香りの科学 Does Tea Aroma Make Lemon Slower to Notice?
A brief switch from tea to lemon odor delayed responses compared with odorless air. A study explores familiarity, odor grouping, and alternative explanations.
香りの科学
香りの科学 
香りの科学 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.
香りの科学 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.
香りの科学 Can Creamy Aroma Make Plant-Based Milk Feel Richer?
Milky-creamy flavorings raised fat-related mouthfeel ratings in pea-protein drinks. Nose-clip tests and physical measurements help explain the findings.
香りの科学 Can Aroma Too Faint to Notice Change Sweetness?
In a small study, ethyl butyrate set below detection threshold increased sweetness ratings at fixed sugar content, with different results for maltol.
香りの科学 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.
香りの科学 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.
香りの科学 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.
香りの科学 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.
香りの科学 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.