The Science of Scent 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.
The Science of Scent
The Science of Scent 
The Science of Scent An ABCC11 Variant Reduces Underarm Odor, but Does Not Eliminate It
A study linked ABCC11 variants with odor ratings, skin compounds, bacteria, and product use. Lower precursor levels did not mean no detectable odor.
The Science of Scent Does Reactivating a Mint-Scented Mask Make It More Comfortable?
A six-hour study found lower perceived nasal discomfort with a mint-scented mask, but no clear additional improvement when its scent was reactivated.
The Science of Scent 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.
The Science of Scent 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.
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.
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.