Expert sommeliers can take a whiff of a glass of wine and tell you a lot about what's in your pinot noir or cabernet sauvignon. A team of physicists at CU Boulder and the National Institute of Standards and Technology (NIST) have achieved a similar feat of sensing, only for a much wider range of substances.
Pretty cool. It’s like a reverse version of the same principle tech we use to identify gasses on exoplanets from satellites.