BSF’s News Digest May - June 2026 ¦ Selector Ján Peťka

In the spotlight

Scientists Create First-Ever ‘Smell Map’ | Harvard Medical School
A detailed diagram of smell receptors in the nose fills in missing details of how olfaction works. The map reveals that smell receptors are highly organized into tight bands based on type.

Dolf DeRovira Sr. on Flavor Science and AI I Flavor Dynamics
Dolf DeRovira Sr. shares insights on AI in food science and the irreplaceable role of human flavorists in the industry. He argues AI cannot replace human flavourists. The nose's ~400 receptor types and millions of neurons, plus individual variation, masking and synergy, create complexity no sensor matches. AI generates starting formulations but cannot judge matrix compatibility, processing stability or regulatory compliance. Its real value lies in six areas—supply chain, personalised nutrition, food safety, precision agriculture, formulation screening and regulatory intelligence. The right framing is amplification, not replacement; sensory and creative work stays human.

Periodic Graphics: The chemistry of smoking foods I C&EN
An Andy Brunning infographic explaining the chemistry behind smoked foods' classic flavours—how wood-smoke components and reactions deposit and generate the aroma and taste compounds prized in barbecue and smoked products.

SCENT: Aligning mass spectra with molecular structure for olfactory perception I arxiv.org
SCENT (Spectrum-to-Chemical Embedding alignmeNT) is a multi-modal contrastive learning framework that aligns electron ionisation mass spectra with pretrained chemical structure embeddings, letting models predict odour descriptors from mass spectra alone—no explicit molecular structure needed at inference. It significantly beats MS-only baselines and matches structure-based models, while better approximating continuous human perceptual ratings and generalising to real lab spectra.

AI firm Apoha launches with machines that feel, taste, and smell I C&EN
UK start-up Apoha has emerged from stealth with $36 million in funding, claiming a new kind of Raman spectroscopy that lets machines 'feel, taste and smell'. It describes the technology as a 'missing layer' of structured data on the behaviour of matter, formulations and materials. Founded in 2021 by former Oxford postdoc Shamit Shrivastava and ex-Goldman Sachs executive Anshika Srivastava, the company now has around 25 staff.

How Smell Guides Our Inner World | Quanta Magazine
Quanta explores how smell shapes emotion and memory. Humans were wrongly labelled poor smellers after Broca's 19th-century work, a myth that persisted. New datasets (Bierling's 1,200-person study; Monell/Google's AI model; the Pyrfume database) map how molecular structure relates to perceived scent, revealing perception varies wildly between people. Meanwhile, single-neuron recordings show the piriform cortex encodes odour identity and even abstract concepts, underlining how subjective and experience-driven smell really is.

Secret weapon: How food enzymes can amp up beverages I Beverage Daily
Enzymes are quietly reshaping beverages. IFF's Diazyme Nolo converts fermentable sugars into unfermentable carbohydrates before yeast is added, giving alcohol-free beer the body of regular beer without additives or stabilisers. Kerry's Acrylerase enzyme—having received a positive EFSA opinion—breaks down acrylamide after it forms in coffee, without harming taste or yield. Lactase and carbohydrase enzymes similarly support sugar reduction, clarity and yield across dairy and plant-based drinks.

Electrochemistry captures coffee’s taste, powering a more consistent cup - University of Oregon researchers find a way to measure the flavor profile of coffee I Chemeurope
It takes a surprising amount of work to keep coffee consistent cup to cup. An electrifying new approach from University of Oregon researchers could make the task easier. They’ve discovered a way to measure the flavour profile of a cup of coffee — by sending an electrical current through it. 

Subthreshold Odorants Involved in Beer Aroma and Trace Components Affecting Beer/Seafood Flavor Compatibility I J.Stage
GC-O was used to analyse the aroma of Pilsner-type beer, identifying and quantifying 76 odorants. Selected model of 25 odorants based on OAV did not accurately replicate the beer's malty/estery notes. Reconstituting the aroma with all 76 odorants revealed that many trace components, including sub-threshold ones, work together to define beer aroma. The study also investigated food–beverage compatibility, discovering that pairing beer with dried squid introduced a metallic note, which was diminished with sake. The compound responsible for this reaction was identified as (Z)-1,5-octadien-3-one.

Mapping the flavoring landscape: a comparative analysis of tobacco and related products | Nicotine & Tobacco Research
This study utilized self-organizing maps to categorize tobacco products based on flavouring profiles, revealing that traditional tobacco products clustered together, sharing similar flavourings (creamy-vanilla, sweet-fruity, mint/menthol) more closely than with electronic or herbal products.

Molecular and computational basis of taste perception: A review toward the “Digital Language of Taste” | ACS Omega
This review synthesizes computational approaches to taste research, focusing on molecular docking, molecular dynamics (MD), and machine learning (ML). It covers the structural and functional modelling of taste receptors for sweet, bitter, umami, salty, and sour modalities, particularly addressing the challenges in modelling salt and sour tastes

Volcano science reveals secret to the perfect espresso I ZME Science
A new espresso equation shows why grinding too fine or too coarse can ruin your coffee.

Scientists boost strawberry flavor and nutrition without changing growth | ScienceDaily
A surprising genetic twist shows that boosting a seemingly ordinary “housekeeping” gene can dramatically improve fruit quality without any trade-offs. By increasing the activity of a tRNA-related gene in strawberries, researchers unlocked richer colour, stronger aroma, and higher levels of health-boosting compounds like anthocyanins and terpenoids. Even more striking, these enhancements came with zero impact on plant growth, fruit size, or sweetness—avoiding the usual downsides of metabolic tinkering.

AI lets chemists design molecules by simply describing them | ScienceDaily
Creating complex molecules usually requires years of experience and countless decisions, but a new AI system is changing that. Synthegy lets chemists guide synthesis and reaction planning using simple language, while powerful algorithms generate and evaluate possible solutions. The AI doesn’t just compute—it reasons, scoring pathways and explaining which ones make the most sense.

The molecular mystery of how we smell I Chemistry World
New research indicates that smell likely involves a combination of factors – including receptor shape, molecular properties, mixtures of chemicals and possibly breakdown products – supported by advances in receptor imaging and computation, though a complete model remains elusive.

What gives stevia its sweetness? Scientists uncover the genetic secret I Phys.org
Researchers at the University of Toyama have uncovered why some stevia varieties taste clean and sugar-like while others leave a bitter aftertaste. The team found that sweetness is controlled by a group of UGT76G glycosyltransferase genes, which attach glucose molecules to steviol glycosides and shift the balance toward sweeter, cleaner profiles. Identifying these genes could let breeders develop next-generation stevia with cleaner sweetness and less bitterness, supporting healthier low-sugar products.

A fresh approach to peppermint: 250 new variants could boost flavor and fight disease I Phys.org
Scientists at UC Davis introduced new genetic variation into peppermint, which has been cloned for over 200 years with an essentially unchanged genome. Using gamma radiation on the Black Mitcham clone, they grew 261 plants with more than 250 distinct variants; two clones produced far less menthol (about 4% versus 42%). Initiated by Mars Inc., the method is a low-cost, non-GMO way to breed mint resistant to Verticillium wilt.

Odor Maps from the LLM-derived similarity scores I arxiv.org
Researchers at Institute of Science Tokyo used four pre-trained LLMs (GPT-4o-mini and three Gemma 3 models) to generate pairwise similarity scores for odor descriptors and names, then compared them with the Dravnieks sensory dataset using Mantel tests. Correlations were significant and rose with model size, except for Euclidean distances. Applying this to 75 essential oils produced a two-dimensional odor map via multidimensional scaling, where floral, citrus, and woody oils clustered correctly — showing LLMs can infer odor similarity and enable automated scent creation.

Taste enhancements: How new technologies are powering global F&B innovation I Food Ingredients First
Flavour houses are moving beyond amplifying sweetness or savouriness toward engineered sensory experiences using AI, biotechnology and sensory science. Examples include Amano's enzymes that cut bitterness and boost umami, dsm-firmenich's receptor-based off-note masking, Sensient's BioSymphony harmonisers, and Symrise's Symvision AI sensory panels. Driven by demand for healthier, clean-label indulgence, especially in plant-based products, the goal is 'precision indulgence'—craveable flavour that is also sustainable and personalised.

Is hojicha the new matcha? Roasted tea trend gains traction in food and drink industry I Food Navigator
Roasted Japanese green tea hojicha is emerging as a flavour trend. Mellow, nutty and low in caffeine with little bitterness, it suits drinks, lattes, desserts, chocolate and even savoury applications. The global market is valued at $2.1 billion, projected to reach $3.9 billion by 2034, with supply expanding partly due to matcha shortages. For industry, hojicha signals a shift toward flavour-led, mainstream-friendly innovation.

Analytical solutions for food and flavor analysis | Technology Networks
An overview of how advanced mass spectrometry methods are helping researchers unravel the relationship between food composition and flavour, and of the analytical toolkit now used in modern food and flavour analysis.

The ‘fricy’ flavour sensation: why spicy fruit is the sweet hot taste of this summer | The Guardian
The Guardian charts 'fricy'—fruity plus spicy—as summer 2026's flavour trend, joining 'swicy' and 'swavoury'. South American-inspired treats like chamoyada slushies and Tajín-dusted fruit are driving sales: Sous Chef's Tajín sales rose 19% year on year and Waitrose's mango amba sauce 30%. Chefs note that fruit with chilli, acid and salt is nothing new in Thai, Vietnamese and Mexican cooking; social media has simply given the combination a catchy, shareable name.

Sweelin®, a novel sweet protein, does not affect blood glucose and insulin levels I Food Chemistry
A double-blind, crossover, randomised study reports that Sweelin®, a novel sweet protein, does not affect blood glucose or insulin levels in participants, supporting its potential as a non-glycaemic sweetener for reduced-sugar food and beverage applications.

Mondelēz reveals taste is no longer king in snacking I Bakery and Snacks
Mondelēz's 2026 State of Snacking report (with Mintel and Black Swan Data) argues taste is no longer the sole driver of purchase. Consumers discover food visually on social media, value texture (crunch, contrast), and choose snacks for comfort, reward, nostalgia and connection. Dubai chocolate's success owed as much to texture, theatre and shareability as flavour. Consumers increasingly reject traditional trade-offs—expecting indulgence, wellness, novelty and emotion simultaneously.

How to speak beer’s chemical language | Craft Beer & Brewing
It’s helpful to develop a common vocabulary to describe what we sense in our beer, but it’s even more helpful to understand the chemistry underlying those aromas and flavors. Here’s a primer.

Unraveling the mysteries of food odors I IFT
Sheryl Barringer (Ohio State) shows food off-odours can be reduced simply: apple phenolics neutralise garlic breath, and two-stage fermentation with Lactobacillus plantarum dramatically cuts unpleasant volatiles in plant-protein yogurt. Slowing the early pH drop keeps deodorising bacteria active longer, producing a neutral base that can later be flavoured. Patented and being scaled with a food company, the approach could improve plant-based dairy, meat analogues and beyond.

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