The sound of salts by Broadband Acoustic Resonance Dissolution Spectroscopy.

Salts are available in different grades and in a wide price range. Some contain more impurities than others, while some have special culinary traits that determine their identity. Acoustic profiling, which is based on the 'hot chocolate effect', may provide an interesting strategy to characterise salts of various origins to underpin their identity.

Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling.

In the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositional differences. Retail conventional ( = 28), organic ( = 14), and grass ( = 12) full-fat butters were collected during the winter and summer seasons.