食べ物・暮らしの香り

Swedish surveys linked disgust and environmental self-identity to washing frequency through clothing wear and load size, without establishing causation.

Researchers compared university dust with fabric softeners and found seven shared odor-active regions. The results suggest a role for encapsulated fragrance, without tracing individual garments or health effects.

Household freezer experiments found volatile-compound uptake in opened frozen foods. Food type and package closure influenced concentrations, but the exact off-odor causes remained unresolved.

A study followed natto during refrigeration, finding declining fruity esters and tendencies for nutty pyrazines and cheesy fatty acids to increase.

A comparison of Arabica and Robusta grounds shows how MMBF and IBMP behave within a coffee aroma, while roasting and sugar analyses offer clues to compound formation.

A mango study compared isolated odorants with compounds smelled against fresh-fruit aroma, revealing changes in quality and detectability.

A small breath-analysis study found selective changes in coffee aroma release with milk. Adding FFT and FMS strengthened perceived coffee-like aroma.

A laboratory study linked foot callus, bacterial enzymes, and staphylococcal metabolism to isovaleric-acid production, while showing that other bacteria can consume odor compounds.

A study of Japanese women found no clear odor-intensity differences by shaving frequency or hair-removal history, but found an association with transepidermal water loss.

Sweat from the same men smelled stronger during stress despite a smaller collected quantity. Separate trials tested three unperfumed antiperspirants 48 hours after their final application.