A "smell scientist" enjoys a warm morning in New York City:
The savor of a toasted bagel had traveled on a breeze.
“It’s windy, we don’t have to move around. The smells come to us,” she said.
“A few minutes ago, I smelled the East River,” she said. The telltale scent: “briny, salty, fishy.”
Steam rising from underground brought “a really powdery, moist, kind of sweet smell.”
“It’s like the world’s biggest humidifier.”
Walking through Grand Central, she picked up on pastries and coffee, after-shave and toothpaste.
There was also “disinfectant from the trains,” “brown-black shoe polish,” and “cheap air freshener from a Town Car” coming from one [...]
So what are THE SMELLS? Take it away, Science! Working with a standard set of data, Andrew Dravniek's 1985 Atlas of Odor Character Profiles, the researchers applied a mathematical method to simplify the olfactory information into coherent categories, similar to the way compressing a digital audio or image file reduces the file's size without, ideally, compromising its usefulness. The team identified 10 basic odor qualities: fragrant, woody/resinous, fruity (non-citrus), chemical, minty/peppermint, sweet, popcorn, lemon and two kinds of sickening odors: pungent and decayed.
I guess that pretty much nails it, except I am not sure where you would slot in the New York [...]
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