食べ物・暮らしの香り

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.

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.

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.

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.

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.

In a study comparing purchases by about 400 customers in a Swiss homewares shop, average spending was higher with an orange scent. We examine the hypothesis involving scent complexity and processing fluency, and its limitations.

Four experiments in France and China explored how fragrance affects face-cream liking, perceived texture, and post-use well-being, with effects that varied by context.

A laboratory study found that body washes changed mosquito landing choices differently across people. It did not measure protection from bites.

Reconstructing cempedak aroma and omitting three sulfur compounds helped explain the onion-like note that distinguishes it from jackfruit.

A 16-compound aroma model revealed that removing rose oxide and geraniol together weakened the lychee note in Muscaris and Muskateller grapes.