A long bath in brine is how deli meat gets its taste, texture and shelf life.
Articles on Flavor chemistry
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Knowing a little bit of chemistry can help a lot when your mouth is on fire.
There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Pinpointing the chemical compounds that make a fruit tasty to consumers can help producers breed for even more flavorful crops.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Top contributors
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Professor of Horticultural Sciences, University of Florida
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Senior Lecturer in Chemistry, Swinburne University of Technology
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Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University
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Assistant Professor of Horticultural Sciences, University of Florida
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Professor of Food Science and Technology, The Ohio State University
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Professor of Muscle Biology and Meat Science, University of Illinois Urbana-Champaign