Food analysis
The latest chemistry news and research on food analysis, including nutrional analysis, composition analysis and contamination, from the Royal Society of Chemistry's magazine, Chemistry World
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FeatureA mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
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ResearchAir-frying prevails in tests on indoor pollutant production
Environmental scientists find that pan-frying leads to peak VOC concentrations of 260ppb, versus 20ppb for air-frying
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ResearchTomato sweetness boosted by gene editing to knock out two genes
Glucose and fructose levels were increased by 30%
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OpinionWhy we need public analysts
As the Association of Public Analysts winds up, Duncan Campbell reflects on the continued importance of the profession
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WebinarThe science of CBD: exploring safe limits
Explore the science behind the new guidelines on safe consumption of (cannabidiol) CBD
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ResearchAlgorithm predicts bitterness from mass spectra data alone
New tool could find use in food science and drug development
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FeatureThe wonder of whisky
Kit Chapman takes a closer look at the chemistry of the water of life, from the slow reactions of its ageing to testing for fakes
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NewsPeriodic table of food initiative to uncover exactly what’s in our food
Project will create database of food compounds to standardise understanding of biomolecular composition of foods
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ResearchBrewing better Belgian beer with artificial intelligence
Machine learning tool can predict a beer’s taste and quality and which flavour compounds could improve it
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WebinarCulinary chemistry: Exploring the science of baking with Josh Smalley
Join chemist and Bake-Off finalist Josh Smalley live from his kitchen laboratory for a webinar with a culinary twist
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ResearchBlessèd are the cheesemakers for their bacterial community shall show its worth
Community matters among bacteria when it comes to producing full-flavoured cheddars
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WebinarSteeped: The chemistry of tea – with author Michelle Francl
Learn more about the chemistry involved in brewing the perfect cup of tea
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ResearchMachine learning tool fed red wines’ chemical profiles can deduce where they’re from
Statistical tool matches wines to their estates with 100% accuracy
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FeatureIs modern food lower in nutrients?
Studies suggest that our fruit and vegetables are losing nutrients. Bárbara Pinho examines the evidence and looks at the implications of a ‘nutrient collapse’
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NewsTesting extends range of US chocolate foods containing lead and cadmium
Consumer Reports calls on brands to do more to lower levels of metals in their products
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NewsNew protocol aims to improve detection of adulterated honey
Guidance for authenticity databases will aid detection of products bulked out with cheap sugar syrups
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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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ResearchDigestion of artificial sweetener sucralose appears to create metabolite that damages DNA
A compound formed when Splenda is consumed – and is even found in off-the-shelf sucralose – is suspected to be genotoxic