Odors and odorants

Odor and Odorant. That which is smelled. Odor may refer to the odorant or to the sensation resulting from the stimulation of olfactory receptors in the nasal cavity by gaseous material. 

The primary objective of gas odorization is safety. Odorization serves as a warning in the detection of natural gas in air before it reaches combustible levels. Certain federal pipeline safety regulations require that combustible gases in pipelines be detectable at one-fifth of the lower explosive limit by a person with a normal sense of smell, either by the natural odor of the gas or by means of artificial odorization [574]. Therefore the proper odorization and odorants are integral parts of safety [813,1753]. 

A review has been presented concerning the aspects of odorization. Important points to consider are which pipelines require odorization, the detectable limits of gas odor, odorants and odorizing considerations, and monitoring a pipeline system to ensure that the odorization program is meeting the regulatory requirements [574]. 

P. Oudman. Odorization and odorant monitoring practices at Canadian Western Natural Gas Company Limited. In Odorization, volume 3, pages 389-405. Institute of Gas Technology, Chicago, IL, Southern Califomia Gas Co, 1993. 

Odorants and Odors, see Aroma compounds Oil quality index acid value, 471 -472 free fatty acids, 471 -472, 476-477 iodine value, 467-469, 474 (table), 475-477... 

Food scientists are interested in the enantiomer distribution of chiral food odorants because enantiomers may have different odors and odor intensities. Determination of enantiomer ratios and their sensory properties can provide information about origin of food aromas and the perceived variations in the taste of foods. These data can be collected only when the enantiomers are separated using enantiose-lective high-resolution gas chromatography, which is the leading method for stereodifferentiation of chiral food odorants. 

Laffort, P. "Theories of Odor and Odor Measurement Tanyolac, N.N., Ed Robert College Bebek, Istanbul, 1968 pp. 247-270. 

Table 8.2 Result of the odor evaluation of an odorous and odor improved PPO.

GC-MS system. The similarity of odors and odor intensities (at relatively equivalent levels) and odor thresholds (in AEDA or Charm experiments) must be used as an additional confirmatory criterion. 

Imparts a soft, full, lofty hand without the greasy feel. Gives excellent wlck-up and absorbency after finishing. Absence of odor and odor development during storage of goods. 

An ultimate objective in the resolution of relations between odors and odorant structures is to predict odor from chemical identities and concentrations of odorants in air containing mixtures of odorants. 

Joerges, J., Kuttner, A., Galizia, C. G., and Menzel, R. (1997), Representations of odors and odor mixtures visualized in the honeybee brain. Nature, 387, 285—288. 

Odor Information on odor and odor thresholds can be found in NIOSH Guidelines, Royal Society Chemical Safety Data Sheets, and in the AIHA publication "Odor Thresholds for Chemicals with Established Occupational Health Standards."... 

R. L. Brauer and R. L. Kuehner, The Variability of Ventilation Codes, in Symposium on Odors and Odorants The Engineering View, Chicago, January 27-30, 1969, American Society of Heating, Refrigerating and Air Conditioning Engineers, Atlanta, GA, 1969. 

Masks formula base odor and odor of stale food. Creates appealing product. 

Stankovich, A. J.. 1969, The Capacity of Activated Charcoals Under Dynamic Conditions for Selected Atmospheric Contaminants in the Lx>w Parts per Million Range. ASHRAE Symposium Bulletin, Odors and Odorants An Engineering View. 

MH Woskow. Multidimensional scaling of odors. In N Tanyola9, ed. Theories of Odor and Odor Measurement. Istanbul Bebek, 1968, pp 147-188. 

Uses Texturizer, viscosity builder, serum formation inhibitor in set or stirred yogurts and dessert prods. texture improver and emulsifier in convenience foods Features Consistent vise, control soluble and gelling over wide pH range exc. flavor profile suitable for vegetarians Regulatory EU compliant Properties Neutral odor and odor... 

R. Hudson, Odor and odorant A terminological clarification, Chem. Senses, 25, 693, 2000. 

There is growing evidence that repellents interact with odorants and odorant receptors (ORs), thereby interfering with the odorant-driven host-seeking process. - Bohbot et al. tested the molecular effects of different insect repellents and one novel synthetic pyrethroid with known repellent properties on Aedes aegypti ORs. The pyrethroid inhibited the OR response to an attractant in a similar way to 3,8-pflra-menthane-diol or nepetalactone. Results indicated that repellent effects of pyrethroids may be due to a combination of sublethal neurotoxic excitement and interactions with the olfactory system. ... 

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