Magnetic particles may help improve wine flavor, aroma
The biochemistry behind wine making is fascinating. Wine and the grapes used to make it contain many different volatile compounds that contribute to the specific flavors and aromas. Sometimes, though, there is an increase in compounds that can produce strong off flavors and aromas. Researchers at the University of Adelaide developed a way to remove one of these suspect compounds without affecting the pleasant bouquet of the wine. They published their findings in the Journal of Agricultural and Food Chemistry. Read more at the source.
Beef peptides block bitterness
Some ingredients used to formulate food and beverage products have bitter tastes that are off-putting to many consumers. Researchers found that certain beef protein-derived peptides function as bitter taste blockers and may hold promise as ingredients that can help make food products taste better.
The researchers used enzymatic hydrolysis of beef protein. They found that peptides produced from the enzymes trypsin and pepsin were the most effective at inhibiting the ability of quinine to activate the human bitter taste receptor, T2R4. Tests conducted with an electronic tongue showed that the peptides were effective at reducing the bitterness taste of quinine. Read more at the source.
CRISPR technology promises ‘designer seeds’
An agricultural technology start-up is developing a process to “personalize” seeds through genetic alteration so precise that it may allow customization according to conditions at individual farms.
Inari Agriculture, founded in 2016, recently unveiled plans for its process, which comprises multiple tools, including gene editing. Inari executives say their technology has the potential to account for soil, weather and other conditions so precisely that it can tailor seeds to the needs of individual farms. Read more at the source.