BSF’s News Digest September-October 2024
In the spotlight
Another step towards decoding smell | Uni Bonn
Researchers at UKB, Bonn, and Aachen have studied the neuronal mechanisms of human odor perception for the first time. They discovered that individual nerve cells in the brain recognize odors and react specifically to smell, image, and written word, closing a knowledge gap between animal and human odor research.
What’s that smell — and how’d you know? | Knowable Magazine
It’s clear that genes, receptors and neurons all play a role in detecting odors. But much of how we make sense of what we sniff remains mysterious. Neuroscientist Peter Mombaerts explains.
Researchers develop new banana strain that can withstand “bananocalypse” | ZME Science
The Cavendish cultivar of the banana is facing a threat from fungal diseases, which could lead to the extinction of an entire variety. Researchers have developed a new hybrid, Yelloway One, which is resistant to Tropical Race 4 and black sigatoka. This breakthrough in banana cultivation combines traditional crossbreeding methods with advanced DNA analysis technology, allowing researchers to select plants with disease resistance more efficiently than ever before. This could revolutionize banana farming and ensure the fruit's future.
Molecular insights into the aroma difference between beer and wine: A meta-analysis-based sensory study using concentration leveling tests | Journal of Agricultural and Food Chemistry
A study examining the molecular background of beer and wine aromas found that they have distinct aromas. The study used a literature survey to identify 42 basic odorants in both beverages, among which 40 were common to both beverages.. Orthonasal concentration leveling tests applied to groups of odorants with similar odor characteristics finally revealed the crucial role of fruity smelling compounds, predomenantly esters.
Swallowing makes the brain happy — revealing surprising trigger for overeating | StudyFinds
A new study from researchers at the University of Bonn in Germany and the University of Cambridge in the United Kingdom has uncovered a fascinating control circuit in our bodies that plays a crucial role in why many people love to eat. While the enticing aroma and delicious taste of food might kickstart our meal, it turns out that the pleasurable sensation of swallowing is what keeps us coming back for more.
Human sense of smell is faster than previously thought, study suggests | The Guardian
Some participants were able to discriminate order of smells at intervals 10 times shorter than previously thought. We are as sensitive to rapid changes in odours as we are to rapid changes in colour.
Fragrant facts & myths your nose needs to know! | The Perfume Society
There are SO many myths associated with scent. We’ve collated answers to many of the most frequently asked questions we’ve had in the ten years since The Perfume Society first launched.
Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies | Trends in Food Science & Technology
Excessive sodium consumption is a major public health concern associated with chronic diseases. The food industry faces the challenge of developing low-sodium products that do not compromise taste, texture, or nutritional value. This systematic review investigates the potential of clean-label ingredients and sustainable processing technologies to address this challenge.
We are living in a golden age of apples | Scientific American
Apple experts divide time into “before Honeycrisp” and “after Honeycrisp,” and apples have never tasted so good
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