The Science of Scent

Do Soft and Clear Describe More Than a Fragrance’s Sensory Qualities?

A study selecting nine sensory adjectives for concise fragrance descriptions also found associations between softness and relaxation, and between clarity and uplifting impressions.

2026.11.03

The Science of Scent

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.

2026.11.03

The Science of Scent

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.

2026.11.03

The Science of Scent

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.

2026.11.03

The Science of Scent

Does Leaving Home Quickly Reverse Adaptation to Its Scent?

Eight women exposed to the same odor at home for two weeks became less sensitive to it. The study examined differences from short-term adaptation and recovery after removal.

2026.11.03

The Science of Scent

Are Neighbors on a Fragrance Wheel Close in Perfumers’ Data Too?

Two fragrance-evaluation datasets revealed shared dimensions such as fresh versus warm. Explore their agreement with fragrance wheels and why reference materials can change the arrangement.

2026.11.03

The Science of Scent

Can the Pleasure of Choosing Fabric Softener Change the Laundry Experience?

A qualitative study of home use and interviews with 34 women explored anticipation of fragrance during laundry and the enjoyment of switching scents, including differences by duration of use.

2026.11.03

The Science of Scent

Onion-Like Compounds Are Hidden in Pineapple Aroma

Tainong No. 4 and No. 6 differed in the compounds likely to contribute to their aroma. Alongside sweet compounds and fruity esters, the study explores the role of sulfur-containing compounds.

2026.11.03

The Science of Scent

A Sulfur Compound Brings Out Blackcurrant Character in Wine Aroma

DMS smells sulfurous alone, yet enhanced blackcurrant character in a red-wine fruit-aroma model. Detection thresholds and aroma profiles reveal how its role changes in a mixture.

2026.11.03

The Science of Scent

Does Paying Attention Change How You Get Used to an Odor?

Nineteen people rated the same odor for 10 minutes. Focusing on it slowed the initial decline in intensity compared with counting sounds, with later periods of renewed perception.

2026.11.03

The Science of Scent