odor

Understanding the use of aromatic substances in history can contribute knowledge about many aspects of the past

The new knowledge contributes to a better understanding of the molecular coding of food flavors

The food industry can now use recent research results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations

Food scientists with the UT Institute of Agriculture tackle the science of flavor

Scientists have discovered a unique enzyme responsible for the pungent characteristic smell we call body odor or BO

A study by neurobiologists at Harvard Medical School now provides new insights into the mystery of scent

New research reveals how much power scents have in triggering memories—and the potential for odor to be used as a tool to treat memory-related mood disorders 

Researchers found that study participants who were exposed to their partner’s scent overnight experienced better sleep quality, even though their partner was not physically present

Out of all the analyzed elements in the study, 17 make up 95 percent of the total detected aroma, meaning they play a crucial role in wine fragrance

Modern and old wheat varieties taste equally good, researchers find