Researchers decoded the flavor and aroma of #sourdoughbread and identified ten key tastants and eleven odors that could be used to reproduce the characteristic essence of sourdough breadcrumb: http://go.tum.de/517535

#foodchemistry #sensoryscience

📷iStockphoto_Muenz

As a food technologist, I can't stress enough how awesome the Minute Foods channel on YouTube is at explaining Food Chemistry, and they do it with great drawings 😁 Today's episode on how we taste umami is really interesting!
Watch "The umami multiplier" on YouTube
https://youtu.be/GHX3aaLmjMI #FoodSci #FoodChemistry

The chemistry of fermented coffee - Enlarge / Identifying the compounds that give fermented coffee its uniq... - https://arstechnica.com/?p=1938516 #fermentedcoffee #foodchemistry #fermentation #chemistry #science #coffee

Ars Technica: The chemistry of fermented coffee https://arstechnica.com/?p=1938516 #Tech #arstechnica #IT #Technology #fermentedcoffee #foodchemistry #fermentation #chemistry #Science #coffee

Today’s lab was pancakes and scrambled eggs. Flipping was problematic for some, but the results were still yummy. Also, we taste-tested cotton candy. I love my job. #ProfLife #Chemistry #Chemiverse #FoodScience #FoodChemistry

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient https://theconversation.com/chocolate-chemistry-a-food-scientist-explains-how-the-beloved-treat-gets-its-flavor-texture-and-tricky-reputation-as-an-ingredient-198222 #foodhistory #foodchemistry #chocolate #foodscience

If you take any fish oil capsules or other n-3 polyunsaturated fatty acid (PUFA) supplements, did you ever wonder what's in there and if you get what the packaging promises to you? Well, we certainly wondered and we had a closer look in our new publication.

#FoodChemistry #Diet #Lipids

https://link.springer.com/article/10.1007/s00217-022-04193-7

Why do we get teary eyes when cutting onions, but not from smelling uncut onions? And why do we not get the same sensation when cutting garlic? Both are members of the allium genus after all.

In onion, it all starts with iso-alliin, a sulfoxide derived from the amino acid cystein.

#FoodChemistry #SciComm #Food #InvisibleNinjasCuttingOnions

Currently experimenting into making homemade energy drinks or focus drinks.

You got the classics like capsaicin, caffeine, and nicotine for nervous system stimulants from various sources.

The current challenge is to weed out the various sources. Have already experimented with:

• pepper tincture
• chai tincture
• Tabasco sauce
• black tea
• black coffee
• Nicorette (nicotine)
• yerba mate tea
• matcha tea

Looking into which other natural substances can create a stimulating effect or which combination of natural substances.

Hot sauce + pepper tincture + chai tincture + black tea is a nice a treat.

#foodscience #foodchemistry #biology #chemistry #herbalism