ODOUR SUPPRESSION

They stated that the influence of these groups is not easily deflnahle with exactness and that the presence of other groups may modify profoundly their effect, even so far as entirely to suppress the odour. 

Friction agents Odour modifiers Plasticisers Smoke suppressants... 

Okayama, Japan. He reported his new enzyme system in 2002, which he had extracted from a bacterium. This will convert starch to trehalose in high yields, bringing down its cost to 1% of what it had been when it was extracted from natural sources such as yeast. Hayashibara also reported that trehalose suppresses human body odour, especially that given off by old people who produce the somewhat odorous chemicals 2-nonenal and 2-octenal41)in their skin. When they use a 2% solution of trehalose as a body lotion it reduces the emission of these smelly compounds by about 70%. Maybe one day it will find cosmetic uses and no doubt be added to deodorants and body lotions, as the following advert from the future shows ... 

Flavour suppressors that show little or no flavour at typical usage level Monosodium glutamate, purine 5 -ribonucleotides Mask or suppress odour impressions, e.g. sulfurous and hydrolysate notes... 

Flavour suppressors that show flavour at typical usage level Sucrose Suppresses unpleasant odour impressions in fruit juices... 

In the dilution experiments, on which the aroma models are based, the odour impact of the volatiles is evaluated after separation by GC (cf. 6.2.4.2.2). Perceptual interactions of odorants, which in most cases were characterised by inhibition and suppression [8, 36], are excluded by this procedure. Therefore, the question as to which compound among the volatiles evaluated by the dilution experiments actually contributes to the aroma has to be answered by omission experiments (step 7 in Table 6.23). Examples of such experiments are given in 6.2.4.3. 

Odour only exists in the higher brain and is a synthesis of signals from the olfactory pathway, those of the trigeminal system, those from other senses (e.g. taste) and so on. There are many gates along the pathway with the potential to shut off or enhance odour signals. All of the various nerve pathways (those due to different smells and those from other channels interact with each other and so we can have odour enhancement or suppression as a result of these various interactions. For instance, any... 

Dealing with mesomorphic crystalline forms Increasing the melting point Gastrointestinal irritability and painful injections A Gastrointestinal irritability B Avoidance of painful injections Vll Suppression of undesirable organoleptic properties A Odour B Taste References... 

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