Machine-learning algorithms require a huge amount of data to function, and the only information available for a scent comes from notoriously unreliable human noses and brains. (Even slight tweaks to a molecule can make a sweet, banana-scented compound reek of vomit; mysterious changes to your nose and brain, as many unfortunately learned from developing COVID-19, can make coffee smell of sewage.)

— Read more in Computers Are Learning to Smell at The Atlantic.

Puig says it took 45 million brain readings from men aged 18-35 to finesse the cologne Phantom by Paco Rabanne, adding lavender and lemon to the formula as a result of its research. Givenchy Irresistible eau de parfum – the latest iteration of the Very Irresistible range that has been a bestseller for 20 years – includes a rose extract dubbed “anti-morose”, chosen after biometric research.

— Read more in How AI and brain science are helping perfumiers create fragrances at The Guardian.

The team said their new AOS requires little energy and integrates sensing and computing units on the same chip. It detects food spoilage by employing thin zinc oxide films that sense even very low levels of hydrogen sulfide and ammonia gases that are high-protein food spoilage markers.

When investigators tested it during the spoilage process of chicken tenderloin, the system continuously tracked freshness scores and food conditions over time. The platform could be used for various applications by adjusting the gas-sensing materials and other parameters.

— Read more in Artificial 'nose' detects spoiled food and reduces waste at The Jerusalem Post.