Humans have been smoking foods for almost 2 million years, but what chemical compounds give smoky flavours and what are the reactions that generate them? The latest edition of Periodic Graphics in C&EN takes a look. View the full graphic on the C&EN site.
Spices add smells and flavours to our food, but chemicals in them can affect our bodies and be used outside the kitchen. In the latest edition of Periodic Graphics in C&EN, we look at examples of these ingredients doing more than spicing up our cooking. View the full graphic on the C&EN site.
The diverse flavors of over 7,500 apple cultivars arise from biochemical differences in compounds such as aldehydes, alcohols, and esters, which influence aroma and taste. Varieties exhibit varying sweetness and tartness based on their sugar and acid ratios, primarily influenced by fructose and malic acid levels. Tannins also contribute to flavor.
Many consumers have developed a taste for plant-based meat alternatives in the past decade. In the latest edition of Periodic Graphics in Chemical & Engineering News, we look at what these alternatives are made from and how chemistry is used to improve their appearance and flavour. View the full graphic on the C&EN site.
Confectioners produce around 9 billion pieces of candy corn every year, according to the US National Confectioners Association, with a significant chunk of this consumed by trick-or-treaters. In the latest edition of Periodic Graphics in C&EN, we look at what candy corn is made of and the chemistry behind its vibrant colours. View the full graphic on the C&EN site.
Cooking is chemistry, so it should come as no surprise that chemical knowledge can help in the kitchen. The latest edition of Periodic Graphics in C&EN includes four practical tips and the science behind them. View the full graphic on the C&EN site.
