香りの科学 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.
香りの科学
香りの科学 
香りの科学 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.
香りの科学 Stale Beer Flavor Cannot Be Recreated with Just One Compound
Combining two aroma compounds brought fresh beer closer to stored beer. Addition tests and precursor reactions reveal how stale flavor develops.
香りの科学 Can Packaged Rice Retain Its Freshly Cooked Aroma?
Moving rice containers during hydration improved early heat transfer, but aroma retention remained a challenge. A consumer survey explored convenience too.
香りの科学 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.
香りの科学 Can a Chocolate Reward Change Responses to Similar Odors?
Chocolate-associated odors elicited different inhalation, reaction-time, and skin responses, without a clear gain in explicit discrimination.
香りの科学 Does Pineapple Fragrance Increase Saliva? An Experiment on Room Brightness
A study of 10 healthy men examined pineapple fragrance, lighting, and footbaths. What did the saliva measurements show, and what remains uncertain?
香りの科学 Does a Luxury Brand Name Change How a Perfume Smells?
An experiment with the same perfumes separates luxury branding’s effects on familiarity and pleasantness from feelings, heart rate, and facial responses.
香りの科学 Why Do We Get Used to Some Scents Faster Than Others?
Presenting 32 fragrance materials for two minutes each revealed different declines in perceived intensity. The study examined irritation and molecular properties together.
香りの科学 Can Someone Be Insensitive to Most Musks but Highly Sensitive to a Few?
A study of 32 people tested with 11 musks found broad sensitivity patterns and small groups unusually sensitive to two particular musks.