Explore the role of higher alcohols in spirits. Uncover how these compounds influence aroma and flavour, and why careful management is key to crafting exceptional spirits

Discover the science behind milk-washing in cocktails and why plant-based milks fall short. Learn how traditional milk clarification works, when to use it, and why animal milk proteins like casein and whey are essential for achieving that perfect, silky texture

Uncover the science of fresh-cut-grass aromas in fragrances and flavours. Learn how compounds like hexanal and cis-3-Hexenyl acetate create that signature green, natural scent found in perfumes and food products

Learn about esters and their role in shaping the aroma and flavour of beverages like beer, wine, and spirits. Discover how these organic compounds are formed during fermentation and aging

Explore terpenes—organic compounds in citrus, pine, hops, and flowers. Learn about their aromatic qualities, types, and their role in natural aromas and flavours.

Explore the brain regions involved in food cravings and drug addiction, and how dopamine and neuroplasticity influence these behaviors.

Is clarification always needed in cocktails? Explore why bartenders are making drinks transparent and what it means for flavour and presentation in mixology

Discover how our sense of touch affects flavour perception. Learn how texture, temperature, and the feel of utensils enhance our culinary experiences

Discover the science behind flavour pairing and explore its benefits and potential pitfalls in culinary arts and mixology

Discover the roles of terpenes, aldehydes, ketones, esters, lactones, phenols, and fusel oils in defining the flavours and aromas of food and beverages.

Discover how the sounds around us, from music to the crunch of crisps, can enhance and alter our perception of food and drink flavours

Explore how understanding the aromatic complexities of raw materials can elevate beverage creation by focusing on one main flavour and skillfully blending complementary aromas.

Discover how high altitude, low pressure, and cabin noise impact flavour perception, making airplane food taste different. Learn the science behind in-flight dining experiences.

Explore how sensory experiences, particularly taste and smell, can trigger vivid memories and emotions, inspired by Marcel Proust’s famous 'madeleine moment

Learn about bitterness, its role in flavour profiles, and how it affects our taste experience

Explore why our taste perception diminishes when we are sick and the science behind this phenomenon

Learn about dryness in drinks, what it means, and how it affects the overall flavour experience

Investigate whether sweetness can be detected through smell and the science behind this sensory experience

Explore the connection between flavour and sight, and how visual cues influence our taste experiences

Understand the pyramid of notes and its significance in flavour profiling and aroma