BSF’s News Digest May - June 2025
In the spotlight
Scientists unveil the structure of the receptor responsible for how we taste sweetness | HHMI
HHMI Investigator Charles Zuker and his lab are exploring how detection – of a taste or other sense – is transformed into perception. They have unveiled the structure of the human sweet receptor, adding fundamental insights into taste detection and our understanding of the taste system, and paving the way for modern-day confectioners to reduce the amount of sugar in consumer products – all without sacrificing sweetness.
Researchers discover unknown molecules with the help of AI ǀ Phys.org
Researchers have developed a machine learning model called DreaMS, which significantly accelerates the analysis of previously unknown molecules via GC/MS.
Olfactory bulb and cortex activity reflects subjective odor intensity perception rather than concentration | bioRxiv
Human olfactory perception is shaped more by subjective intensity than actual odor concentration. The olfactory bulb and piriform cortex exchange oscillatory signals—gamma (bottom-up) and beta (top-down)—to update and stabilize odor perception.
Structure-threshold relationship in food aroma molecules: Insights from S-curve method, molecular docking, and dynamics simulations ǀ Current Research in Food Science
Odor thresholds depend on structural variations and receptor interactions, not binding energy. Stable hydrogen bonds and receptor flexibility lower detection thresholds, offering a framework for predictive flavor design and sensory modulation.
How the brain decides a smell is stinky ǀ Neuroscience News
A new study reveals how the brain determines whether a smell is pleasant or revolting, highlighting why scent evokes such strong emotional responses. Researchers focused on the amygdala, the brain’s emotional hub, and found two genetically distinct cell types that can make any odor feel good or bad, depending on where they project in the brain.
A tasteful guide to flavour ǀ ABC Radio National
You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how do they work? We meet some of the top flavour scientists working today, including the researcher who discovered that there are 'supertasters' among us.
Smell and fear: How odors influence emotions ǀ StudyFinds
The same neural pathways that control fear also determine whether you love or hate the smell of something.
Scientists found 'anti spicy' compounds that make hot peppers taste milde ǀ ZME Science
One day, an anti-spicy sauce could make your food less harsh.
From cat urine to gunpowder: Exploring the peculiar smells of outer space ǀ BBC
Scientists are analysing the smells of space – from the aroma onboard space stations to planets hundreds of light years away – to learn about the makeup of the Universe.
Comparison of key odorants and sensory properties of peanut butter and sunflower seed butter ǀ Journal of Agricultural and Food Chemistry
Multivariate analysis showed peanut butter had a roastier and more caramel-like aroma due to higher levels of pyrazines, guaiacol, vanillin, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, while α-pinene contributed a distinctive piney note in sunflower seed butter.
Natural sources, mechanisms, and sensory evaluation of umami and kokumi flavour compounds in food ǀ European Food Research and Technology
Umami and kokumi compounds significantly enhance the taste of foods. Their synergy creates deeper and more appealing flavors. In the food industry, these natural compounds are increasingly valued for developing clean-label, healthier, and sustainable products. Research focuses on their production, isolation, and mechanisms, opening opportunities for innovative food formulations and natural flavor use without compromising quality.
8 Things to know about kokumi, the 'sixth taste' ǀ Tasting Table
1. Kokumi was first scientifically identified by a food corporation. 2. There is an unique peptide compound at play compared to umami. 3. Kokumi is closer to a sensation that intensifies other tastes. 4. Kokumi can be found naturally. 5. It's highly present in aged and fermented foods. 6. Your favorite cooking methods are already building kokumi. 7. Layering ingredients is important if you're trying to build kokumi. 8. Researchers are trying to isolate and impart kokumi to make foods taste better.
Acesulfame K declared safe by EFSA ǀ FoodNavigator
Popular sweetener Acesulfame K has been declared safe by EFSA following a re-evaluation.
Brazzein sweetener receives FDA approval as sugar-reduction demand rises in confectionery ǀ Confectionery News
Bestzyme’s Mellia Brazzein gains FDA GRAS approval, supporting sugar-reduction strategies in confectionery as brands target health-conscious consumers with better-for-you chocolate.
Smelling better: Ohio researchers develop 'glasses for your nose' | The Statehouse News Bureau
Smell loss affects one out of every eight Americans over 40. New research out of Ohio aims to help. Kai Zhao, a professor of nasal physiology at Ohio State University’s department of otolaryngology tested the plugs, made of foam earplugs with a straw embedded, to see if they could help people with smell dysfunction better perceive and identify odors.
Can you smell design? ǀ It‘s Nice That
Using form, colour, typography, and art direction, designers create entire worlds around fragrance – translating scent into sight, touch, and story. But how do you design for something you cannot see? And can design help us smell what we see?
Floral phytochemistry: exploring the extraction and utilization of volatile organic compounds | Discover Applied Sciences
Floral volatile organic compounds are aromatic molecules essential for plant ecology and widely used in industries like cosmetics, food flavourings and pharmaceuticals. They shape floral scents, aid pollination and defense, and have applications in fragrances and potential therapeutic products.
Characterization of changes in key odorants in blueberries during simulated commercial storage and marketing by sensory-directed flavor analysis and determination of differences in overall perceived aroma ǀ Foods
Blueberry aroma changes during storage: key odor compounds 1-octen-3-ol, 1-octen-3-one, (Z)-3-hexenal, (E,Z)-2,6-nonadienal, and linalool decrease at 1 °C but recover as temperatures rise, meaning commercial storage at warmer conditions does not diminish overall aroma—so berries shouldn’t be sold directly from cold storage.
Sniffing out hunger: a nose-to-brain connection linked to appetite ǀ Max-Planck-Gesellschaft
A newly discovered nerve cell network links smell and satiety, offering insights into appetite regulation in mice and potential obesity treatments.
Making art from smell: the peculiar and wonderful Osmodrama ǀ Wine Anorak
Smell is often undervalued, yet vital. A German project, Osmodrama, by Wolfgang Georgsdorf, brings scent into art by using an “olfactory organ” to play sequences of smells and create smell-based stories.
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