For centuries, ancient Egyptian mummies have fascinated researchers, but their distinctive scent has remained largely unexplored – until now. Scientists from UCL and the University of Ljubljana have conducted the first combined chemical and perceptual study of mummy odours, revealing that the preserved remains emit ‘woody,’ ‘spicy,’ and ‘sweet’ aromas rather than the expected scent of decay.
Published in the Journal of the American Chemical Society, the study used gas chromatography, mass spectrometry, and trained human sniffers to analyse nine mummified bodies from the Egyptian Museum in Cairo. The findings offer new insights into evolving embalming techniques, showing that ancient Egyptians used coniferous resins, pine, cedar, juniper oils, and even myrrh and frankincense to preserve their dead.
Researchers highlight the potential of odour analysis as a non-invasive tool for conservation, helping to protect ancient artefacts and understand historical burial practices.
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