This Week In Chemistry

This Week in Chemistry – Saliva’s Influence on Cheese Flavour, and Improving C-13 NMR Signals

17-02-19 This Week in Chemistry

Here’s the weekly summary of both new chemistry research and studies that have been in the news. This week features news on how saliva composition influences the taste of cheese, a new technique which boosts signals from carbon-13 NMR in liquids by up to one thousand times, and more. As always links to further articles and original research papers are provided below.

Note: links to studies behind a journal paywall are indicated with (£). Studies without this symbol are open access, and can be accessed and read for free. Asterisked studies are free but require logging in to read.


Featured Stories

Cheese taste affected by saliva composition: [Article] [Study*]

Reasons for nitrogen’s stability examined: [Article] [Study (£)]

Researchers succeed in making triagulene: [Article] [Study (£)]

Organic compounds found on dwarf planet Ceres: [Article] [Study (£)]

Improving carbon-13 NMR signals in liquids: [Article] [Study]


Keep track of older ‘This Week in Chemistry’ posts on the category page, or via the #TWIChem hashtag on Twitter.

Enjoy the ‘This Week in Chemistry’ posts? Consider supporting Compound Interest on Patreon, and get previews of upcoming posts & more!




The graphic in this article is licensed under a  Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. See the site’s content usage guidelines.