食べ物・暮らしの香り

A 21-day trial in 70 people compared brushing alone with brushing plus CPC mouthwash, examining morning malodor, sulfur compounds, and bacteria on the tongue and in plaque.

A study of samples from seven households combined chemical analysis with smelling individual compounds. Diacetyl emerged as a shared candidate, but its amount alone did not predict the strongest food-waste odor.

Two Sauvignon blanc aroma compounds were added in trace amounts to water and white wines. Descriptions changed with concentration, medium, and the combination of compounds.

A study of jasmine-scented green tea examined how floral volatiles, including indole, are taken up, retained, and changed during repeated scenting and heating.

Cotton supplemented with three bacterial species and bovine tallow reproduced wet-fabric malodor. The experimental model was used to analyze odor compounds and compare malodor development after washing.

A heating experiment modeling canned coffee found changes in five trace compounds, including skatole. Human noses and instrumental analysis explored why the aroma changed.

A qualitative study of home use and interviews with 34 women explored anticipation of fragrance during laundry and the enjoyment of switching scents, including differences by duration of use.

Tainong No. 4 and No. 6 differed in the compounds likely to contribute to their aroma. Alongside sweet compounds and fruity esters, the study explores the role of sulfur-containing compounds.

DMS smells sulfurous alone, yet enhanced blackcurrant character in a red-wine fruit-aroma model. Detection thresholds and aroma profiles reveal how its role changes in a mixture.

Tastings of coffee and green tea at 65°C, 25°C, and 5°C changed the aroma and emotion words people selected, as well as their liking.