The phrase “got your nose,” often accompanied by the pretend seizing of the nose, is part of a quaint childhood game. But wouldn’t it be quite useful if we really could transport our sense of smell elsewhere to help recognize different fragrances or even odors that we do not typically detect?

Americans love bread, but unfortunately, the bread sold by stores in the U.S. is not that fresh or nutritious. Find out how America has completely ruined bread.

Researchers have uncovered the mechanism by which our taste buds detect ammonium chloride, exemplified by the distinct taste of salty licorice, popular in Scandinavia and the Netherlands. They say the discovery provides evidence for the existence of a sixth basic taste.

Currently, fermented dairy products whose flavor enhancement directly arises from biochemical reactions by microorganisms are becoming more meaningful…

An electronic gustatory circuit that can "taste" may open the door to artificial emotional intelligence, according to the Penn State research team that developed the device.

We all tend to use the two words somewhat interchangeably, even though we know they're not the same. An advanced cicerone breaks it down for us.

Choosing the best raspberries is complicated enough without having to worry about all those little hairs. Luckily, they're perfectly natural and harmless.

In the ‘Fashion, Fragrance & the Future‘ edition of The Scented Letter magazine [sign up for the FREE online edition here] we explore the myriad ways that Artificial Intelligence is impacting the world of perfumery – from allowing the perfumers to come up with never before dreamed of compositions, building brand new aroma molecules (and...

Stay cool and hydrated! Discover the benefits of coconut water, nature's Gatorade, and explore its delicious versatility in countless drink recipes.

England currently considers an ‘alcohol-free’ drink as one containing less than 0.05% ABV – differing from a number of other countries that use 0.5% ABV as the definition. A public consultation is now seeking views on whether to raise the threshold for 'alcohol free' to 0.5% ABV.

Letter: Scientists work with food companies to try to improve the health impacts of foods, says Prof Peter Wilde

You've no doubt tried Diet Coke and heard of the likes of Fanta and Dasani. But you've likely never even heard of, let alone tried, Beverly. Here's why.

Thailand may be a relatively small country in terms of geography, but it's a worldwide culinary force. Surprisingly, Thai cuisine's rise was largely by design.

You're probably aware our sense of smell can impact how we taste food. But did you know that our sense of hearing, and altering noise, can also have an effect?

Explore the intriguing world of grapes (Vinis Vinifera), a rarely used but captivating ingredient in perfumery. Discover how this versatile fruit, often viewed as a complex addition, can be transformed into a hidden gem in the hands of a skilled perfumer. Scentspiracy presents two distinct grape-bas

Researchers looked into the role texture plays in how full we feel after eating.

The demand for sugar reduction in food continues to rise, necessitating innovative approaches to reduce sugar content without compromising consumer acceptance.

In this paper we analyze some key concepts and problems in olfaction and argue that many concepts borrowed from vision are not helpful in elucidating the functions of human olfaction. This is illustrated with several examples. Olfaction is rarely in the focus of human attention. Olfaction is, compared to vision, a ‘hidden sense’, but still guides many important behaviors by way of unattended unconscious olfactory perception and implicit memory. Not all olfactory processing, however, is of an unconscious nature. Flavors, and the pleasures gained from them, are most often consciously perceived. These are experiences mostly determined by olfaction, taste, touch and chemesthesis. Our analyses lead us to conclude that olfaction should not be modeled on vision, neither conceptually nor with respect to the problems solved by the two senses. A critical examination of the ecological and physical constraints of olfaction and the other senses should be given priority. Such analyses will further our understanding of which problems are solved by the different senses and how they collaborate to guide us through the world.

A new Northwestern Medicine study has demonstrated how differences in neural activity within the brain’s olfactory and orbital cortices cause people to perceive the same odors differently, according to findings published in Nature Neuroscience.

NSF grant funds UMD-led team developing portable “nose” device.

Big names in consciousness research have signed an open letter attacking ‘integrated information theory’ as pseudoscience, sparking uproar.

AI could kill our creativity by making us think too alike. It also forces us to question what “creativity” is, and the different forms it can take.

Avocados, mangos, bananas and passion fruit—a wealth of exotic produce is growing under the shadow of Sicily's Mount Etna, as the Italian island's farmers adapt to global warming.

In a world of optical and auditory illusions, there are few olfactory ones. Or are there any at all?

Alkoholfreies Bier belastet ebenfalls die Leber, weil der hohe Zuckeranteil den Stoffwechsel stark belastet.

Three genes are turned off to make carrots produce high levels of alpha and beta-carotene, which make them a rich source of vitamin A and give them their orange hue

Quand la parfumerie s'inspire de la recherche spatiale pour sauver les roses sur terre