Balsam, defined

Muizzuddin et al. recently studied contact urticaria in an attempt to define sensitive skin objectively.22 Skin responsiveness was assessed using balsam of Peru, which induces NICU. They found that individuals with self-assessed sensitive skin were more susceptible to NICU. This group was also more susceptible to stinging induced by lactic acid and stratum corneum barrier removal using tape stripping. 

Plant preparations Comminuted or powdered plant material, extracts, tinctures, fatty or essential oils, resins, gums, balsams, expressed juices, and so on, prepared from plant material, and preparations whose production involves a fractionation, purification or concentration process, but excluding chemically defined isolated constituents. A plant preparation can be regarded as the active ingredient whether or not the constituents having therapeutic activities are known. 

As can be seen, at the centre of the wheel are the eight odorant series (OSs) which group the odorant terms that define the flavour profile of these wines fruity, chemical, empyreumatic, spicy, floral, vegetal, balsamic and fatty. By reading outwards first, from the odorant terms to the odour descriptors, a more precise description of the sherry aroma can be offered. 

Aromatic compounds are currently defined as cyclic hydrocarbons in which the carbon skeleton is linked by a specified number of conjugated 71-bonds in addition to a-bonds (Hiickel s rule). During the early days of industrial aromatic chemistry in the mid-19th century, the structure of aromatic compounds had not yet been elucidated. The name of this class of compounds is historically-based since the first members were obtained from aromatic, i.e. pleasant-smelling resins, balsams and oils examples of this are benzoic acid, which was obtained from gum benzoin, toluene from tolu balsam and benzaldehyde from oil of bitter almonds. 

Essential oils an extremely heterogeneous mixture of volatile, lipophilic plant products with characteristic odors. The International Standard Organization (ISO) has defined the E.o. in the strict sense as the steam distillates of plants, or of oils obtained by pressing out the rinds of certain citrus fruits. However, in practice the products of extraction with organic solvents, enfleurage or maceration of blossoms (flower oils), and the resinoids which can be extracted from other plant parts, and from resins and balsams are all embraced by the term E.o. 

The aromatic acids do not have a well-defined pattern of odors all are faintly balsamic with various spicy, floral, or even fruity overtones. Benzoic and cinnamic acids, and the higher members of the series are odorless, although compounds based on a saturated cyclic sttncture (e.g., hexahydrobenzoic acid) have an unpleasant rancid character. 

Smell/aroma comprising four attributes namely, frankness defined as the absence of interferences in the perception of the flavour refinement, which evaluates the presence of balsamic flavours, intensitylpersistency related to noise perception of intensity and persistency of the balsamic flavours and acidity. 

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