Tag: food science

The Chemistry of Bell Peppers

The Chemistry of Bell Peppers – Colour and Aroma

The Chemistry of Bell Peppers
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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.

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The Chemistry of Elderflower & Elderberries

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

The Chemistry of Elderflower & Elderberries
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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.

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A Guide to Fruit Acids

A Guide to Common Fruit Acids

Guide to Fruit Acids
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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.

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The Chemistry of a Camembert

The Chemistry of Camembert

The Chemistry of a Camembert
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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.

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Baking Bread: The Chemistry of Bread-Making

Infographic on the chemistry of making bread. Mixing flour proteins (glutenin and gliadin) with water forms a gluten network, held together by hydrogen bonds and disulfide crosslinks. Kneading dough strengthens the network. Starch in flour is converted by enzymes into sugars, which are used by the yeast during fermentation. Sugars also participate in flavour-forming browning reactions. Yeast fermentation produces carbon dioxide, bubbles of which cause the bread to rise. Fats weaken the gluten network and give a softer bread. Baking soda produces carbon dioxide during baking, helping bread rise.
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Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four ingredients. However, there’s a lot more chemistry to it than meets the eye; here we delve into the science to work out what’s going on in your loaf.

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