Chemistry Central publishes high-quality peer-reviewed open access research in chemistry.
Wine experts and novices could not identify the proportion of red and white grapes in a selection of Champagnes, showing that they do not contribute to flavour in a straightforward manner.
Charles Spence discusses how the shape of chocolate may affect it's perceived sweetness
The shape and colour of the plate influenced taste perception but not in a straight-forward manner, with evidence of an interaction between the two variables.
Whisky was rated as more grassy, sweet or woody, depending on the environment of the room, with the "woody" room providing the most enjoyable whisky drinking experience.
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