"odors" news and stories

I hate when odors become a problem in the kitchen, especially when they've become attached to containers and the microwave. Here are a couple of deodorizing tips.

Even though it sounded like a promising idea, activists for the "scent sensitive" have gotten the chocolate chip scent banned from bus shelters after only one day! These complainers - oops, I mean activists - claimed that the smells could potentially trigger an asthma attack, although there were no cases of such things occurring. CBS Outdoor, the company that put up the scented strips for the California Milk Processor Board's campaign, said that the strips used no chemicals and that there was no way that they could have directly triggered any allergic reactions, although they are complying with the city's request to take them down.

Honestly, if you can't handle the scent of chocolate chip cookies, how on earth can you handle taking a bus in a big city? Do these activists actually walk around San Francisco? It's not the cleanest-smelling city in the world. Besides, in just about any city the scent of chocolate chip cookies would be an improvement over exhaust, sewer and trash fumes. Perhaps they found the scent to be too appealing and were actually worried that cookie cravings would cause people to hyperventilate in excitement. Or maybe they were worried that their own cravings would make them blow their diets the next time they walked by a bakery.

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Russian scientists have developed a device that essentially smells meat to determine how old it is and whether it's been stored properly. A sniff check is nothing new to any cook who's ever tried to decide if that week-old t-bone was still a candidate for dinner, but this new Russian sensor uses a series of highly sensitive electrodes to measure the gases that raw meat emits as it ages. Molecules evaporating from the surface of the meat are caught by coatings on sensors and the changed weight of the sensors is converted to a graphic depiction that looks something like a flower. Different types of aging and decay make different patterns and researchers say that the pattern for fresh meat is vastly different than that of a cut that's a few days old. They hope their device can be of use to meat packers and other safety controllers trying to identify unsafe foods.

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