Page 4 of 4
The consumption of liquid calories has been implicated in the development of obesity and weight gain. Energy-containing drinks are often reported to have a weak satiety value: one explanation for this is that ...
Tony Conigliaro, London-based mixologist and bar owner, talks to Flavour about the scientific methods and equipment he has brought into cocktail making.
We humans only eat what we like, and we died when we could not find or were not given such food. The industry knows that well in affluent societies, and that is why (in part) we do have an epidemic of obesity....
Strong, J (Ed.)
Vega C, Ubbink J, van der Linden E
Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concen...
The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup) through increasing salt concentration in the continuous phase while retaining...
Consumers reliably match a variety of tastes (bitterness, sweetness, and sourness), oral-somatosensory attributes (carbonation, oral texture, and mouth-feel), and flavours to abstract shapes varying in their a...
Lars Williams, Head of Research at the Nordic Food Lab in Copenhagen, answers Flavour’ s questions on how he uses scientific techniques to create new foods and flavours.
Vacuum impregnation is seen as a valuable technique for flavor pairing in the catering industry. One of the applications of this technique is the creation of edible cocktails by impregnating fruits with liquor...
The combined senses of taste, smell and the common chemical sense merge to form what we call ‘flavor.’ People show marked differences in their ability to detect many flavors, and in this paper, we review the r...
Cilantro, the leaf of the Coriandrum sativum plant, is an herb that is widely consumed globally and has purported health benefits ranging from antibacterial to anticancer activities. Some individuals report an ex...
Currently little is known about how the non-edible items associated with eating and drinking (tableware items such as the plates, bowls, cutlery, glasses, bottles, condiment containers, etc.), or even environm...
This paper points to gastrophysics as an emerging scientific discipline that will employ a wide range of the most powerful theoretical, simulational and experimental biophysical techniques to study the empiric...
Sensory-specific satiety (SSS) refers to a decrease in sensory pleasure derived from a specific food or drink with its consumption relative to the consumer's liking for the unconsumed foods and drinks. This sa...
Use of the term 'umami' for the fifth basic taste and for describing the sensation of deliciousness is finding its way into Western cuisine. The unique molecular mechanism behind umami sensation is now partly ...
To evaluate the effect of food aroma on bite size, a semisolid vanilla custard dessert was delivered repeatedly into the mouth of test subjects using a pump while various concentrations of cream aroma were pre...
Flavour results primarily from the combination of three discrete senses: taste, somatosensation and olfaction. In contrast to this scientific description, most people seem unaware that olfaction is involved in...
Flavour