The Science of Scent

Can adding vanilla aroma make milk taste sweeter without more sugar? A study in which 108 people evaluated 18 formulations examined the two-way relationship between sweetness and vanilla flavor, and the difference between synergy and liking.

Adding fragrance diffusers may increase airborne compounds without increasing perceived strength proportionally. A study comparing zero to five electric diffusers also examined the difference between readily measured compounds and those responsible for perceived scent.

Do differences between cold and hot brewing remain when strength and serving temperature are matched? A comparison of 27 immersion-brewing conditions found differences in sourness and floral flavor, but perceived sourness did not simply track chemical acidity.

A study added milks made from almonds, cashews, hazelnuts, and walnuts to coffee. Differences in composition associated with the nuts and roasting reveal the challenge of achieving both appealing flavor and mouthfeel.

A time-based evaluation of 12 model wines with the same aroma mixture explores how alcohol and glycerol relate to fruitiness, bitterness, and lingering sensations.