Tag: drink

How is coffee decaffeinated_

How is decaffeinated coffee made? The chemistry of coffee decaffeination

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How is coffee decaffeinated_
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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!

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The Chemistry of Cider

The Chemistry of Cider

The Chemistry of Cider
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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?

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The Chemistry of Gin

The Chemistry of Gin (And Tonic!)

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.
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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.

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