2025 11+12

To promote the intelligent development of the poultry industry, this study systematically analyzed volatile organic compounds (VOCs) in three Chinese …

With climate change and higher incidences of crop diseases, global cocoa production and supply is being threatened. A research team from the National University of Singapore (NUS), motivated by these reports, set out to enhance the taste of carob, making it a more appealing and sustainable alternative to cocoa.

The mechanism by which odorants are recognized by olfactory receptors remains primarily unresolved. While charge transport is believed to play a significant role, its precise nature is still unclear. Here, we present a novel perspective by exploring the interplay between the intrinsic energy scales of odorant molecules and the gap states that facilitate intermolecular charge transport. We find that odorants act as weak tunneling conductors mainly because of the limited magnitude of electronic coupling between frontier molecular levels. This behavior is further connected to electron–phonon interaction and reorganization energy, suggesting that physically meaningful values for the latter parameter emerge only in the deep off-resonant tunneling regime. These findings complement the swipe card model of olfaction, in which an odorant needs both the right shape to bind to a receptor and the correct vibrational frequency to trigger signal transduction. Moreover, they reveal that the underlying mechanisms are much more complex than previously assumed.

Our nostrils share the workload like coworkers on rotation.

Meet the thrilling alternative vanillas we're all missing out on, for a vanilla tasting party that's guaranteed to make you fall back in love with the world's favorite flavor!

The contribution of lipid and non-lipid components in peanuts to the formation of the flavor profile during roasting was investigated using defatted p…

A variety of hops (Humulus lupulus L.), also known as Polaris, imparts a unique minty flavor to beer. This study focused on the minty cooling sensations (initial and after tastes) in Polaris beer. Using selectable one-dimensional or two-dimensional gas chromatography–olfactometry/mass spectrometry analysis, 1,8-cineole, 2-acetylpyrrole, and methyl trans-geranate were identified as candidate compounds. Their effect on beer flavor, including the cooling sensation, was assessed using sensory techniques. The sensory tests indicated that the combined effect of all three compounds could contribute to the cooling sensation in Polaris beer, and that methyl trans-geranate was found to be more effective in inducing the aftertaste than the initial taste. In conclusion, a new mechanism involving these three flavor compounds is proposed for the development of a cooling sensation. The characteristics of 1,8-cineole, 2-acetylpyrrole, and methyl trans-geranate in different hop varieties are also discussed.

Inhaling certain scents could potentially delay the onset of cancer, inflammation, and neurodegenerative diseases, researchers explain.

New research challenges the big-game hunter theory, showing early humans & Neanderthals processed and ate plants hundreds of thousands of years ago.

As big brands seek to put a better-for-you twist on familiar food and beverages, food scientists are using technology like AI to ensure flavors and textures aren’t compromised.

Discover four innovative start-ups transforming sugar reduction—from natural sweeteners like yacon and coconut-based blends to cutting-edge enzyme technology and solutions without the aftertaste.

Acesulfame‑potassium (Ace-K) is a high-intensity, non-nutritive sweetener widely used in beverages and processed foods for its stability, synergistic …

Scientists found the first natural proof that underwater volcanoes make ammonia without biology, a reaction that may have helped life begin.

Armed with a background in neuroscience, former Google Brain researcher Alex Wiltschko founded Osmo in 2022 with the aim of digitizing scent...-fragrance-cosmetics/formulation-ingredients

New research could transform how scientists understand cognition and aging, as well as disorders like depression and schizophrenia.

Research reveals why some images feel pleasing while others uncomfortable. The brain prefers visuals that cost less energy.

Artificial intelligence can execute tasks in seconds that once took humans hours, if not days to complete. While this may be great for productivity, some researchers are concerned that our increasing use of AI could be impacting our ability to tackle difficult problems and think critically. To find out where the science stands, and how worried we should be about the potential of AI to change how we think, Ian Sample hears from Madeleine Finlay and Sam Gilbert, professor of neuroscience at University College London

Coca-Cola's R&D hub in Brussels adapts products to local tastes in Europe while maintaining brand integrity. The facility covers conceptualization to market testing, and has pioneered innovations like Fanta and Cappy Bobas bubble tea and adapted US brands such as Fuze Tea and BodyArmor for European markets.

As consumers redefine premium chocolate through taste, ethics and wellness, everyday indulgence is replacing special-occasion luxury – opening the door for brands and retailers to grow margins, build loyalty and differentiate in a tightening, barbell-shaped market

White chocolate is the unexpected addition Giada De Laurentiis adds to her cauliflower soup with spicy salami for a velvety texture.

Discover the top five confectionery flavour trends for 2026. From dessert-inspired indulgence to functional wellness, explore big opportunities for manufacturers in a global flavours market set to reach $28bn.

Smell Under Pressure: What the Nose Reveals About the Brain

Abstract Since antiquity, the sense of smell (olfaction) is considered as a distance sense, just like sight and hearing. Conversely, the sense of taste (gustation) is thought to operate by direct contact, similarly to touch. With the progress of natural sciences, information at molecular, anatomical, and neurobiological levels has also contributed to the taste-smell dichotomy, but much evidence inconsistent with a sharp differentiation of these two senses has emerged, especially when considering species other than humans. In spite of this, conflicting information has been interpreted so that it could conform to the traditional differentiation. As a result, a confirmation bias is currently affecting scientific research on chemosensory systems and is also hindering the development of a satisfactory narrative of the evolution of chemical communication across taxa. From this perspective, the chemosensory dichotomy loses its validity and usefulness. We thus propose the unification of all chemosensory modalities into a single sense, moving toward a synthetic, complex, and interconnected perspective on the gradual processes by which a vast variety of chemicals have become signals that are crucially important to communication among and within cells, organs, and organisms in a wide variety of environmental conditions.

This article introduces the Olfactory Attribution Circle (OAC), a conceptual tool for integrating olfaction, color and semantic attributes in the design of sensory atmospheres. Developed through a multi-method strategy, the research combined a literature review, semi-structured interviews with academic and industry sources, a case study of Every Human (Algorithmic Perfumery), and AI-assisted exploration. The review revealed a lack of tools operationalizing olfactory design within the built environment. Interviews provided practice-based insights on inclusion, intensity calibration, and feasibility, while the case study demonstrated the potential and limitations of AI-driven personalization. AI was employed to generate mappings between 60 essences, semantic attributes, and chromatic codes, refined through authorial curation. Results highlight systematic crossmodal correspondences between scents, linguistic attributes, and chromatic values, underscoring the importance of crossmodal congruence in designing coherent sensory experiences. The OAC enables congruent, human-centered olfactory design, though cultural variability and semantic ambiguity limit universal application. The study positions the OAC as both a methodological contribution and a foundation for future empirical testing across diverse cultural contexts.

The Flavor Genome Project: Mapping the Volatile Compounds That Define the World’s Most Powerful Aromas Why a Flavor Genome — and why now? If the 21st century has a defining axis it is data + …

Could “fatty” or “starchy” one day become accepted as the sixth basic taste alongside the likes of sweet and salty?