crisp fall afternoon, there are few pairings better than a hot beverage and a sweet pastry. But what if you could use the left-over tea leaves or coffee grounds from the drink to make that tasty treat a healthier one, too? Researchers reporting inACS Omegahave done just that by ...

What makes those pandemic-era sourdoughs so deliciously, uniquely, sour?

17-Aug-2023 - A few years ago, amid lockdown boredom, it seemed like everyone was perfecting their sourdoughs. A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor. For over a hundred years, sourdough bread has been synonymous with San ...

3D-printed vegan seafood could someday be what’s for dinner

15-Aug-2023 - In the refrigerated grocery store aisle, meat alternatives greatly outnumber plant-based seafoods. But more mock seafood options are needed because of unsustainable fishing and aquaculture practices, which can deplete the supply and harm the environment. Today, researchers present a new approach ...

Chocolate can be fruity or flowery — if you skip the roasting step

29-Jun-2023 - “Natural”foodsare trendy, and proponents claim that little or no processing helps preserve thefood’s inherent flavor. Research now published in ACS’Journal of Agricultural andFoodChemistryshows that, at least for certain artisanal, bean-to-bar chocolates, this could indeed be the case. The ...