香りの科学

How Do Compounds Released from Skin Wearing the Same Perfume Vary by Person and Time?

The same fragranced product was applied to eight people’s forearms and compound changes were analyzed over two hours, tracking early disappearance, persistence, and individual differences.

2026.10.19

香りの科学

Does an Unpleasant Odor Slightly Slow an Approach Action?

After synthetic body odor, participants were slower to press a key to approach an on-screen perfume bottle. Alongside a sound experiment, the study explores behavioral measures of preferences.

2026.10.19

香りの科学

Can Sweat from a Happy Mood Change Responses? An Experiment with Added Perfume

Sweat collected during a positive mood produced differences in receivers’ heart rate and idea-generation tasks compared with neutral-condition sweat. The study also compared physiological and perceptual responses with added perfume.

2026.10.19

香りの科学

Liking Your Own Perfume Is Not the Same as Wanting Fragrance Around You

In a survey of 1,102 people in Germany, many who preferred fragrance-free products still used scent themselves. We explore overlaps in self-reported health effects and preferences for products and spaces.

2026.10.19

香りの科学

Can Heart Rate and Sweating Reveal Your Favorite Perfume?

Physiological responses distinguished broadly different odors but were less sensitive to perfume preferences. Facial muscles retained small differences.

2026.10.19

香りの科学

Do Humans and Fruit Flies Group Fruity Odors Differently?

Humans and fruit flies shared many odor-intensity rankings but differed in similarity groupings. A study compared human judgments with fly behavior.

2026.10.19

香りの科学

Olfactory White: Similar Smells from 30 Different Ingredients

Matching perceived intensity across a broad range of odorants made mixtures smell similar without shared ingredients. Tests explored naming, six-month memory, and rose recognition.

2026.10.19

香りの科学

Making Ambergris Fragrance Precursors with Enzymes and Light

A study combined modified and original enzymes to improve ambrein yield. It also examined fragrance compounds formed by light and effects in cultured cells.

2026.10.19

香りの科学

Animalic Notes in Coffee: Trace Aroma Compounds Changed by Heat

A heating experiment modeling canned coffee found changes in five trace compounds, including skatole. Human noses and instrumental analysis explored why the aroma changed.

2026.10.19

香りの科学

Head Odor Is Not Made by Just One Compound

A study examined volatile compounds from the head, changes in bacteria after hair washing, and an odor reconstruction by perfumers, revealing a picture built from multiple compounds.

2026.10.19

香りの科学