German Researchers Are Investigating the Science Behind Soft-Pretzel Scent

Food, Gastro Obscura

WORKING NINE TO FIVE IS no way to make a living, so why not quit your job and become a professional food smeller? These highly trained sensory savants are regularly hired by food manufacturers and scientists. They analyze the subtle pepper notes in coffee, the juicy, pear-like aroma of fine white wine, and—as in a study recently published in the Journal of Agricultural and Food Chemistry—the delectable whiffs of sweat and malt in freshly baked soft pretzels.

Read more at Atlas Obscura. Photo: Wesual Click, Public Domain

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