date:Aug 21, 2012
The study presented at the244thNational Meeting Exposition of the American Chemical Society analysed more than 1,700 natural compounds that help to make up the flavour of common foods. In particular the team focused on foods that are suggested to have mood enhancing effects.
Led by Dr Karina Martinez-Mayorga from the Torrey Pines Institute for Molecular Studies, USA, the research team compared the physicochemical and structural properties of the flavour molecules, with approved antidepressant