A new study indicates that exposure to a particular scent can enhance the immune system and boost cognitive function in animals affected by this neurodegenerative disorder. This paves the way for new therapeutic approaches that leverage olfactory stimulation and training as a method to combat or all

Perfume has complex and fascinating links to ancient chemistry.

Procedure for taking essential - yet bitter - medicine, looks promising

From the tomato to the hamburger bun, the invention has transformed not just what we eat but taste itself.

New research reveals that the names we assign to odors can significantly influence how we perceive them. In a study utilizing ultrahigh-field functional MRI technology,

Brain researchers hope that the sense of smell can reveal more about how the brain organises information.

Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the “champagne” of citrus oils, especially cold pressed lime peel oils have raised attention. Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia. Those coumarinic notes have not been completely understood until today. Thus, this study aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified. A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.

Melon aroma greatly influences consumer preference and fruit quality. Climacteric melons produce more esters, while non-climacteric melons have more aldehydes. Understanding these genetic differences ...

Globally, dietary risk factors cause far more deaths and disability-adjusted life years than any other risk, including smoking. Although salt, sugar a…

We can split light by a prism, sounds by tones, but surely the world of odour is too complex and personal? Strangely, no