2025 11+12

The study shows how the brain quickly sorts odors using fast rhythms and later decides whether each smell feels pleasant or unpleasant.

University of South Florida

If you want to use your mindset to change your eating experience, you first need to understand what research has told us about psychology and food.

The study of flavor is undergoing a paradigm shift, moving beyond traditional descriptive approaches towards a predictive and mechanistic science. Whi…

The integration of artificial intelligence (AI) into flavor development is reshaping the food industry by enhancing precision, efficiency, and innovat…

Perfume tourism is booming, and these seven locations are paving the way with unique perfume experiences, factory tours, museums, and more.

A group of researchers from the State University of Campinas (UNICAMP) in the state of São Paulo, Brazil, developed a product made from native bee honey and cocoa bean shells that can be consumed directly or used as an ingredient in food and cosmetics. The results were published in the journal ACS Sustainable Chemistry & Engineering, which featured the study on its cover.

Abstract. The mechanisms involved in the discrimination of basic tastes have been previously studied. However, the mechanisms that differentiate between va

Coffee is widely consumed worldwide and recognized for its sensory complexity, resulting from the interaction among genetic, environmental, and post-harvest processes. Fermentation is a critical st...

Durian (Durio zibethinus Murr.) is a tropical fruit valued for its distinctive aroma and bioactive potential. Unlike earlier reviews that broadly describe nutritional composition, this work focuses...

“Progress happens when we choose to make it happen. It happens through choice and effort. And ultimately, to make progress happen, we have to believe in it.”

Scientists confirm humans have a "remote touch" sense to detect objects through mediums like sand, surpassing robots. This finding could revolutionize assistive tech and robotics.

NIMS has been developing chemical sensors as a key component of the artificial olfaction technology (olfactory sensors), with the aim of putting this technology into practical use. In this study, explainable AI (XAI) was used to reveal how chemical sensors discriminate among various odorant molecules. The findings may help guide the selection of receptor materials for developing high-performance chemical sensors capable of detecting odorant molecules. The achievement is expected not only to improve the performance of artificial olfaction but also to advance understanding of human olfactory mechanisms. This research was published online in ACS Applied Materials & Interfaces on September 9, 2025.

Biomimetic olfactory and taste biosensors replicate human sensory functions by coupling selective biological recognition elements (such as receptors, binding proteins, or synthetic mimics) with highly sensitive transducers (including electrochemical, transistor, optical, and mechanical types). This review summarizes recent progress in olfactory and taste biosensors focusing on three key areas: (i) materials and device design, (ii) artificial intelligence (AI) and data fusion for real-time decision-making, and (iii) pathways for practical application, including hybrid platforms, Internet of Things (IoT) connectivity, and regulatory considerations. We provide a comparative analysis of smell and taste sensing methods, emphasizing cases where integrating both modalities enhances sensitivity, selectivity, detection limits, and reliability in complex environments like food, environmental monitoring, healthcare, and security. Ongoing challenges are addressed with emerging solutions such as antifouling/self-healing interfaces, modular cartridges, machine learning (ML)-assisted calibration, and manufacturing-friendly approaches using scalable microfabrication and sustainable materials. The review concludes with a practical roadmap advocating for the joint development of receptors, materials, and algorithms; establishment of open standards for long-term stability; implementation of explainable/edge AI with privacy-focused analytics; and proactive collaboration with regulatory bodies. Collectively, these strategies aim to advance biomimetic smell and taste biosensors from experimental prototypes to dependable, commercially viable tools for continuous chemical sensing in real-world applications.

The aroma of cinnamon and nutmeg smells like sweet autumn nostalgia in the US, but the real story behind pumpkin spice is far spicier.

They are objecting to a restaurant chain's application for longer opening hours.

Sustainability, personalization, health-conscious consumption, and plant-based alternatives are among the key trends shaping the flavors space, as F&B innovators create new flavor profiles that offer functional benefits and complex yet authentic tastes.

CORVALLIS, Ore. – Researchers have taken a significant step toward creating a standardized language for describing the aromas of cannabis and hemp. “Aroma plays a key role in how consumers judge cannabis quality, yet until now there’s been no standardized language to describe it,” said Tom Shellhammer, professor of food science and technology at Oregon State University. “This research lays the groundwork for a shared vocabulary that benefits consumers, retailers and growers.”

Understanding food aroma remains challenging due to the complex interactions of volatiles and the subjectivity of sensory evaluation. The integration …

Men with higher testosterone levels produce body odors and smells that others rate as more dominant. This held up among other men and women.

Isabella Dalla Ragione hunts in abandoned gardens and orchards for forgotten fruits, preserving Italy's agricultural heritage and saving varieties which could help farmers withstand the vagaries of a changing climate.

How plants decide when to flower

Discover how Urolithin A, derived from foods like pomegranates, boosts the immune system, combats cellular aging, and reduces chronic disease risk in adults.

After years of research, chef Omer Al Tijani has unveiled the first English-language Sudanese recipe book, a story of food, war and travel.

A berry used in traditional folk medicine holds a remarkable power to restore healthy fat metabolism as well as insulin sensitivity in a diabetes model in mice.

Tearing up, sweating and other bodily functions are all signs that the body is trying to expel spicy foods as quickly as possible. But there is a simple reason why some people enjoy those sensations

Flavor still rules bakery and snacks, but in 2026, the way they feel is fast becoming the new measure of delight.

La viticulture française est malade. Les sénateurs français viennent de publier un rapport pour tirer la sonnette d’alarme et livrer leurs recommandations. Comment expliquer que le vin soit moins cher que l’huile d’olive ? » s’indignent les sénateurs

Música, danza, arte y esencias olfativas se combinan en la 'Fiesta Criolla', una singular propuesta que dirige Jordi Savall en el Liceu este jueves. El maestro regresa al Gran Teatre con una propuesta de arte total en la que se ha aliado con el artista plástico Santi Moix y que promete ser un lujo para los sentidos.

Kendra Pierre-Louis steps in as interim host and dives into the science behind why some foods—especially mayonnaise—can gross us out.