In the spotlight

One day, an anti-spicy sauce could make your food less harsh.

To preserve quality and extend shelf-life, blueberries need to be maintained at low temperatures and high relative humidity during storage; however, during marketing, temperatures are considerably higher than what is optimal. The full impact of this varied temperature regime on flavor is unclear. Blueberries were stored at 1 °C for three weeks, followed by one week at 10 °C, and then two days at 20 °C, to simulate commercial conditions, and the aroma active compounds were evaluated. Gas chromatography–olfactometry combined with aroma extract dilution analysis and stable isotope dilution coupled with gas chromatography–mass spectrometry revealed that the key odorants of blueberries were affected by storage conditions, including 1-octen-3-ol, 1-octen-3-one, (Z)-3-hexenal, (E,Z)-2,6-nonadienal, and linalool. Extended storage at 1 °C resulted in a decrease in concentrations and odor activity values of most key odorants followed by their recovery as temperature increased. The perceived aroma from sensory testing confirmed the difference in the aroma of blueberries stored at 1 °C versus the control. The results indicated that commercial storage does not reduce blueberry aroma because blueberries are marketed at warmer temperatures and that blueberries should not be directly sold to consumers from cold storage.

Floral Volatile organic compounds (VOCs) represent a diverse group of aromatic molecules crucial for plant biology, ecology, and industrial sectors. The synthesis pathways of terpenoids, benzenoids, and fatty acid derivatives within floral tissues are complex and contribute to the rich diversity of floral scents. Extraction techniques such as solvent extraction, headspace analysis, and solid-phase microextraction enable the isolation of these compounds for analysis and industrial utilization. Aroma profiling plays a pivotal role in characterizing floral VOC compositions and elucidating their roles in plant-pollinator interactions and defence mechanisms. Knowledge on VOCs not only enhances our understanding of plant physiology and ecology but also aids in fragrance development across various industries. The industrial application of floral VOCs is extensive. In cosmetics, these compounds are utilized for their aromatic properties in perfumes, lotions, and skincare products, thereby enhancing their market appeal. Pharmacologically, floral VOCs exhibit diverse bioactivities, offering potential therapeutic applications in pharmaceutical formulations, including antimicrobial, anti-inflammatory, and antioxidant properties offering potential therapeutic applications in pharmaceutical formulations. This review serves as a succinct introduction to the multifaceted world of floral volatile organic compounds, highlighting their significance and potential for future research and innovation. Graphic abstract

Using form, colour, typography, and art direction, designers create entire worlds around fragrance – translating scent into sight, touch, and story. But how do you design for something you cannot see? And can design help us smell what we see?

Smell loss affects one out of every eight Americans over 40. New research out of Ohio aims to help.

Bestzyme’s Mellia Brazzein gains FDA GRAS approval, supporting sugar-reduction strategies in confectionery as brands target health-conscious consumers with better-for-you chocolate.

Popular sweetener Acesulfame K has been declared safe by EFSA following a re-evaluation.

The recent focus on kokumi, the so-called sixth taste, may have you wondering about this umami-related sensation. Here are 8 things to know about kokumi.

Umami and kokumi compounds play a key role in enhancing the taste and sensory appeal of foods, each contributing distinct attributes to flavour perception and gastronomic enjoyment. Umami, recognized as the “fifth taste” is primarily derived from amino acids such as L-glutamate and L-aspartate, as well as nucleotides like Guanosine 5-monophosphate and Inosine 5-monophosphate found in foods such as Parmesan cheese, soy sauce, and shiitake mushrooms. These compounds contribute to the savory and satisfying depth of food flavours. In contrast, kokumi compounds, like γ-glutamyl peptides present in fermented soy products and certain cheeses, do not impart a distinct flavour but enhance mouthfeel, flavour intensity, and continuity, thereby enriching the overall taste experience. The synergistic interaction between umami and kokumi compounds results in more memorable and appealing dishes. This review highlights the growing importance of these two compounds in the food industry, particularly for the development of natural, clean-label products to satisfy and meet the consumers’ desire for tastier, healthier, and sustainable products. As the food industry focuses on utilizing available technologies to enhance processed foods’ sensory qualities (e.g. soups, sauces, snacks, plant-based foods a flavour similar to steak), it is envisaged that flavouring compounds will gain more importance. Further, studies on these flavouring compounds are expected to be concentrated primarily on their production, isolation, and mechanism of action. Opportunities for innovations in food formulations and use of natural flavours without compromising on the production/processing stages and product quality will be expected to grow in the near future.

This is the first comprehensive comparison of key odorants and sensory properties of peanut butter (PB) and sunflower seed butter (SB). A total of 47 neutral/basic and 13 acidic odorants were identified by direct solvent extraction-solvent-assisted flavor evaporation with gas chromatography–mass spectrometry, gas chromatography-olfactometry, and aroma extract dilution analysis. Most potent odorants were common across PB and SB, with α-pinene being unique to SB. Forty-three odorants were quantitated by stable isotope dilution analysis, with 2,3-pentanedione, 2-methylpropanal, and 2-acetyl-1-pyrroline having the highest odor-activity values in both PB and SB. Six aroma attributes (roasty, caramel, fatty, piney, malty, and earthy) were identified and rated by sensory descriptive analysis. Multivariate analysis showed PB had a roastier and more caramel-like aroma due to higher levels of pyrazines, guaiacol, vanillin, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, while α-pinene contributed a distinctive piney note in SB. Results provide insights into the practical applications of SB as an alternative to PB.

The same neural pathways that control fear also determine whether you love or hate the smell of something.

A newly discovered nerve cell network links smell and satiety, offering insights into appetite regulation in mice and potential obesity treatments.

You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how do they work? We meet some of the top flavour scientists working today, including the researcher who discovered that there are 'supertasters' among us.

This study investigates structure-odor threshold relationships of aroma compounds using integrated S-curve analysis, molecular docking, and dynamics s…

Understanding stimulus intensity processing is fundamental in sensory science, yet this question remains largely unexplored in human olfaction. We investigated how the human olfactory bulb (OB) and piriform cortex (PC) process odor concentration versus subjective perceived intensity. We demonstrate that OB-PC network oscillatory dynamics are predominantly driven by perceived intensity, not physical concentration. The OB initially processes and communicates perceived intensity to the PC via early gamma-band oscillations (bottom-up feedback). The PC then refines and sends this percept back to the OB via later beta-band oscillations (top-down feedback), updating the OB's gamma activity for subsequent odorants. Critically, analyses of phase-amplitude coupling and beta burst activity demonstrate that transient beta patterns from the PC update OB gamma activity, providing the OB with an updated internal representation of the odor percept. These results reveal an oscillatory mechanism by which the olfactory system maintains perceptual constancy and adaptability despite fluctuations in environmental odor concentrations. ### Competing Interest Statement The authors have declared no competing interest. Knut and Alice Wallenberg Foundation, KAW 2018.0152 European Research Council, https://ror.org/0472cxd90, 101118977 Swedish Research Council, 2024-01605

Researchers have developed a machine learning model called DreaMS, which significantly accelerates the analysis of previously unknown molecules. The study is published in Nature Biotechnology.

HHMI Investigator Charles Zuker and his lab are exploring how detection – of a taste or other sense – is transformed into perception.

Scientists are analysing the smells of space – from the aroma onboard space stations to planets hundreds of light years away – to learn about the makeup of the Universe.

A new study reveals how the brain determines whether a smell is pleasant or revolting, highlighting why scent evokes such strong emotional responses.