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American Chemical Society


Why doesn’t coffee taste like caffeine?

A team of researchers discovered that coffee molecules, such as melanoidins, significantly reduce the bitterness of caffeine. When combined with chlorogenic acid, these compounds halve the bitter taste of caffeine, suggesting a complex formation prevents interaction with bitter taste receptors.

SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateJun 3, 2026

Less trippy, more therapeutic ‘magic mushrooms’

Researchers have synthesized modified versions of psilocin that retain therapeutic activity while producing fewer hallucinogenic-like effects. The compounds, including 4e, demonstrate favorable stability for absorption and enable a gradual release of psilocin, potentially mitigating hallucinogenic effects.

SourceAmerican Chemical Society·JournalJournal of Medicinal Chemistry·DateMar 6, 2026

Big and small dogs both impact indoor air quality, just differently

A study by the American Chemical Society found that small active dogs produce more airborne particles, while larger dogs release more microbes into the air. The research suggests that dogs can impact household air quality at a level similar to or more than humans, and highlights the importance of including pet emissions in ventilation ...

SourceAmerican Chemical Society·JournalEnvironmental Science & Technology·DateMar 3, 2026