The Science of Scent Plant-Milk Aroma Depends on the Ingredient–Bacterium Pairing
Four plant milks and 15 bacterial strains reveal different aroma changes, with sensory tests checking predictions from volatile-compound data.
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The Science of Scent 
The Science of Scent How Do Fermentation Strains Change Pea-Protein Aroma and Bitterness?
Screening 69 strains identified promising starters for pea-protein drinks. Larger chemical changes did not always mean better flavor.
The Science of Scent Does “Refreshing” Taste Different to Different People?
A study of 160 consumers found different refreshing sensations associated with mint and cooling, acidity, and low thickness in model food gels.
The Science of Scent Can Mint Aroma and Cooling Change Perceived Sweetness?
A study of peach and mint model foods explores how aroma, taste, and cooling interact, and why more mint enhanced sweetness only at a high cooling-agent level.
The Science of Scent Can Air Bubbles Preserve Gummy Flavor with Less Sugar?
Aerating equal-volume gummy-like gels changed aroma and sugar delivery without significantly reducing peak strawberry-flavor ratings in a small study.
The Science of Scent Does Tea Aroma Change After the First Sip?
Ten sips of jasmine-flavored oolong tea revealed a lower, slower aroma peak on the first sip, highlighting familiarity with drinking and evaluation.
The Science of Scent Does Water Bring Out the Roasted Aroma of Coffee Oil?
Adding coffee oil to water changed its aroma character. Omission experiments identified two compounds contributing to the more prominent roasted note.
The Science of Scent Coffee’s Fruity Aroma Also Depends on Fermentation and Washing
A Yunnan farm study linked extended fermentation to fruitier, more acidic coffee and traced the effects of microbes, bean metabolism, washing, and drying.
The Science of Scent Coffee for Enjoyment or a Wake-Up: Does Preparation Smell Different?
Coffee drinkers motivated by sensory enjoyment valued preparation aromas more than those seeking stimulation, but taste satisfaction did not differ significantly.
The Science of Scent Does Thinking of Yourself as Swiss Make Chocolate Smell Stronger?
Two experiments examined Swiss identity and chocolate odor judgments, focusing on changes from baseline rather than increased liking.