Color and Food

As most of us have experienced, we eat not only with our mouth, but also with our eyes. Wine color is the first characteristic evaluated by sommeliers and wine experts. It gives an expectation of what you are about to drink and activates memories in your brain. Because of these brain memories, often, reliance ofContinue reading “Color and Food”

Something about mass spectrometry

In a previous post I wrote about the fact that mass spectrometry is one of the tools used by food chemists. Now, I want to share with you a scientific article I recently published regarding coffee aroma. The story started when Nicky, a Thai student, came to our lab in Italy. She arrived with thousandsContinue reading “Something about mass spectrometry”