The diverse flavors of over 7,500 apple cultivars arise from biochemical differences in compounds such as aldehydes, alcohols, and esters, which influence aroma and taste. Varieties exhibit varying sweetness and tartness based on their sugar and acid ratios, primarily influenced by fructose and malic acid levels. Tannins also contribute to flavor.
The mango is a classic summer fruit, but for some it can bring out a rash when they handle or eat it. This irritation is not unique to mangos – in fact, there’s some surprising chemistry in common between mangos and poison ivy. In this post, we look at the chemical culprit, as well as some of the chemical compounds behind the flavour and aroma of mangoes.
With blackberry season approaching, here’s a quick graphic looking at blackberry colour chemistry. Posts have been a bit few and far between over the last week or so as I was off at ACS Philadelphia (post on that to come shortly), but the pace will be picking back up again this week!
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.
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.
Dried plums, more commonly referred to as prunes, have a reputation for being a good remedy for constipation. This is, in part, due to their high fibre content – but is there actually any proof for their efficacy? And if so, are there additional chemical reasons? This graphic takes a look at the facts, and also finds an unusual connection between prunes and chewing gum.
