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This ability to “print” the exact molecular structure of the desired odorant does seem like a significant advance in the reproducibility of scent.

Yet, major challenges of their development lie on the difficulty of miniaturizing the system and increasing its recognition capabilities in determining the exact gas species and their concentrations within complex odorant mixtures.

"The results of our odorant analyses are groundbreaking for further aroma research on grape varieties such as Muscaris. The freely available study data also opens up new perspectives for the future of viticulture, as fruity wines are becoming increasingly popular," summarizes study leader Martin Steinhaus, who heads the Food Metabolome Chemistry research group at the Leibniz Institute.

"That exposure to an odorant can directly alter expression of genes, even in tissues that have no odorant receptors, came as a complete surprise," Ray said.

The study proves for the first time that the undesirable flavor note is due to the odorant 5-vinylguaiacol.