Tiffany Rogers

A three-column infographic, titled “Faking Flavors with Chemistry,” explaining how artificial flavors are formulated and produced.
The first column highlights three early artificial flavors: vanillin (vanilla, 1870s), methyl anthranilate (grape, early 1900s), and diacetyl (butter, 1920s). 
The second column points out that it’s more common for flavors to have several chemical contributors. Chemists determine these using analytical methods. The primary method used is gas chromatography, which separates compounds in a sample according to their boiling points and solubilities. The output tells us how much of each compound is present, and the chromatograph can be connected to a mass spectrometer and a sniff port for further identifying information.
The third column discusses how flavor molecules are made once they’ve been identified. Usually, they’re extracted from plants or made in the lab. However, chemists are turning to biotechnological methods, which allow them to market produced flavor molecules as natural. One method is biosynthesis, in which microbes metabolize simple chemical building blocks to make flavor compounds over multiple reaction steps. Another method is biotransformation, which uses microbes or their isolated enzymes to make flavor compounds from a similar starting substance in simple reactions.


For over a century, chemists have made flavor molecules to evoke particular tastes. How do they know which compounds create a particular flavor, and how do they make these molecules? cen.acs.org/food/food-sc...

#NationalChemistryWeek #ACS_NCW #SpiceChemistry #chemsky

A piece I wrote for Chemistry World on a graphene supramolecular gel used as a matrix for pharmaceutical crystallization.

Such a fun article to write because I got to return to the gel world for a bit 🌍👩‍🔬🧪

Looking forward to next months talk at SPIDoc's - MSCA Doctoral Network career day, chatting through my journey in science and working in scientific publishing! 🧪👩‍🔬 📚

A promotional graphic for Nanoscale Horizons 10th anniversary

2025 is beginning of our celebrations for the 10th Anniversary of Nanoscale Horizons! 🔟🥳

We invite you all to you to take part, contribute and enjoy our activities, which you can read more about here👉: blogs.rsc.org/nh/2025/02/1...

#chemsky #nanoscience #RSCnano

Image showing cards depicting a number of contemporary women in chemistry

Image showing a selection of women in chemistry history graphics

Today is the International Day of Women and Girls in Science 👩‍🔬🧑🏽‍🔬

The Women in Chemistry category on the Ci site has a range of graphics on women in chemistry, both historical and present-day! www.compoundchem.com/category/wom...

#ChemSky 🧪 #WomenInScience

Celebrating George Whitesides' 85th birthday - a cross-journal collection to mark this special occasion

The @roysocchem.bsky.social have published a special collection honoring Prof George Whiteshide for his 85th birthday and celebrating the profound impact on chemistry that he's had through his research, leadership and mentorship of generations of exceptional scientists! rsc.li/whitesides

A great way to kick off the year @ the Chemical Nanoscience and Nanotechnology (CNN) Interest Group Symposium in January 🧪 discussing all things nanoscience & nanotech - I hope to see you there!

Self-assembled gold nano onions. Work by Atena Solea @atenasolea.bsky.social published #openaccess in 'Nanoscale': pubs.rsc.org/en/content/a...
#chemsky #EPFL 🧪 #nanoscience

The Royal Society of Chemistry Advancing excellence, connecting chemical scientists and shaping the future of the chemical sciences for the benefit of humanity.

Hello world. We're here to create chemistry with our growing global community. Find out more about us at www.rsc.org. What would you like to hear about from us on @bsky.app?