Compound Interest: drink

How is decaffeinated coffee made? The chemistry of coffee decaffeination

September 26, 2018 0Comments 0Likes 120Views

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

Caffeine is a stimulant, and the world’s most widely consumed psychoactive drug. Many of us need our morning coffee to be functional, but others prefer to avoid caffeine due to its effects on sleep, restlessness, or pregnancy. Handily, chemists have come up with several ways for us to enjoy coffee without the caffeine. Here, we take a look at the different methods!

The Chemistry of Vodka – Structure, Additives, and Impurities

June 8, 2016 3Comments 0Likes 179Views

You could be forgiven for thinking there’s not a great deal that’s interesting about the chemistry of vodka. After all, isn’t it essentially just a mix of two compounds, ethanol and water? Though this is pretty much the case, there’s more to vodka than you might expect. Here we take a look at some of its chemical secrets.

The Chemistry of Rum: Fruity esters and woody lactones

November 12, 2015 7Comments 0Likes 166Views

Infographic on the chemistry of rum. Rum is made from molasses, sugar cane juice, or cane syrup, and is fermented then distilled. It is then aged in oak barrels before different distillates are blended for consistency. Rum has a higher ester content than other spirits, giving more fruity flavours. Acids contribute towards the production of these esters, but are also important for flavour. A number of rum flavour compounds originate from the barrels the rum is aged in, including phenolic compounds and oak lactones. White rums have their colouration removed by filtration through charcoal. This can also affect flavour, as some compounds are lost during filtration. — Click to enlarge

For the latest in the alcohol chemistry series, we’re looking at a pirate’s favourite spirit: rum. It’s actually hard to describe what constitutes a rum, because there’s not really a fixed definition; different countries have different standards that rums have to meet. Still, despite the differences in types, there’s still a lot of chemistry in common.

The Chemistry of Cider

June 30, 2015 1Comment 0Likes 150Views

Having looked at the chemistry behind beer previously, it seemed only fair to also take a look at cider for all the cider drinkers out there. On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour?

Why does asparagus make your wee smell? chemistry

Why Does Asparagus Make Your Wee Smell? Book Cover Reveal!

June 26, 2015 1Comment 0Likes 91Views

It’s been a while since the last news on the book, but it’s still very much on its way – and here’s the cover to prove it! It’s out in the UK on October 8, 2015, and it’s already available to preorder on Amazon here. A little more information follows if this is the first you’ve heard about it!

The Chemistry of Gin (And Tonic!)

April 21, 2015 8Comments 0Likes 170Views

Infographic on the chemistry of gin. Gin comes in three main types: compound gin, where the botanicals are added without redistillation; pot-distilled gin, where botanicals are soaked in a spirit which is then redistilled; and column-distilled gin, where a highly concentrated spirit is redistilled with botanicals. Most gins are primarily flavoured by juniper berries, and these and other botanicals contribute a range of terpene compounds which give woody, piney, sweet and spicy aromas and flavours. Coriander seeds are also commonly used, with linalool a key compound. Tonic water adds a bitter flavour, due to the presence of the anti-malarial compound quinine. — Click to enlarge

For the fifth in the ‘Alcohol Chemistry’ series, we turn to gin. As with other types of alcohol, there are a huge number of different chemical compounds present, but it’s possible to identify a range of significant chemical contributors to its aroma & flavour. Here, we take a look at those compounds and where they come from.