The great smell-off: TikTok sparks debate on American vs European noses
: The old cliché says it's good to stop and smell the roses. If you believe a series of viral videos, you may appreciate them more if you grew up in the US.
2024 9+10
Why air pollution bamboozles pollinating bees
Contaminated air is not only bad for us, it can also disrupt bees' highly attuned senses for finding flowers.
Will open science change chemistry? | Careers | Chemistry World
While more researchers are adopting open access, open data, open peer review and open projects, some significant barriers are hindering progress
What is the Relation between Chemosensory Perception and Chemosensory Mental Imagery? in: Multisensory Research - Ahead of print
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Leonardo da Vinci Studied the Science of Smell | Smithsonian
The artist experimented with perfumes and created his own fragrances from flowers and fruit
Perfumer Sarah McCartney is making the arts smell good
Want to smell the pre-Raphaelites? UK gallery to use scent alongside paintings | Art | The Guardian
An exhibition at Birmingham’s Barber Institute brings an extra dimension to the art by creating the aromas of the English countryside and a Russian church
Predicting odor from vibrational spectra: a data-driven approach | Scientific Reports
Scientific Reports - Predicting odor from vibrational spectra: a data-driven approach
Les pouvoirs secrets du goût - Sciences | ARTE
Vitales ou nocives, les saveurs sont dégustées par tous les êtres vivants. Ce que nous trouvons délicieux aujourd'hui peut s'expliquer à la lumière de notre passé. Responsable du développement de nos récepteurs gustatifs, l'évolution des espèces est à l'origine de nos pratiques culinaires. Ce documentaire en deux parties raconte l'évolution sensorielle du goût.
'It looks like cat food': The grey goop dreamed up by artificial intelligence
Not sure what to eat tonight? Artificial intelligence wants to tell you what to cook, but are the recipes it creates any good? We put it to the test.
What happens to meat as it's cooked? | Live Science
Heat triggers a series of complex chemical reactions that change the color, flavor and texture of meat.
Aroma and Flavor in Product Development: Characterization, Perception, and Application | SpringerLink
This book enables developers to enhance food items' organoleptic qualities for a positive consumer sensory experience.
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies - ScienceDirect
Excessive sodium consumption is a major public health concern associated with chronic diseases. The food industry faces the challenge of developing lo…
In the spotlight
Noni (Morinda citrifolia) fruit and by-products: A comprehensive review of its chemical compositions, health-promoting effects, safety assessment and industrial applications - ScienceDirect
Historically, Noni (Morinda citrifolia L.) has been esteemed as a "superfruit" because of its nutritional properties and health effects. Recent studie…
Scientists Grew a Mushroom Into This Robot to Act as Its Brain
Engineering researchers at Cornell have come up with a novel way to control a walking robot: with mushrooms.
Tiquira: Brazil's Violet-Hued And Oldest Spirit Has An Interesting History
Tiquira is the oldest known spirit in Brazil, and outside of the state of Maranhão, it's still relatively obscure. Get to know the intriguing spirit.