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CHIRAL SMELLS. "One of the most important factors affecting both the intensity and the type of odor is the configuration of chiral centers in the molecule." https://lnkd.in/eMTZmZF View in LinkedIn

ALICE IN WONDERLAND. "In Wonderland, spearmint chewing gum, which gets its minty flavor from R-carvone, would taste like caraway seeds, which get their flavor from the mirror-image molecule, S-carvone." https://lnkd.in/ejqs2rT View in LinkedIn

ALICE IN WONDERLAND. "For example, lemons would smell like oranges and oranges would smell like lemons, because R-limonene (a 15-carbon oil) gives the odor to oranges and S-limonene, its mirror image, gives the odor to lemons." https://lnkd.in/ejqs2rT View in LinkedIn

TALKING TREES. "Thirty years ago, a study published in the journal Science revealed that poplar and maple trees release certain chemicals when attacked by insects, and that healthy trees nearby responded to these chemicals by building up anti-pest defenses." https://lnkd.in/emhsDjP View in LinkedIn

SMELL AND MORE SMELLY. What a deep knowledge and library we have for adulterating natural smells by food chemistry. A high percentage of natural oils are adulterated. https://lnkd.in/emSBr8y View in LinkedIn

TALKING TREES. "Plants can’t talk or make noise, but they can communicate with one another, and we’re learning more about how they do it all the time." https://lnkd.in/emhsDjP View in LinkedIn

SMELL AND MORE SMELLY. This remarkable review of the chemistry of smells gives you a sense of how sophisticated food science has become, with every subtle scent known to a deep level. https://lnkd.in/emSBr8y View in LinkedIn

RETHINKING PLANTS. "Who knew that a weed can smell the difference between a tomato plant and wheat, a tobacco plant can sense color, and a Venus flytrap can distinguish between the splash of a raindrop and a fly? Like so much in nature, it’s a matter of survival."" " https://lnkd.in/ea_Tqa3" " View in LinkedIn

350 IMPORTANT AROMAS. "The results of dilution analyses and of aroma simulation experiments show that only 5% of the more than 7,000 volatile compounds identified in foods contribute to aromas. The main reason for the low number of odorants in the volatile fraction is the marked specificity of the sense of smell." https://lnkd.in/emSBr8y View in LinkedIn

'WHAT A PLANT KNOWS', by Daniel Chemovitz. "Plants know when their fruit is ripe, when their plant neighbor has been cut by gardener's shears, or when their neighbor is being eaten by a ravenous bug; they smell it." https://lnkd.in/ebihGuY View in LinkedIn