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Article

Human perception of coffee aroma and its odor-active molecules: role of the olfactory threshold and the OBPIIa gene.

Food research international (Ottawa, Ont.) - 1 Aug 2026

Diana Daniela, Melis Melania, Solari Paolo, Tomassini Barbarossa Iole, Crnjar Roberto, Sollai Giorgia

Abstract excerpt

The olfactory perception of the aroma of both foods and beverages and the individual molecules that compose them is influenced by the olfactory performance of individuals and the genetic factors that contribute to it. Among commonly consumed beverages, coffee is the most popular non-alcoholic one in the world, in accordance with its social significance and functional effects. Recent studies have identified the...

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PMID: 42169300
DOI: 10.1016/j.foodres.2026.119339

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