Whiskey webs—the web-like pattern that forms when drops of whiskey dry up—might be used to identify counterfeit American whiskey, according to a study published in ACS Nano.
The researchers explained that when droplets of a complex mixture evaporate, the nonvolatile components that remain may form various patterns. This phenomenon is referred to as the “coffee ring effect,” and it is something that scientists have studied for quite some time. The pattern depends on what the liquid is and what its components are. Previous research has shown that when diluted drops of various brands of American whiskeys dried on a glass surface, they formed web patterns, according to an American Chemical Society press release.
The current study went further into the characteristics of the whiskey webs and, through digital image analysis, found that each of the whiskey webs from the various brands of American whiskeys was unique. “In summary, the results reported here show that whiskeys are chemically complex liquids whose chemical profiles not only distinguish each product but are also responsible for the uniqueness of each product-specific pattern of deposits from drying droplets,” wrote the researchers. They added that the method to analyze the distinct web patterns “could be used for sample analysis and counterfeit identification.”
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
As health-conscious consumers seek refreshing, flavorful, and satisfying alternatives to traditional alcoholic beverages, no- and low-alcohol beers, spirits, and mocktails are gaining popularity, spurred by innovations in flavor, function, and variety.
Panasonic 2020 Food Services & Food Retail During COVID-19 report.
A discussion of the use of VeriVin Raman spectroscopy technology to detect wine fraud.
Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.
Highlights from IFT’s Food Safety Transformation InFocus.
Scientists from the USDA's Agricultural Research Service (ARS) have identified a new way to detect the presence of live African Swine Fever Virus (ASFV) that minimizes the need for samples from live animals and provides easier access to veterinary labs that need to diagnose the virus.
The report, prepared by USDA’s Agricultural Marketing Service in coordination with the Office of the Chief Economist, summarizes market conditions, fed cattle prices, boxed beef values, and the spread before and after the fire and plant closure at the Tyson Holcomb, Kan., plant, and before and during the COVID-19 pandemic.
According to The Wall Street Journal, Coca-Cola Co. said it believes the biggest challenges of the pandemic are behind it, despite the current surge in coronavirus cases in many parts of the United States.
The European Food Safety Authority (EFSA) has released a draft approach that aims to harmonize assessments of the intake of these nutrients, the potentially hazardous properties of excessive intakes, and the overall risks for consumers.
The U.S. Food and Drug Administration (FDA) has announced that routine inspections of small businesses to verify compliance with the FDA Food Safety Modernization Act’s (FSMA) Intentional Adulteration (IA) rule will begin in March 2021.
