The results of the study, published in the journal of the American Chemical Society, showed that the predominant aromas of ancient Egyptian mummies were mainly "woody," "straight," and "sweet." The researchers analyzed nine mummies from the Egyptian Museum in Cairo, most of which date back to the I and II millennia AD, using a mixture of techniques and special instruments.
Professor Mathea Sterlich from the Universities of London and Lublin, the main researcher in this project, noted that the interest in the analysis of balms from mummified bodies has attracted the attention of specialists and the public, but so far no chemical and cognitive scientific studies have been conducted.
The researchers sent a commission of professional aromatologists to assess the quality of the aromas, their intensity, attractiveness, and also to measure the molecules and components using gas chromatography and mass spectrometry. This helped to determine whether the components are part of the balms used in preserving substances, microorganisms, or insects, for example.
The aromas were described as "woody" in 78% of cases, "straight" in 67%, and "sweet" in 56%, while "fragrant" and "old, spoiled" aromas were observed in 33% of cases each. The techniques of embalming in Ancient Egypt included the naturalization of body oils with balms, including myrrh and cedar, for preserving the body for afterlife and giving it a pleasant scent.
