The term aromaticity is a basic, long-standing concept in chemistry that is well established for ring-shaped carbon compounds. Aromatic rings consisting solely of metal atoms were, however, heretofore ...

Aromaticity is one of chemistry’s oldest concepts to describe the behavior of molecules. Chemists created it 150 years ago to help visualize and explain the bonding, structure, and reactivity of ...

NMR spectroscopy is a powerful technique that is ideally suited to the characterization and analysis of a diverse array of chemical compounds. Unlike many other analytical techniques, NMR spectroscopy ...

Scientists at the University of South Florida Health (USF Health) have discovered a new mechanism that helps neurons sense signals from the gut microbiome. The finding explains how fenchol—a natural ...

The flavor and fragrance company Symrise is working with the Belgian biotech firm ChemCom to identify aromatic compounds that block the receptors of unpleasant odors. The partners will use ChemCom’s ...

Aroma is an important sensory factor in the perception of food. But what exactly makes a food smell pungent, or savory, or foul? The chemistry of aroma, or smell, can be very complex. There are an ...

Gas chromatography–ion mobility spectrometry (GC–IMS) is a recent technique applied to food flavor analysis – including the evaluation of food freshness, processing of food products, and changes in ...