US scientists sniff out aroma perception pathways for enhanced food flavors
date:Jul 21, 2021
al to activate the sense of smell through the nose. They then sampled the same unnamed four floral scents either through the same sense-of-smell pathway or its opposite with the goal of finding the match to the reference aroma.

When participants were asked to match a known scent, such as rose, with one of four unknown scents, they did best when the aromas were introduced in the same way, either through sniffing them in a vial or drinking them in a solution.

When the routes of delivery diffe
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