Cinnamaldehyde: Chemistry in its element

This week, we discuss reflections from this year's American Association for the Advancement of Science (AAAS) annual meeting and the latest advances in plasma chemistry with Rebecca Trager and Mason Wakley. The annual meeting of the AAAS kicked off in Phoenix, on the heels of the ...  Show more

Welcome to our latest podcast series, The chemical breakdown. Each week, we dive deeper into two stories we've covered here at Chemistry World, providing insight into the facts, why you should care, and what it means for the chemistry community. We also give you that week's headl ...  Show more

Cinnamon is used all over the world. It makes cookies, cakes, tea, and coffee taste and smell amazing, and it’s also used in lots of savory foods!But where does cinnamon come from…before it gets to the grocery store? We asked spice expert Pooja Bag to help us find the answer.Got ...  Show more

What’s the coolest flavor of the holiday season? It's peppermint, obviously, and it’s showing up in everything from coffee to chocolate and cookies to ice cream right now. But while standing in line for a peppermint mocha is a standard feature of the holiday season today, there w ...  Show more

Think about the best meal you’ve ever eaten: Maybe it was in a restaurant in a far-off city, or perhaps it was a home-cooked meal made by someone you love. No matter where or what it was, odds are what made it so memorable was the flavor.

Flavor is arguably the most impo ...

Will eating mint cancel out the feeling of spice in your mouth? How do you manipulate aroma compounds to mimic the taste of lemon? When it comes to the science of flavor, there is no shortage of questions to ask. On this episode, Dr. Samantha Yammine is joined by renowned flavor ...  Show more