Yoshihiro Inoue and his team from Showa Pharmaceutical University conducted a study demonstrating that smelling freshly brewed coffee leads to a temporary but noticeable boost in mood.
Twenty students participated in the experiment, including twelve women, aged between twenty and twenty-nine years old. Researchers monitored the overall mood state using the TMD scale, as well as its individual components, while simultaneously recording EEG and ECG data.
Measurements were taken both before exposure and five minutes after participants inhaled the aroma of freshly ground coffee. The coffee was prepared using 20 grams for 400 milliliters of water at a temperature of 85 degrees Celsius, and inhalation was performed from a distance of about 50 centimeters.
The results obtained were officially published in the scientific journal Nutrients.