Coffee smell can be enhanced in reliability and intensity, suggests this study, by adding coffee smell from used coffee: “Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach,” Cyril Moccand, Aditya Daniel Manchala, Jean-Luc Sauvageat, Anthony Lima, Yvette Fleury Rey, and […]
This week’s Feedback column (that I write) in New Scientist magazine has six segments. Here are bits of each of them: Sweet or not, the end — Almost everyone who gets old dies. In a gross way, that brief sentence could sum up a Dutch/Danish/British study called “Use of sugar in coffee and tea and long-term risk of […]
This week’s Feedback column (that I write) in New Scientist magazine has five segments. Here are bits of each of them: Tiny black hole batteries — … They handwave away the swath of problems reputed to afflict anyone who suggests even going near a black hole. Their black hole, they specify, will be a “tiny black hole”. This […]
This week’s Ambiguous Paper Title is: “Coffee and heart failure: A further potential beneficial effect of coffee,” Anna Vittoria Mattioli and Alberto Farinetti, Nutrition, Metabolism and Cardiovascular Diseases, 2023.