BSF’s News Digest July - August 2025
In the spotlight
Odors as cognitive constructs: history of odor classification and attempts to map odor percepts to physical and chemical parameters | Chemical Senses
This review provides a historical account of psychological odor categorization, attempts to map odor percepts to physiochemical parameters, and attendant pitfalls. It concludes that perceived odor qualities may be best viewed as cognitive constructs with attendant variability due to individual experiences, linguistic processes, and biologic factors that do not map well to universal physiochemical dimensions.
Graphene-based artificial tongue achieves near-human-like sense of taste | Phys.org
A team of researchers report in the Proceedings of the National Academy of Sciences on a new graphene-based sensor design that, through machine learning, was able to develop a near-human sense of taste. This device is the first of its kind to operate in a moist environment, better approximating the conditions inside the human mouth.
Scientists claim to have unlocked ‘secret sauce’ needed for fine chocolate | The Guardian
Results of studying cocoa bean fermentation in Colombia could pave way to manipulate flavour, say researchers. They claim to have unpicked how and why the bacteria and fungi involved in the fermentation of cocoa beans influence the flavour of chocolate. Researchers have discovered a „secret sauce“ of nine microbes involved in cocoa bean fermentation, producing a cocoa with floral, fruity, and citrus notes. This unique flavor could help cocoa farmers reproduce conditions required for high-quality cocoa and reduce production costs. The findings could also lead to the development of new flavours or strategies to bias fermentation.
Why some smells are pleasant and others are off-putting, according to science | Scientific American
More familiar smells and scents from complex molecules can often be more appealing. Scientists hope to use the data to help develop “digital olfaction”—artificial noses that can sense scents as well as or even better than humans.
Artificial sweeteners could soon taste just like sugar | ScienceDaily
Scientists have identified compounds that block bitter taste receptors activated by saccharin and acesulfame K. The most promising is (R)-(-)-carvone, which reduces bitterness without the cooling side effect of menthol, potentially making sugar-free products much more palatable.
How your senses work together in the brain | Futurity
Just how senses work together in the brain has been an area of fascination for scientists for decades. New research reveals some key insights. During a multisensory (audiovisual) experience, the decision signals may start on their own sensory-specific tracks but then integrate when sending the information to areas of the brain that generate movement. Distinct decision processes gather information from different modalities, but their outputs converge onto a single motor process where they combine to meet a single criterion for action.
Radio waves can strengthen sense of smell | Neuroscience News
A new study introduces a safe, painless way to improve the sense of smell using radio waves. Unlike traditional treatments that rely on strong scents or medications, this noninvasive method stimulates olfactory nerves directly through a small antenna placed near the forehead.
Creativity across disciplines: Researcher explores AI's ability to achieve transformative 'break-with' innovation | Phys.org
In a Perspective published in PNAS Nexus, Julio M. Ottino describes different classes of creativity and proposes a benchmark for the highest level of creativity. Combinative creativity is the process of combining existing elements to create new solutions, while transformative creativity leads to entirely new frameworks. Although AI excels in combinatorial creativity, Ottino says large language models struggle to be transformationally creative, and their reliance on training data may limit their ability to come up with solutions that represent a true break with the past.
Food industry scrambles to respond to GLP-1 craze | Food Navigator
The GLP-1 boom is expected to transform the food industry, totally changing the way people eat. The market could be massive, with some predicting that it may be worth more than the iPhone was in its own first decade. Some products are portion-aligned for diminished appetitesor labelled as 'GLP-1 friendly' to attract people.
Smell Talks : Naturels et synthétiques, la complémentarité au cœur de la création | Nez
Séverine Dallet, director of the Coty Group's Olfactory Unit, explains how synthetic chemistry launched a "modern" era in the 19th century by revolutionising the perfumers' palette.
Researchers recreate the quintessentially roman fish sauce | ZME Science
Now, for the first time, researchers have found clear evidence of how garum was made — and sardines were the key element.
Did beer build civilization? Alcohol's influence on ancient societies examined | Phys.org
People have been getting drunk for millennia. Historical records show that alcohol was an integral part of many early civilizations, from ancient Mesopotamia and Egypt to ancient Greece, China, and the Mayan and Inca empires.
Assisted by sniffer dogs and DNA sequencing, researchers discover three new truffle species | University of Florida
University of Florida biologists have discovered three new truffle species, including one that could cost hundreds of dollars per pound within culinary circles.
Identification of key flavor compounds and color substances in tea: a review | Discover Food
Tea flavor is influenced by nonvolatile and volatile constituents. Tea is classified into six types: green, white, yellow, oolong, black, and dark. The key aroma compounds and their odor activity values vary significantly across these tea types. Among the six types, oolong, yellow, dark, and black teas have more complex aroma profiles and nonvolatile compounds than white and green teas do.
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