Food analysis – Page 3
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Podcast2AP (2-acetyl-1-pyrroline)
Frances Addison on the aromatic compound found in both buttered popcorn and the bearcat’s scent glands, and responsible for the distinctive smell of both
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ResearchComputational method challenges NMR metabolomics dogma
Macromolecule signal suppression without the loss of quantitative small molecule information finally achieved with mathematical trick
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PodcastOleic acid
Brian Clegg discovers the link between olive oil, dandruff and stained glass windows.
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ResearchSugar shack test set to flip procedure for maple syrup quality control
Plasmonic tongue sensor checks maple syrup flavour in minutes
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ResearchHas mystery of why benzene forms in cherry-flavoured soft drinks been solved?
Photochemical reaction discovery points to simple way to prevent formation of the carcinogen
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ResearchWhiskey webs could snare counterfeiters
Unique patterns formed by whiskey residues could aid investigations into imitation liquors
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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ArticleRSSL 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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ResearchPoly(ionic liquid)s respond like taste buds in new saccharide detection system
System that exploits non-covalent interactions between ionic liquid moieties and carbohydrates could have multiple real-world applications
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ResearchHumans consuming thousands of microplastic particles in their food every year
Fans of seafood and bottled water are exposed to thousands of microplastic particles each year
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ResearchPizza-baking process generates fluorescent nanoparticles
Scientists test toxicity of extra toppings
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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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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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FeatureA taste of wine chemistry
Nina Notman talks to the wine detectives uncovering the flavour molecules in our favourite tipples
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WhitepaperTesting for mosquito repellent residue
High-quality reference materials advance analyses, save time, and reduce costs
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ArticleInstrumental innovators
Advanced mass spectrometry can help protect consumers from contaminants in food
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CareersThe analytical referee
Julian Braybrook on taking up his role as the UK’s government chemist