By examining the chemistry behind these compounds and their contribution to flavor development, we'll uncover how fermentation transforms simple ingredients into complex, unforgettable scotch.

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

Natural flavoring: it’s on so many ingredient lists that you might not even notice it anymore. But what does it mean? Does it ...

and phenolic compounds. Fermentation: A metabolic process that converts sugars to acids, gases, or alcohol using microorganisms, often used to preserve food and enhance its flavor and nutritional ...

But does the heat and time required to ferment this mighty berry strip out any of those potential health-promoting compounds? Researchers in ACS Food Science & Technology examine fermentation's ...

Sour beers have become a fixture on microbrewery menus and store shelves. They’re enjoyed for their tart, complex flavors, but some can require long and complicated brewing processes. Researchers ...

This method also demonstrated enhanced stability and bioactive compound ... Lipid oxidation: A chemical reaction that can lead to rancidity in fats and oils, affecting the flavor and safety ...

Building on its proven precision fermentation ... this diverse class of compounds has long been investigated for numerous medical and research applications. Traditional chemical synthesis methods ...

"That means that in the future your phone can help save the flavor of ... published in Analytical Chemistry. Methylglyoxal is a dicarbonyl compound found in both wine fermentation and human ...