2026 3+4

Abstract. Doty (Odors as cognitive constructs: history of odor classification and attempts to map odor percepts to physical and chemical parameters. 2025.

Flavor formation and expression exhibit significant spatial heterogeneity. However, traditional homogenization-based methods obscure tissue structure,…

The Australian native plant, Acacia dealbata, is prized for its fragrance, yet a comprehensive chemical analysis of its tissues and the efficacy of su…

Abstract. Olfactory perception is a complex process driven by the chemical properties of odorants and shaped by a multitude of individual factors. As a res

Lawmakers will ban use of 31 meat-related names as part of efforts to help livestock farmers in food supply markets

Following historic highs in 2025, the price of coffee has started to come down. What is driving this decline? Alongside strong supply, a range of other factors are influencing the way in which prices are going.

Black sesame is the latest plant-based product to go viral, with its appealing colour and nutty taste.

Traditional method for quality control and consistency of natural flavouring materials is time-consuming and labourious. Novel online Py-GC/MS method demonstrated strong repeatability and reproducibi...

A key sweet compound was isolated from Hawk tea. Its structural elucidation, taste evaluation and molecular docking with TAS1R2/TAS1R3 receptor were performed.

Passion fruit is known for packing almost as much protein as an egg and can easily be incorporated into recipes for breakfast, lunch, or dinner.

Die stille Kraft hinter dem Produkt

Givaudan mischt als weltgrößter Aroma- und Duftstoffhersteller Milliardenmärkte auf – von Softd

Forget pretty paintings. Anicka Yi makes art that floats, rots, smells and thinks – and collectors

Flavors and aromas are essential to food quality, but their volatility and chemical reactivity make them highly susceptible to loss during processing …

The utilization of white champaca (Michelia alba D. C.) is largely dictated by the physical state of its flowers (fresh or dried), which significantly impact...

Journal of Food Measurement and Characterization - Volatile sulfur compounds (VSCs) have a direct influence on sensory profiles owing to their unique aroma properties and low odor thresholds. The...

Odorant-binding proteins (OBPs) are stable, broad odor-binding proteins identified across thousands of species from insects to vertebrates, including …

The olfactory characteristics of flowers have diverse biological and industrial applications. The physicochemical properties of odorants can reveal information about the molecules responsible for a flower’s scent. In particular, the distinct molecular characteristics are revealed by vibrational spectra in the fingerprint region. In this study, we calculate the vibrational spectra of compounds from two flower families: Orchidaceae and Apocynaceae. We classified these molecules based on their vibrational spectra using a spectral clustering algorithm and analyzed the most representative vibrational modes. This method effectively clusters molecules with distinctive odors, such as garlic, decay, and sweetness, which are associated with compounds containing heteroatoms (N and S) or conjugated systems. The clustering obtained by infrared spectroscopy reflected a better classification by compound odor compared to Raman spectroscopy and vibrational density of states. Hence, some vibrational modes, particularly those associated with specific functional groups, may play a major role in odor discrimination. These findings suggest that vibrational spectra can offer odor-relevant information for olfactory categorization.