The importance of volatile aroma compounds in the flavor quality of food

Our sense of smell affects what foods taste like and how we perceive it

Scent stimulates our olfactory sensor neurons high in the nasal cavity, and the brain attaches labels to those scents. But when we eat, chemicals from the foods travel from our mouths and throat to those neurons. We have roughly 400 odor receptors, and they can be used to decipher more than 10,000 different odors (or more than one trillion by some calculations), including the nuances of different foods.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

Muted smell and taste in microgravity complicate meal enjoyment

Astronauts primarily consume freeze-dried meals, which are rehydrated with water recycled from urine and perspiration, directly from bags. Condiments and select cultural items from crew members can enhance the meal experience by boosting flavor. Many individuals report experiencing "food fatigue" due to a lack of fresh produce, limited menu variety, and lingering scents.

How fermentation enables the pickling of food and the production of beer

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

Explore the chemistry of undesired body odors

This graphic highlights some of the main compounds in different body odors, including halitosis (bad breath), flatulence, and foot odor.

Exposing fetuses to certain flavors in the womb could lead to children being less picky eaters

A new study found that 3-year-olds were less averse to the smell of vegetables they had been repeatedly exposed to in utero, suggesting that what mothers eat in late pregnancy can leave a lasting imprint on their children's tastes.

Why your wine smells unpleasant

Ever had the experience of receiving a bottle of wine with a janky, less-than-favorable odor? This Esquire article ventures to answer this question and offers the explanation that the culprit is likely corked wine. Read to understand why corks can create a moldy or musty scent, and feel emboldened to send a corked bottle back for something with improved quality.

1 in 15 adults over age 40 experience phantom odors

This phenomenon was measured in a 2018 study that examined the prevalence and risk factors for phantom odor perception. Older adults were less likely to experience these phantom odors as they age, just as their overall sense of smell declines. Women are more likely than men to perceive phantom odors.

The five most common chemicals found in modern food

Most modern processed foods rely on a number of preservatives to stay fresh from production to our plates. The most common include citric acid (preservative and flavor), sodium benzoate (preservative), xanthan gum (thickening and stabilizing), carrageenan (thickening), and red dyes 3 and 4 (for color).

Over time, people develop a resistance to spicy foods

TRPV1 is a receptor in the body that detects potentially harmful things and responds in a variety of ways, including sweating, tearing up or a runny nose. Over time, more exposure to spicy foods can build up a resistance that minimizes these reactions.

A brief explainer on food expiration dates and what they really mean

Roughly 20% of food items in the US are thrown out because consumers don't understand how to interpret expiration labels. Over time, when supermarkets began carrying processed foods, grocers use packaging codes to track how long foods had been on...

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Cultivate your coffee taste with this interactive flavor wheel

Coffee is one of the more complex things humans consume, and taste can vary drastically based on bean genetics, roasting technique, and more. Using this flavor wheel, you can more accurately describe your coffee's aroma by starting from the center and moving outward.

How geometry and uneven charge distribution make some molecules greenhouse gases

Molecules vibrate and rotate with different frequencies based on their elemental composition and shape, which can produce uneven distributions of electrons, as seen in carbon dioxide and water. The resulting unbalanced electric field can interact with electromagnetic waves of the same frequency, causing the molecule to absorb the radiation.

Breaking down various tongue disorders, from infections to genetics

Taste is one of our fundamental senses, but can be impeded by a wide variety of conditions including glossitis, angioedema, and black hairy tongue. Most are characterized by their color, shape, and sometimes change in function. Causes range from vitamin or mineral deficiencies to fluid accumulation, fungal infection, or more.

How the loss of Earth's atmosphere would cause oceans to boil at freezing temperatures

Many phenomena requiring air pressure, from the flight of birds and aircraft to the act of breathing, would no longer be possible. Because sound travels through vibrating air molecules, the loss of the planet's atmosphere would also create a silent environment. Even during daytime hours, the sky would resemble a clear night sky.

Fruit fly experiments show personality emerges, in part, from genetic factors

A 2025 study revealed that fruit flies exhibit unique behavioral preferences, akin to personalities, which could be artificially selected for when breeding to modify behavioral variability. This variability can be adaptive in unpredictable environments.

Water vapor is used to manage heat in high-end smartphones

While smartphones have traditionally been cooled using a highly conductive plate that dissipates heat from the chip, vapor chambers offer a higher heat-removal capacity. This technology has been utilized in laptops for decades to absorb heat by cycling a fluid between liquid and gaseous phases.

The boiling temperature of water decreases with increasing elevation because the molecules need less energy to overcome the lower atmospheric pressure associated with thinner air.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

Acrylamide forms naturally during high-heat cooking through the Maillard reaction

While studies have shown it can damage DNA and potentially cause cancer in mice, humans absorb and metabolize acrylamide at different rates, introducing uncertainty in the research's applicability to humans. Some international health agencies have nonetheless recommended avoiding darker roasts when cooking starchy foods.

50 years of research has focused on unraveling the relationship between music and frisson

One insight reveals that musical passages with surprising volume changes or unexpected harmonies and beauty are more likely to trigger frisson, perhaps because they upend listeners' expectations.

The science (and scams) behind essential oils

Essential oils are a big business, with industry estimates pegging its market size at $10B last year—a number expected to double by 2030. These distilled plant compounds have a long history of both legitimate and exaggerated uses, and many marketed oils are, as the author of this long read claims, just selling wish fulfillment. Revisit some of the history and contemporary use of essential oils with this piece.

Volatile chemical contamination can last in burn areas long after urban wildfires

Lead, arsenic, asbestos, and other chemicals have been found trapped in smoke-exposed rugs, couches, pillows, and other furniture that appeared otherwise undamaged from the 2025 LA wildfires. The gradual release of these substances has produced dangerous indoor air concentrations and contributed to increased emergency room visits and abnormal blood tests.

Learn how air fryers cook food without the use of oils

While deep or pan frying involves oil transferring thermal energy to the food, air fryers warm food through constant airflow, which prevents the formation of a boundary layer of cold air around the food, though air is a worse conductor of heat.

At the beginning of the 20th century, a group of young men ate standard American food—replete with food additives like borax and formaldehyde—as part of government research to better understand food safety.

Chaos theory—informally known as the butterfly effect—is the reason why weather forecasts are presented with probabilities rather than certainties.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

Volcanic activity may have triggered the Black Death by spewing gases that led to crop failures in Europe, thus forcing the import of grain ships with plague-infested fleas.

Scientists testing how climate change affects plants found, in a years-long simulation study, that poison ivy grew 70% faster with the resulting extra carbon dioxide.

Volcanoes 'die' when their supply of magma runs out, if they are shifted away from their underlying magma reservoir, or if they get clogged by collapsing or their magma cooling back into rock.

Radioactive elements can introduce software errors because the ionizing radiation they produce can detach electrons from atoms, and computer code relies on the distribution of electrons.

The word 'jazz' evolved from 'jasm,' 19th-century American slang for 'energy'

Studies suggest when you sleep is as important as how much you get, and syncing with your circadian rhythms may lead to less fatigue and improved long-term health outcomes

When a Paris department store hesitated to sell Estée Lauder's perfume, she 'accidentally' broke a bottle, causing the smell to spread throughout the store and shoppers to start asking to buy the scent.

Fireworks make a loud booming sound after exploding due to air expanding faster than the speed of sound.

After 25 people used virtual reality headsets to practice flying with virtual wings—flapping their arms—their visual cortex responded to the wings almost as if they were real arms, treating them as body parts.

Alzheimer's can lead to brain shrinkage, with an average of around 2% of volume reduction per year

To reduce wrinkles in clothing, research recommends gentle wash cycles with more water and tumble drying with smaller loads and longer times.

The price of gas is a composite made up of several different factors, with the federal gas tax making up less than 20% of what drivers pay at the pump.

Explore an interactive map built from more than 100,000 survey responses on where people find joy in their lives

Lesser-known phobias include turophobia, or the fear of cheese, and nomophobia, the fear of being without your cell phone.

Art theft is the third-largest source of criminal revenues worldwide, thanks in part to the subjective nature of valuing a work of art.

Most of the observable universe's volume consists of voids and supervoids—enormous regions of space with little to no galaxies, stars, or light.

Tattoos remain visible on your skin thanks to immune cells called macrophages

Fast-casual restaurant Chili's is experiencing a resurgence, with its parent company recently reporting a nearly 32% increase in sales, thanks to passionate Gen Z fans on TikTok.

American short story writer Flannery O'Connor raised 40 peacocks, which became potent symbols for her fiction's elegant violence

Learn how to read a prospectus, the juicy document that any company must file with the SEC before going public.

The Great Salt Lake's distinct dual coloration results from high-salinity organisms that only live in the northern portion and produce a purple protein.