Researchers are exploring how the route an aroma takes to the olfactory system – through the nose or the back of the throat – influences the person’s response to the scent. They are also examining how information about a scent – such as knowing its name – impacts perception. Scientists at The Ohio State University, US, hope to eventually use this information to enhance flavor development to make healthier and nutritious food more appealing to the senses.

— Read more in US scientists sniff out aroma perception pathways for enhanced food flavors at Food Ingredients 1st.