Petrichor, or the distinctive smell of fresh rain, results from a combination of plant oils, compounds released by bacteria, and ozone formation.

Using spectrographic techniques, scientists determine the chemical composition of planetary atmospheres, comets, and other objects in space. Combining these chemicals in labs on Earth has revealed locations in space that smell like nail polish remover, rotten fish, and urine.

In the case of feces, gut bacteria produce compounds such as skatole and hydrogen sulfide, which the brain registers as unpleasant. Because oils do not dissolve in water, they can be used to create a layer on the surface that prevents smelly compounds underwater from escaping into the air.

Have you ever picked a travel destination by smell? This Atlas Obscura piece cultivates a list of the most distinct-smelling spots in the world. Learn about these obscure scents to potentially book a trip to a spring that smells like rotten eggs, or a desert valley filled with frankincense trees.

The hazy phenomenon's name is a combination of "smoke" and "fog" and is composed of chemical pollutants that can cause eye irritation, lung damage and harm to crops. Smog buildup is more common in cities with sunny climates, minimal wind and surrounding mountains that trap these chemicals.

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

When sunlight enters water droplets, it can reflect from the inside and spread out into different colors, producing a series of colorful arcs—supernumerary bows—which we refer to as rainbows. For droplets a few hundredths of a millimeter in size, these arcs overlap onto each other, producing fogbows of white light.

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.

In shallow waters where sunlight can reach, photosynthetic reactions absorb water and dissolved carbon dioxide, producing bubbles of oxygen at the surface of plants. As these bubbles rise to the water's surface, a fizzy appearance is created.

The phenomenon results from light interacting with a thin film of natural oils on the surface of swamps and marshes at the site, not unlike the coloration seen in soap bubbles. The oils originate from decaying vegetation or from anaerobic bacteria reducing iron in soil.

Scientists compared the smells of babies and teenagers and identified some of the compounds that make teens smelly. Carboxylic acids present in teens, they wrote, seemed to give off an "earthy, musty, or cheesy" scent. This 2024 research could help inform future odor-control products.

Research has shown that turbulent mixing of air at the edges of clouds and other small-scale thermal activity beneath them help clouds group together, intensifying short bursts of rainfall, especially in tropical regions. Simulations reveal this produces more powerful storms than predicted by older models, though they may occur less frequently.

Myriad bacteria contribute to our body odor, but research suggests that Corynebacterium species are strongly associated with the bad smells emanating from adults. Staphylococcus and Cutibacterium genera may also play leading roles.

Water-abundant areas that receive increased solar radiation, such as those near the equator, experience increased rates of evaporation, which produce tall clouds as moisture rises, cools, and condenses. Mountain ranges can also steer air to higher altitudes, creating collisions between atmospheric particles that generate charge imbalances—the precursors to lightning.

This excerpt from a Mythbusters episode takes on the smell-of-fear question, comparing the sweat composition of individuals exposed to snakes, rats, and scorpions with that of people exercising. Molecularly, the sweats are different to a gas chromatography machine, but to most noses would be indistinguishable.

Between 3.2 billion and 2.8 billion years ago, threadlike microorganisms called cyanobacteria began consuming available water vapor, carbon dioxide, and sunlight to produce oxygen. However, molecules released from Earth's interior by volcanoes consumed this oxygen via chemical reactions, preventing it from accumulating until volcanism had sufficiently decreased about 2.4 billion years ago.

Methane and air bubbles moving through water can generate small sparks between them, which can ignite gas. The above-ground phenomenon may have historically been the result of passing travelers igniting swamp gas with their lanterns.

In cloud-to-ground lightning, a buildup of negative charge at the bottom of clouds repels electrons on Earth's surface, leaving behind positively charged particles. When descending negatively charged air—the stepped leader—meets rising positively charged particles—the upward streamer—brightening runs up the connection, producing intense flashes known as return strokes.

Just as fire ranges from red to blue with increasing temperature, lightning's blueish-white comes from the superheating of air. The emission of light from the predominantly nitrogen- and oxygen-rich atmosphere produces a purple tint, with additional color caused by light scattering from humidity, hail, dust, and ash.

The relatively rare phenomenon occurs when sunlight scatters off tiny water droplets or ice crystals in thin, newly-forming or semi-transparent clouds, such as altocumulus, cirrocumulus, lenticular, and cirrus varieties. This effect is similar to what is seen in soap bubbles and mother-of-pearl shells and produces pastel-like colors.

Water droplets can glide across surfaces whose temperatures are well above water's boiling point. This heat instantly vaporizes the bottom of the droplet, creating a layer of steam that the rest of the droplet rides and bounces upon. This can be seen when sprinkling water on skillets to determine if the surface is hot enough to cook on.

Through a series of processes that collectively make up phytoremediation, plants can take up pollutants from soil and water through their roots, then break them down, release them as less harmful gases, or store them within their cells. Any plants that sequester heavy metals or other toxins must be removed and managed after the environment is decontaminated.

In the stratosphere, trioxygen molecules can absorb harmful ultraviolet radiation from the sun, preventing it from reaching Earth's surface, where it can harm organisms and raise surface temperatures. In the lower atmosphere, ozone acts as a greenhouse gas, trapping thermal radiation.

Energized electrons from the base of clouds collide with oxygen molecules, placing them in a "singlet delta state," which makes the air conductive. Collisions continue until more than 1% of nearby oxygen is in this state—about 0.00005 seconds—matching the electrical potential of the cloud and propogating electricity in a 50-meter "step."

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.

Water evaporates from the leaves, creating tension that pulls more water upward from the roots through the xylem—the equivalent of plant blood vessels. This process is supported by water molecules sticking to each other (cohesion) and xylem walls (adhesion).

Conspiracy theories about the phenomenon—also known as contrails—began circulating in the 1990s, but have gained significant traction on social media platforms. Chemtrails are more common in high-humidity conditions, where they persist and form cirrus clouds.

This paper explores how biomolecular data on past scents can be teased out and then transformed into olfactory museum experiences, adding another component to our understanding of archaeology.

Although carbon dioxide, methane, nitrous oxide, ozone, and most fluorinated gases account for only a minority of the planet's greenhouse effect due to their lower concentrations, they are more effective at trapping thermal radiation. While water vapor condenses within two weeks, other greenhouse gases linger in the atmosphere for years on average.

Certain ailments are associated with documented scents, including diabetes, Parkinson's disease, and typhoid. The skin of people with yellow fever, for example, can smell like a "butcher shop."

Ejected rock can introduce key minerals found in fertilizers, including iron, magnesium, and potassium, to improve soil quality. Ash and basalt crystals can be easily absorbed into soils, infusing them with sulfur, oxygen, chlorine, phosphorus, calcium, and other critical elements.

Twelve astronauts have walked on the moon to date, and they all agree that our lunar neighbor smells like gunpowder. Scientists argue this scent comes from unstable minerals that cling to their suits and the rocks they return to the ship. Notwithstanding, space itself has a different smell, often compared to steak or metal, which experts believe, rather poetically, is the smell of dead stars.

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

The national park is a rainforest that receives significant rainfall. When the vegetation on the mountains gets wet, it releases a gas that is smoky, and sometimes even appears blue, a phenomenon that gave the mountains (and the park) its name.

Before Earth's atmosphere formed, any liquid water would have boiled off, preventing the accumulation of water early on to create today's oceans. Planetary scientists continue to debate whether this water was delivered later from comet or asteroid collisions or via reactions between iron oxide in Earth's molten surface and hydrogen gas from the planetary nebula.