Results 11 to 20 of about 3,871,958 (252)

Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution

Chemical Engineering Transactions, 2013
The mechanisms and occurrence of aroma depletion during wine fining is still not clear. Previous results of our group led to hypothesized that some odor-active compounds were removed through direct adsorption mechanism on the clays without the ...
M. Lambri, R. Dordoni, A. Silva, D.M. De Faveri   +3 more
doaj   +2 more sources

Effects of Nanoencapsulated Carotenoid of Spirulina platensis on the Sensory Profiles of Dark and Milk Chocolate [PDF]

E3S Web of Conferences, 2020
The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S.
Hamdan Asep Bayu, Riaty Ciacia, Fitriya Wahdan, Ekantari Nurfitri   +3 more
doaj   +1 more source

Odor-active compounds in cardboard

, 2022
S.9979-9984The odor-active compounds of cardboard were identified by aroma extract dilution analysis and HRGC-MS analysis. In total, 36 compounds were detected with medium to high intensities during HRGC-olfactometry.
Czerny, M., Büttner, A.
core   +1 more source

Cognitive facilitation following intentional odor exposure [PDF]

, 2011
This paper reviews evidence that, in addition to incidental olfactory pollutants, intentional odor delivery can impact cognitive operations both positively and negatively.
Andrew J. Johnson, Johnson, A.J.
core   +1 more source

Gas Chromatography Analysis with Olfactometric Detection (GC-O): an Innovative Approach for Chemical Characterizatio of Odor Active Volatile Organic Compounds (VOCs) Emitted from a Consumer Product

Chemical Engineering Transactions, 2014
The gas chromatography-olfactometry (GC-O) methodology couples traditional gas chromatographic analysis with sensory detection in order to identify odor active compounds in complex mixtures.
M. Brattoli, E. Cisternino, G. De Gennaro, P. Giungato, A. Mazzone, J. Palmisani, M. Tutino   +6 more
doaj   +1 more source

In Vitro Hypoxic Environment Enhances Volatile Compound Production in Persian Violet Flowers

Horticulturae, 2023
Flowers of Persian violet (Exacum affine Balf. f. ex Regel) that are grown in nature typically produce a scent. However, whether Persian violet flowers developed inside sterile containers produce odors has yet to be studied.
Sompoch Noichinda, Kitti Bodhipadma
doaj   +1 more source

Categorical Dimensions of Human Odor Descriptor Space Revealed by Non-Negative Matrix Factorization [PDF]

, 2013
In contrast to most other sensory modalities, the basic perceptual dimensions of olfaction remain unclear. Here, we use non-negative matrix factorization (NMF) – a dimensionality reduction technique – to uncover structure in a panel of odor profiles ...
Castro, Jason B., Jason B. Castro, Castro, Jason B, Chennubhotla, Chakra S., Ramanathan, Arvind, Schaefer, Andreas, Chennubhotla Chakra S., Arvind Ramanathan (198127), Jason B. Castro (460485), Jason B Castro, Ramanathan Arvind, Arvind Ramanathan, Castro Jason B., Chakra S. Chennubhotla, Chennubhotla, Chakra S, Chakra S Chennubhotla, Chakra S. Chennubhotla (232086)   +16 more
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Topological reorganization of odor representations in the olfactory bulb. [PDF]

, 2007
Odors are initially represented in the olfactory bulb (OB) by patterns of sensory input across the array of glomeruli. Although activated glomeruli are often widely distributed, glomeruli responding to stimuli sharing molecular features tend to be ...
Friedrich, Rainer W., Benjamin Judkewitz, Rainer W Friedrich, Judkewitz, Benjamin, Yaksi, E., Yaksi, Emre, Friedrich, Rainer W, Judkewitz, B., Friedrich, R., Emre Yaksi   +9 more
core   +2 more sources

Body Odor Quality Predicts Behavioral Attractiveness in Humans [PDF]

, 2011
Growing effort is being made to understand how different attractive physical traits co-vary within individuals, partly because this might indicate an underlying index of genetic quality.
Havlíček, Jan, S Craig Roberts, Jones, Benedict C, Saxton, Tamsin, Anthony C Little, Havlíček, J., Camille Ferdenzi, Alexandra Kralevich, Kralevich, Alexandra, Anthony C. Little, Ferdenzi, Camille, Little, Anthony C., Jones, BC., S. Craig Roberts, Little, Anthony, Lisa M Debruine, Jones, Benedict, Saxton, Tamsin K, Roberts, S Craig, DeBruine, Lisa M, Saxton, T.K., Benedict C Jones, Ferdenzi, C., DeBruine, Lisa M., Tamsin K. Saxton, de Bruine, Lisa, Jones, Benedict C., Kravlevich, A., Benedict C. Jones, Lisa M. DeBruine, Saxton, Tamsin K., Jan Havlicek, Roberts, S. Craig, Roberts, S.C., Debruine, L.M., Little, A.C., Tamsin K Saxton   +36 more
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OOPS, the Ontology for Odor Perceptual Space: from molecular composition to sensory attributes of odor objects [PDF]

, 2022
When creating a flavor to elicit a specific odor object characterized by odor sensory attributes (OSA), expert perfumers or flavorists use mental combinations of odor qualities (OQ) such as Fruity, Green, Smoky.
Thierry, Thomas-Danguin, Alice, Roche, Nathalie, Mejean Perrot   +2 more
core   +1 more source