Scientists on the scent of flavor enhancement
COLUMBUS, Ohio - Flavor is the name of the game for scientists who want to optimize food for consumption in ways that improve nutrition or combat obesity.
But there is more to flavor than the substances that meet the mouth. Olfaction, our sense of smell, is a major contributor to how we perceive aromas, especially those related to what we eat.
With hopes to capitalize on the smell factor in flavor development, researchers are exploring how the route an aroma takes to get to the olfactory system, through the nose or the back of the throat, influences our response to the scent in question.
In a new study, 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 ...












