In the spotlight

At Givaudan and IFF, chemists build—and safeguard—new aroma molecules tightly linked to emotion and memory

Michigan State University researcher Emily Mayhew researched the role that aroma plays in determining the sweetness of honey.

Your brain might be quietly deciding what tastes good before you even take a sip. Researchers found that simply changing what people thought they were drinking—sugar or artificial sweetener—could dramatically shift how much they enjoyed it. When participants believed a drink had artificial sweeteners, real sugar tasted less enjoyable, but when they expected sugar, even artificially sweetened drinks became more pleasurable.

Dynamic interactions among aroma compounds, especially odorant masking, constitute key determinants of the intricate flavor profiles of thermally processed foods. However, the molecular- and receptor-level mechanisms governing mutual odor suppression remain largely unclear. This study investigated the reciprocal sensory masking between 2,3,5-trimethylpyrazine and l-menthol via a systematic sensory evaluation. Olfactory receptor screening identified OR5K1 as the responsive receptor for 2,3,5-trimethylpyrazine (EC50 = 27.67 ± 2.02 μmol/L) and OR2W1 as the functional receptor for l-menthol (EC50 = 22.69 ± 3.85 μmol/L). Consistently, quantitative cellular response assays further validated that 2,3,5-trimethylpyrazine and l-menthol exert mutual inhibitory effects on their respective receptors, as evidenced by the significant inhibition of receptor signaling. Moreover, molecular modeling predicted that 2,3,5-trimethylpyrazine and l-menthol competitively occupy the same orthosteric pocket via analogous binding conformations. These results provide novel receptor-level insights into odorant inhibitory effects, connecting sensory perception to molecular recognition, and deepen the mechanistic understanding of flavor perception.

As trends go viral, flavor development timelines are being put to the test.

Kami Newton is a flavour expert, sensory analyst, and founder of Sensory Advantage, whose career took him from wine shelves at Oddbins to leading tasting pan...

The “ripe” note is one of the core flavor attributes that the Society of Flavor Chemists expects all certified flavorists to understand and control. Mastery of this note is essential for accurately formulating fruit flavors such as mango, apple, and strawberry, where the perception of ripeness plays a critical role in overall flavor authenticity and quality. In flavor science, a “ripe” note refers to the sensory impression associated with a fruit (or plant-derived material) at optimal maturity,

The evolution of modern soda is significantly impacting the broader beverage category, with benefits such as functional ingredients spreading to products like teas and sparkling waters.

Discover how texture is reshaping the confectionery industry, from viral freeze‑dried candies to multi‑sensory chocolate innovations. Explore emerging trends, consumer drivers and new opportunities for brands to stand out.

New wearable scent device enhances virtual reality immersion, blending fragrances to match virtual environments for a realistic sensory experience.

Scientists use CRISPR gene editing to eliminate bitterness in grapefruits, potentially opening new markets and making citrus more appealing.

How food and drink brands are reducing sugar without sacrificing taste, texture or clean labels – from rare sugars and fibres to precision fermentation and layered sweetness systems.

Mass spectrometry is already a powerful tool for determining what kind and how many molecules are present in a given sample. But most instruments still analyze their molecules one or just a few at a time, an approach that is inefficient and costly, and in which rare, but significant molecules can easily fall between the cracks.

The Ultimate Guide to Becoming a Flavorist: Answers to Every Question You've Ever Asked What Does a Flavorist Do? A flavorist is a specialized scientist who creates, develops, and improves flavors for the food, beverage, and pharmaceutical industries. Think of them as the architects of taste—the professionals responsible for making sure your favorite strawberry yogurt actually tastes like strawberries, or that your sugar-free gum has a refreshing mint flavor that lasts. The day-to-day work o

Scientists and startups are reinventing cocoa using lab-grown cacao cells and fermentation, as the chocolate industry searches for new ingredient solutions.

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