BSF’s News Digest September - October 2025 ¦ Selector Ján Peťka
In the spotlight
Perfume scientists tweak cells into having ‘sense of smell’ | Science
The Swiss research team at Givaudan has developed a new method to study olfactory receptors (ORs) in the laboratory by enhancing their expression in human embryonic kidney (HEK) cells. This breakthrough allows for the identification of ORs reacting to specific odors, including those in ambergris, grapefruit, and corked wine. Their findings challenge the long-standing combinatorial coding theory—initially supported by Nobel laureates Linda Buck and Richard Axel—which posited that multiple ORs collaborate to detect odors. The researchers suggest that fewer ORs, or even a single one, can be sufficient for perceiving particular smells. While this development could streamline future olfactory research and benefit the perfume industry, the results still require further validation, as the C-terminal engineering approach did not yield consistent results across all receptors tested.
Fruit flies teach us how to appreciate flavor | EurekaAlert!
Researchers led by Hokto Kazama at the RIKEN Center for Brain Science (CBS) in Japan have discovered how animals sense that things smell pleasant or unpleasant, one of the abilities that allow us to appreciate the flavor of foods. The study shows that these different sensations are computed by separate circuits of neurons in the brain but are not in fact opposites of each other. The findings were published in the scientific journal Cell.
Dense Sense: a novel approach utilizing electron density augmented machine learning paradigm to understand the complex odour landscape | Digital Discovery
This paper investigates how quantum mechanics data can enhance the predictions made by graph neural networks, suggesting a new avenue for predicting odor perception.
Machine olfaction and embedded ai are shaping the new global sensing industry | arXiv
This review and industry roadmap surveys the scientific foundations, technological frontiers, and strategic applications of machine olfaction making the case that we are currently witnessing the rise of a new industry that brings with it a global chemosensory infrastructure.
Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emerging | Food Chemistry
This review explores traditional methods like sensory evaluation and chemical analysis, which, while valuable, are limited by subjectivity. Emerging technologies, including neuroimaging and machine learning, provide insights into how flavors are processed in the brain, shaping consumer behavior.
The hitchhiker's guide to the smelliverse with CSHL's Alexei Koulakov, Ph.D. | YouTube
CSHL Professor Alexei Koulakov talks synesthesia, shipwrecks, and the most underappreciated of our five senses.
15 iconic ice cream flavors and how they were invented | Tasting Table
From plain-old vanilla to more modern mashups, ice cream flavors tell a story of innovation that continues to this day. Read on to discover how your favorite flavors came to be the ice cream icons they are now.
Fundamentals of Benchtop Gas Chromatography–Mass Spectrometry Data Analysis and Terminology | LCGC International
This article reviews the fundamental terminology and data analysis principles in benchtop GC–MS and compares the three modes of analysis—full scan, extracted ion chromatograms, and selected ion monitoring—to see how each is used for quantitative and quantitative analysis.
Why some white wines taste better – and how chemistry can predict it | Science.news.dk
A new study shows that the mix of chemical components in a white wine can reveal whether people think it tastes good – or truly outstanding. The study examined 89 wines and found a strong correlation between metabolite profiles and user ratings on the Vivino app, suggesting that the model can effectively predict wine quality.
The power of scent — a brief history of aroma in marketing | Mindful Design Consulting
Using aroma in marketing is not a modern strategy; it has a long history, with businesses historically utilizing scent to draw customers and impact purchasing decisions. This practice, known today as scent marketing or ambient scenting, has roots in various cultures, often stemming from instinct or tradition rather than formal advertising.
The plant of many scents: unraveling the odorant composition of selected CBD hemp cultivars
This study presents the first comprehensive sensory-guided investigation into the odor-active compounds of dried hemp (Cannabis sativa L.) flowers. Using gas chromatography-olfactometry (GC-O) in combination with aroma extract dilution analysis (AEDA), 52 odor-active compounds were identified across six cannabidiol-rich cultivars.
The alchemy of ambergris – perfume’s most peculiar treasure | Perfume Society
Praised for its rich aroma, ambergris adds depth to fragrances, acting as a powerful fixative that enhances fleeting top notes while imparting a musky and earthy quality. Its historical allure spans cultures, from ancient rituals to modern perfumery, making it a coveted note in scent composition.
Smells deceive the brain – are interpreted as taste | Karolinska Institutet
Researchers at Karolinska Institutet have found that the brain can perceive certain aromas as tastes, even in sugar-free flavored drinks. The study, published in Nature Communications, involved training 25 adults to recognize sweet and savory tastes through smell and taste. Brain imaging revealed that the taste cortex responds to taste-associated aromas as if they were real tastes, suggesting a strong connection between smell and taste that could lead to cravings and overeating.
Exploring the molecularity of spices: the gustatory perspective | European Food Research and Technology
This study encompassed 34 molecules recognized by taste experts, revealing atom-pairs linked to flavors like spicy, herbal, woody, citrus, sweet, and minty. The methodology showcases the molecular nuances of spice flavors while demonstrating consistency across different structural characteristics.
Can your microbiome affect your mood? | Scientific American
Recent research indicates that specialized intestinal cells may communicate directly with the brain, influencing appetite and mood. The role of microbiomes in this connection is still under investigation. Maya Kaelberer, an assistant professor of physiology at the University of Arizona, discusses the implications of this emerging science.
Congruency of multisensory olfactory stimuli | Chemical Senses
Forty-eight participants evaluated retronasal olfactory stimuli (strawberry, cheese, lemon, and coffee) with various costimulation conditions. Results indicated a significant congruency effect on likeness (P < 0.001), with gustatory costimulation having a stronger impact than visual (P = 0.02). Congruent costimulation improved likeness evaluation, while incongruent costimulation diminished it, suggesting potential applications in olfactory training for loss of smell.
The mechanism of β-ionone enhancing the sweet taste of phloridzin | Food Chemistry
Higher concentrations of β-ionone enhance the sweetness of phloridzin, with both orthonasal and retronasal β-ionone odors contributing to this effect. Retronasal β-ionone may improve phloridzin's sweetness by stabilizing TAS1R3-phl, while orthonasal β-ionone activates the left temporal regions to evoke sweetness perception.
Why every strawberry traces back to a secret spy mission in 18th-century South America | ZME
The strawberries we eat today trace their origins back to a mission by Amédée-François Frézier, a French spy sent to South America in 1712. While posing as a merchant in Chile and Peru, Frézier not only gathered intelligence on military fortifications but also documented local plant life. He discovered large strawberries unique to Chile, which he brought back to France. These strawberries eventually cross-pollinated with another variety, creating a hardier and sweeter strain that led to modern commercial strawberries.
Why does monk fruit extract remain only partially approved in the EU? Regulatory barriers and policy implications for food innovation | Foods
This review systematically analyses the EU’s regulatory barriers, comparing MFE’s legal status with other approved non-caloric sweeteners such as steviol glycosides and erythritol, and examining regulatory frameworks in the EU, United States, United Kingdom, and China.
How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum | SSRN
This study examined the effects of aroma concentration and sweetener release on aroma perception and flavor during Sugar-free chewing gums consumption. The results show that aroma concentration enhances volatile release but not sweetness perception, and that sweetener release dynamics only partially explain flavour perception.
Why do foods like Dubai Chocolate 'blow up' online? | BBC
The words Dubai and chocolate were two that would never be associated with one another at the start of 2025. Fast forward 10 months though and variations of the pistachio filled confectionary can now be seen in almost every supermarket in the land. But what is it that makes certain foods, including Dubai chocolate and Bubble Tea, "blow up" and enter everyone's wishlist? Charles Spence, who is a professor of experimental psychology at the University of Oxford, has been investigating why these confectionary crazes kick off.
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