This week’s Feedback column (that I write) in New Scientist magazine has five segments. Here are bits of each of them: Love ostriches — The known risks – corporate, financial, personal, sexual – of starting an ostrich farm are perhaps not so well known in New England as in old England…. Coffee aromatherapy — Praewpat Pachimsawat, Manita Tammayan, […]
This week’s Feedback column (that I write) in New Scientist magazine has four segments. Here are bits of each of them: A frothy matter — A report called “Beer foam is a carrier of aroma” may be the crushing blow beer foam aroma sceptics – if there are any – feared…. Hierarchy of dog needs — … Maslow’s […]
One time-consuming way to make instant coffee from coffee—in a factory—involves removing most of the coffee aroma, then later adding it back to the coffee, so that later still—when someone makes the instant coffee in preparation for serving it to someone who will, still later still, drink it, it smells like coffee. A new study […]
What may be an advance in the understanding of ice cream sticks’ aroma influence emerges from a reading of a now-almost-two-decades-old study. First, for anyone not familiar with ice cream sticks, here is an image of some generic ice cream sticks: “The Impact of Wood Ice Cream Sticks’ Origin on the Aroma of Exposed Ice […]