Did you know that the wasabi in most supermarkets and restaurants isn’t wasabi? Or that a chemical synergy between dried seaweed and raw fish enhances the savoury flavour of sushi? This infographic was a request from my sushi-mad seven-year-old son and looks at a range of sushi science, from the sticky rice to the pungent pickled ginger.
For over a century, chemists have made flavour molecules to evoke particular tastes. How do they know which compounds create a particular…
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 have some extraordinary chemistry to thank for some of their hues.
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, we take a look at the compounds behind the heady aroma of elderflower, as well as those behind that of elderflower, and also examine the claims of toxicity of elderberries.
Most people probably know that citric acid is the source of a lemon’s sourness and acidity. However, it’s not the only acid found in fruits, or even in lemons. In fact, there are a whole range of different acids, with the particular ones present varying from fruit to fruit. This graphic takes a look at some of the main players and the fruits they’re found in.
The creaminess of camembert is bested by few other cheeses – but it also has a strong smell to rival blue cheeses that reminds you of its presence in your fridge! Additionally, unlike many other cheeses, as it’s left for longer its insides start to become more gooey. Here we take a look at some camembert chemistry, and try to uncover the chemical reasons behind the cheese’s unusual characteristics.
