食べ物・暮らしの香り

Air samples from 40 homes showed lingering cooking odor after one hour, with kitchen ventilation run only during cooking. What do the measurements mean?

A model-kitchen experiment found different hydrogen sulfide reductions depending on placement, showing why airflow and room layout matter in product testing.

A study of five ripe tomato types found no significant sensory difference after four days at 7°C or 20°C when fruit was served at room temperature.

A green-tea experiment followed aroma extraction over five minutes, showing how leaf size, water temperature and mineral content influence different stages.

A study using model latrines separated climate from odor delivery to test intensity, pleasantness and the effect of adding a floral perfume.

A small chemistry study traced two smells of iron: one arising from reactions with skin lipids and another from the constituents of iron alloys.

A study of household machines found site-specific bacterial communities and modest odor associations, especially in detergent drawers.

Artificial-sebum fabric tests examined copper-driven odor formation and detergent formulations combining chelants with antioxidants.

A study of towels used by 30 people traced bacterial transfer during washing and compared two detergents through microbial, chemical and human odor tests.

Two experiments compared five minutes of food-odor exposure with actual eating, measuring effort to obtain food and later food choices.