Tag: Flavor loss

Our sensory experiences are more fragile than we think, with factors like aging and illness playing a significant role in how we perceive food. According to research, many adults experience a noticeable decline in their ability to taste and smell as early as their 50s or 60s, leaving them to wonder why does food taste good anymore?.

The U.S. Department of Agriculture reports that consumer confusion over date labels contributes significantly to the 30% of food wasted annually. Many home cooks face this dilemma with their baking and cooking extracts: can you still use expired flavoring? The answer often lies in understanding the difference between quality and safety.

According to a 2003 study referenced by MDTea, the decaffeination process can strip tea of a significant portion of its beneficial polyphenols and antioxidants. This major reduction in health-promoting compounds is one of the most prominent disadvantages of decaf tea that consumers should understand.

According to the American Spice Trade Association, approximately 877 million pounds of spices are used in the United States each year, most of which are in a ground form. The short answer to whether ground spices are processed is yes, and understanding this transformation from whole plant matter to fine powder reveals why some spices are more flavorful than others.

According to a study published in the journal *Food Science and Technology*, refrigerating certain fruits can drastically decrease their Vitamin C content and antioxidant capacity. Many people instinctively place all fresh produce in the crisper drawer, but this isn't always the best approach. There are several surprising and crucial reasons why you shouldn't we keep fruits in the fridge, affecting everything from flavor to nutrient density.