#Olfaction

Groundbreaking international research unveils the strongest scientific evidence yet that human genes and biological sex fundamentally determine how individuals experience and interpret smells, opening revolutionary possibilities for personalized medicine and deeper understanding of neurological health. The landmark study, conducted by University of Leipzig researchers and published in Nature Communications, identified ten distinct genomic regions directly connected to specific odor detection abilities, with seven representing entirely new scientific discoveries. Most remarkably, three of these genetic regions demonstrate sex-specific activation patterns influenced by hormone fluctuations, explaining why scent perception can shift dramatically during menstruation, pregnancy, and other life transitions.

A landmark international study provides the strongest evidence to date that human genetics and biological sex influence how people perceive and interpret smells. Conducted by researchers at the University of Leipzig and published in Nature Communications, the work maps ten genomic regions linked to specific odor detection, with seven representing newly identified genetic factors. Notably, three regions show sex-specific activation tied to hormone changes, helping explain scent perception shifts during menstrual cycles, pregnancy, and other life stages.

A landmark international study has uncovered the strongest evidence yet that our genes—along with biological sex—shape how we experience smells, opening new possibilities for understanding brain health and personalized medicine. The research, conducted by the University of Leipzig and published on July 30, 2025, in Nature Communications, identified ten distinct regions of the human genome connected to the ability to detect specific odors. Remarkably, seven of these genetic links had never before been documented, while three regions proved sensitive to sex-specific factors such as hormones, helping explain why smell perception can shift during life events like menstruation or pregnancy.

Cilantro, known as phak chee in Thai, brightens tom yum, elevates larb, and finishes many street-side soups. A small but vocal segment of diners finds its flavor soapy. New research shows this aversion is genetic, not simply a personal preference, offering a fresh lens on how Thais experience food.

In Thai cuisine, cilantro’s citrusy zing is celebrated for lifting dishes from sour to savory. Yet the soapy bitterness has puzzled cooks and diners for years. Research indicates that genetic differences influence how cilantro tastes to different people.

For many Thais, cilantro (known locally as phak chee) is inseparable from everyday cuisine — sprinkled on tom yum, incorporated into larb, or simply used as a fresh garnish on soups and street-side noodles. Yet, a curious minority recoil at its presence, describing its taste as reminiscent of soap. Recent research confirms this odd aversion is grounded in genetics rather than culinary preference, reshaping our understanding of food appreciation in Thailand and globally.

Latest scientific research is dismantling the myth that humans are “bad smellers,” revealing that our sense of smell is not only ancient but deeply intertwined with memory and emotion—a connection far richer than previously thought. This new understanding sheds light on how even a simple whiff of a familiar odor can instantly transport us back in time, evoking powerful memories and emotions, and opens the possibility of harnessing scents in therapeutic, educational, and cultural contexts in Thailand and beyond.

A growing body of research shows that humans rely on smell far more than many assume. In Thailand, everyday aromas—from jasmine rice to temple incense—play a meaningful role in experiences, learning, and well-being.

Smell is one of our oldest senses. Scent detection emerged long before vision or hearing. Humans have hundreds of odorant receptors that detect a wide range of molecules, enabling rich aroma experiences. When you inhale a fragrance, millions of receptors fire in distinct patterns, creating meaningful perceptions in the brain.

Smells can linger in memory long after the scent fades, shaping mood and behavior. A new study from the University of Florida reveals how the brain assigns emotional value to odors, offering fresh insights for sensory health and potential clinical treatments. The research shows that odor experiences are not just about smell notes—they’re tied to deep brain circuits that determine what we find pleasant or aversive.

In Thailand, where street market aromas swirl and local foods like pla ra (fermented fish) and other pungent scents are integral to daily life, the subjective nature of “good” and “bad” smells is more than a curiosity. As Bangkok and other cities become more diverse, understanding how the brain chooses which odors to embrace could impact mental wellbeing and everyday experiences, including healthcare environments.

A whiff of microwaved fish may linger in your kitchen—and your memory—but what makes some smells universally unpleasant while others draw fond nostalgia? Recent research from the University of Florida uncovers how our brains assign emotional value to odors, offering insights that could reshape approaches to sensory health and even clinical treatment of scent-related distress (SciTechDaily).

For Thais who cherish the bustling aromas of street markets or the stinging tang of fermented fish (pla ra), the subjective nature of “good” and “bad” smells is more than a curiosity—it’s a matter woven into daily life, heritage, and even mental wellbeing. As major Thai cities grow ever more cosmopolitan, and with mental health awareness rising, understanding exactly how our brain selects which odors to embrace (or reject) could have widespread impacts.