食べ物・暮らしの香り

Three fabrics exposed to hot-pot emissions or tobacco smoke released different proportions of compounds. We distinguish the chemical findings from a diffusion model with inconsistent explanations in the original paper.

Cotton, wool, and polyester worn by five men were followed for 28 days. Stronger-smelling fabrics did not necessarily retain bacteria longer, offering clues about fiber type and fabric structure.

Seven men wore three types of socks during summer workdays. We examine lower odor ratings and bacterial counts in wool blends, considering blend ratios, deodorizing treatment, and the limits of sensor measurements.

Shirts stored for 28 hours after exercise smelled stronger and more unpleasant when made of polyester rather than cotton. We examine their bacterial communities alongside culture experiments on seven fabrics.

A cross-testing study distinguished individual differences in producing detectable asparagus-related urine odor from differences in perceiving it, with a genetic link to perception.

Researchers identified Moraxella osloensis as a producer of a key laundry-malodor compound and tested its survival on fabrics.

Sensory tests and genetic and biochemical experiments linked 1,8-cineole to eucalyptus-like notes and identified AcTPS1b as a key kiwifruit enzyme gene.

Alongside green grass notes, some compounds evoke caramel or vanilla. This study explores mat rush odorants and the role of drying by comparing fresh rush with dried rush with and without mud treatment.

Chocolate and coffee were common descriptions from 79 people who smelled an old-book extract. This study brings together chemical components, perception, and cultural meaning to document smells.

Norwegian surveys found wool garments were used longer between washes than cotton. Interviews reveal how odor, confidence and care routines shape decisions.