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Food Chemistry

The Chemistry of Cherries

It’s cherry season in the UK, and the cherry trees are currently heaving under the weight of both sweet and sour cherries. Here we take a look at the chemical differences between the two, and why cherry stones are poisonous.

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Food Chemistry

The Chemistry of Bell Peppers – Colour and Aroma

Bell peppers come in a range of hues, from fresh greens to vibrant reds. Chemical pigments are behind these, but what changes to cause peppers to travel through this spectrum of colours? Here we take a look at the compounds behind the colours (as well as some pepper aroma chemistry) – and find that peppers […]

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Food Chemistry

Canada Day – The Chemistry of Maple Syrup

Happy Canada Day to all of our Canadian readers! To celebrate, here’s a brief look at some of the different chemicals in maple syrup.

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C&EN Food Chemistry

The Chemistry of Barbecue – in C&EN

It’s reaching that point in the year where warm weekends mean it’s time for barbecues out in the sun. Here’s a topical graphic, featured last year in C&EN, looking at the chemistry behind barbecuing food, and the compounds behind the smoky taste and flavour. Click here to see the full graphic!

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Food Chemistry

The Chemistry of Elderflowers & Elderberries: Aroma, Colour, & Toxicity

In late May and early June, the winding pathways of the English countryside are festooned with the delicate white blooms of the elderflower. As the end of the summer eventually arrives, these blooms will have been transformed, and the bushes will be heaving under the weight of clusters of hundreds of small, purple-black berries. In this post, […]

Categories
Food Chemistry

The Chemistry of Wild Garlic

Spring is in the air, and it’s likely that, in your local forest, so too is the distinctive scent of wild garlic. Also known as ‘ramsons’ or ‘bear’s garlic’, green carpets of wild garlic swell in the forest’s undergrowth at this time of year. Here we take a look at their chemistry, and why, if […]