Led by Dante Guadagni (1920–2010) and Buttery in the 1960s, studies by WRRC researchers helped establish the role of odor thresholds in flavor chemistry. Whereas earlier studies focused mainly on ...

Favorite flavor molecule: 2-acetyl-pyrroline ... but there’s not really any kind of formal education combining lab science and chemistry with cuisine.” Related: Podcast: Sarah Reisman and ...

Prominently featured in The Inner Circle, Carol Karahadian is acknowledged as a Pinnacle Professional Member Inner Circle of Excellence for her contributions in Sensory and Consumer Science.

Arielle Johnson, Ph.D. ’14, is an established food scientist, advising restaurants and food manufacturers internationally. (Courtesy photo) Arielle Johnson, Ph.D. ’14, knew she wanted to study food ...

I'm a chemistry professor who has taught lectures ... retaining all—or at least most—of the other chemical aroma and flavor compounds. Decaffeination has a rich history, and now almost all ...

If you’re interested in becoming a flavor chemist, you start by studying biology and (duh) chemistry. Then, Sam says, you have to learn the language of flavor science and how it describes things ...

Read on for insight into what these chemistry terms mean and how they affect the final flavor in your glass. At its most basic, Brix is a scale used to measure the total dissolved compounds in g ...

(The Conversation is an independent and nonprofit source of news, analysis and commentary from academic experts.) Michael W. Crowder, Miami University (THE CONVERSATION) For many people, the aroma ...

I'm a chemistry professor who has taught lectures ... all – or at least most – of the other chemical aroma and flavor compounds. Decaffeination has a rich history, and now almost all coffee ...

I’m a chemistry professor who has taught lectures on why chemicals ... caffeine while retaining all – or at least most – of the other chemical aroma and flavor compounds. Decaffeination has a rich ...