Impact of WRRC Flavor Chemistry Research. The rapid increase in knowledge of flavor science beginning in the 1940s was powered by advances in chemical analysis. The WRRC was at the forefront in this ...

Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee "Decaffeination has a rich history, and now almost all coffee producers use one of three common ...

Education: BS in chemistry, New York University; PhD in Agricultural and Environmental chemistry, University of California, Davis Favorite flavor molecule: 2-acetyl-pyrroline.

The combination of chocolate and cinnamon is a classic that seems intuitive - but behind this delicious duo there is ...

Arielle Johnson, Ph.D. ’14, knew she wanted to study food science after a research project on Turkish ice cream, a dessert made stretchy with orchid root. Now, Johnson is an established food scientist ...

She not only has a Ph.D. in chemistry, but she also was the resident scientist at Noma, a fine-dining establishment in Copenhagen that has been named the World’s Best Restaurant five times since ...

Luckily, Robert J. McGorrin, PhD, a professor of flavor chemistry at Oregon State University and fellow at the American Chemical Society, was willing to speak with us.

The Flavor and Extract Manufacturers Association, or FEMA, keeps a list of safe raw materials used for products marketed in the U.S. But hey, this is chemistry, remember? Sometimes, shit happens.

This animation shows the steps to the Swiss water process. The Swiss water process is prized for its chemical-free approach and its ability to preserve most of the coffee’s natural flavor. This ...

For many people, the aroma of freshly brewed coffee is the start of a great day. But caffeine can cause headaches and jitters in others. That's why many people reach for a decaffeinated cup instead.

(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 ...

Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee "Decaffeination has a rich history, and now almost all coffee producers use one of three common ...