Rocket science

Martinis being lamentably distant from my life at the moment, I was heartened to discover that Science, unlike me, is not neglecting this important topic. Shaken martinis, according to research discussed here, have remarkable chemical properties. What they don't mention is that unless the gin is poured straight from the freezer, the shaking agitates and melts the ice, thus diluting the booze.

The real gem in the piece, however, has nothing to do with martinis:

Studies at Oxford University suggest that words can influence the perception of smells: as you might expect, a brie-like smell is more popular when labelled "cheese" rather than "body odour".

I wonder if the reverse is true.