This week's Reactions video explains the unique chemistry behind durian

Cheesemakers large and small from across the Northeast have turned to CALS’ Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes

A recent study examining how fungal infections affect the aroma of wine reveals they do in fact change the aroma of wine, due to changes in chemical aroma substance composition

What researchers found not only settles an argument about how rats process odors, it suggests an explanation for the much written-about “replication crisis” in some fields of science and points to better ways of designing experiments

With a whiff of the opposite sex, these hormone-sensitive neurons trigger pro-social behavior in mice and could play roles in anxiety, depression, and other mood-related conditions in humans

Food scientists have long used chemical aromatics, essential oils, and botanical extracts to enhance the flavor of food and beverages to boost sales

Researchers found four odor compounds consistently showed up in mature grapes, a result which could help improve quality

In the study, those with a higher BMI reported a greater perceived ability to imagine food and non-food odors

An Arizona State University researcher is calling into question recent findings that the human nose is capable of distinguishing at least 1 trillion odors.

Sea spray aerosols (SSAs) are created with every breaking wave