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Journal articles on the topic 'Odourants'

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Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Schubert, Marco, Jean-Christophe Sandoz, Giovanni Galizia, and Martin Giurfa. "Odourant dominance in olfactory mixture processing: what makes a strong odourant?" Proceedings of the Royal Society B: Biological Sciences 282, no. 1802 (March 7, 2015): 20142562. http://dx.doi.org/10.1098/rspb.2014.2562.

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The question of how animals process stimulus mixtures remains controversial as opposing views propose that mixtures are processed analytically, as the sum of their elements, or holistically, as unique entities different from their elements. Overshadowing is a widespread phenomenon that can help decide between these alternatives. In overshadowing, an individual trained with a binary mixture learns one element better at the expense of the other. Although element salience (learning success) has been suggested as a main explanation for overshadowing, the mechanisms underlying this phenomenon remain unclear. We studied olfactory overshadowing in honeybees to uncover the mechanisms underlying olfactory-mixture processing. We provide, to our knowledge, the most comprehensive dataset on overshadowing to date based on 90 experimental groups involving more than 2700 bees trained either with six odourants or with their resulting 15 binary mixtures. We found that bees process olfactory mixtures analytically and that salience alone cannot predict overshadowing. After normalizing learning success, we found that an unexpected feature, the generalization profile of an odourant, was determinant for overshadowing. Odourants that induced less generalization enhanced their distinctiveness and became dominant in the mixture. Our study thus uncovers features that determine odourant dominance within olfactory mixtures and allows the referring of this phenomenon to differences in neural activity both at the receptor and the central level in the insect nervous system.

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2

Natsch, Andreas, and Roger Emter. "The specific biochemistry of human axilla odour formation viewed in an evolutionary context." Philosophical Transactions of the Royal Society B: Biological Sciences 375, no. 1800 (April 20, 2020): 20190269. http://dx.doi.org/10.1098/rstb.2019.0269.

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Human body odour is dominated by the scent of specific odourants emanating from specialized glands in the axillary region. These specific odourants are produced by an intricate interplay between biochemical pathways in the host and odour-releasing enzymes present in commensal microorganisms of the axillary microbiome. Key biochemical steps for the release of highly odouriferous carboxylic acids and sulfur compounds have been elucidated over the past 15 years. Based on the profound molecular understanding and specific analytical methods developed, evolutionary questions could be asked for the first time with small population studies: (i) a genetic basis for body odour could be shown with a twin study, (ii) no effect of genes in the human leukocyte antigen complex on the pattern of odourant carboxylic acid was found, and (iii) loss of odour precursor secretion by a mutation in the ABCC11 gene could explain why a large fraction of the population in the Far East lack body odour formation. This review summarizes what is currently known at the molecular level on the biochemistry of the formation of key odourants in the human axilla. At the same time, we present for the first time the crystal structure of the N α -acyl-aminoacylase, a key human odour-releasing enzyme, thus describing at the molecular level how bacteria on the skin surface have adapted their enzyme to the specific substrates secreted by the human host. This article is part of the Theo Murphy meeting issue ‘Olfactory communication in humans’.

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3

Ömür-Özbek, P., J. C. Little, and A. M. Dietrich. "Ability of humans to smell geosmin, 2-MIB and nonadienal in indoor air when using contaminated drinking water." Water Science and Technology 55, no. 5 (March 1, 2007): 249–56. http://dx.doi.org/10.2166/wst.2007.186.

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The most common compounds responsible for off flavours are geosmin, 2-MIB, and nonadienal which are poorly removed by conventional water treatment operations and hence result in customer complaints. Because these odourants are moderately volatile and have very low odour threshold values, it is necessary to determine their concentrations in air when water is used indoors. If the detectable aqueous concentrations for these odourants are known, the utilities may take action to treat their water at times when the concentration of the raw water exceeds the threshold concentration. To predict the concentration in the shower stall and bathroom air after showering, recently published Henry's law constants for the selected odourants and a model developed to determine the volatilization of the odourous compounds by applying two-resistance theory were used. Then the results were compared with the odour threshold concentration data to determine under which conditions the odourants become detectable. For parameters representing a typical bathroom and shower stall setting, the results showed that the odourants become detectable when the aqueous concentration of geosmin and nonadienal exceed 10 ng/L at 42 °C. As the aqueous concentration increases, geosmin and nonadienal become detectable at lower temperatures, however 2-MIB is only detectable above 20 ng/L and at 42 °C.

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4

Jones, R. B., and P. Redman. "The presence of a familiar odourant increases social affiliation when pairs of unfamiliar chicks are tested in a novel environment." Proceedings of the British Society of Animal Science 2002 (2002): 216. http://dx.doi.org/10.1017/s1752756200008723.

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Chickens can differentiate between cagemates and strangers and they are often exposed to unfamiliar birds in novel environments under modern farming practice; this can lead to xenophobia, aggression and distress (Rajecki et al., 1976; Jones, 1996). Chickens form olfactory memories and regulate their behaviour in response to naturally occurring and artificial odours (Jones & Roper, 1997). The presence of a familiar odourant (vanillin) increased social dispersal and feeding when familiar pairs of chicks from the same cage were tested in a novel environment (Jones et al., 2001); suggesting that familiar odourants can be reassuring. Here, we asked if the presence of a familiar odour (vanillin) would increase social affiliation when two unfamiliar pairs of chicks were placed in a novel test arena.

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5

Mercer, E., C. J. Davey, P. Campo, D. Fowler, L. Williams, A. Kolios, A. Parker, et al. "Quantification of liquid phase faecal odourants to evaluate membrane technology for wastewater reuse from decentralised sanitation facilities." Environmental Science: Water Research & Technology 5, no. 1 (2019): 161–71. http://dx.doi.org/10.1039/c8ew00693h.

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6

Krång, Anna-Sara, Markus Knaden, Kathrin Steck, and Bill S. Hansson. "Transition from sea to land: olfactory function and constraints in the terrestrial hermit crab Coenobita clypeatus." Proceedings of the Royal Society B: Biological Sciences 279, no. 1742 (June 6, 2012): 3510–19. http://dx.doi.org/10.1098/rspb.2012.0596.

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The ability to identify chemical cues in the environment is essential to most animals. Apart from marine larval stages, anomuran land hermit crabs ( Coenobita ) have evolved different degrees of terrestriality, and thus represent an excellent opportunity to investigate adaptations of the olfactory system needed for a successful transition from aquatic to terrestrial life. Although superb processing capacities of the central olfactory system have been indicated in Coenobita and their olfactory system evidently is functional on land, virtually nothing was known about what type of odourants are detected. Here, we used electroantennogram (EAG) recordings in Coenobita clypeatus and established the olfactory response spectrum. Interestingly, different chemical groups elicited EAG responses of opposite polarity, which also appeared for Coenobita compressus and the closely related marine hermit crab Pagurus bernhardus. Furthermore, in a two-choice bioassay with C. clypeatus, we found that water vapour was critical for natural and synthetic odourants to induce attraction or repulsion. Strikingly, also the physiological response was found much greater at higher humidity in C. clypeatus , whereas no such effect appeared in the terrestrial vinegar fly Drosophila melanogaster . In conclusion, our results reveal that the Coenobita olfactory system is restricted to a limited number of water-soluble odourants, and that high humidity is most critical for its function.

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7

Farkaš, P., J. Sádecká, M. Kováč, B. Siegmund, E. Leitner, and W. Pfannhauser. "Key odourants of pressure-cooked hen meat." Food Chemistry 60, no. 4 (December 1997): 617–21. http://dx.doi.org/10.1016/s0308-8146(97)00042-3.

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8

Daly, Kevin C., Sathees Chandra, Michelle L. Durtschi, and Brian H. Smith. "The generalization of an olfactory-based conditioned response reveals unique but overlapping odour representations in the moth Manduca sexta." Journal of Experimental Biology 204, no. 17 (September 1, 2001): 3085–95. http://dx.doi.org/10.1242/jeb.204.17.3085.

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SUMMARY Most highly derived olfactory systems, such as the insect antennal lobe, discriminate among a wide array of monomolecular odourants and blends of odourants. Given the relatively limited number of neurons used to code these odours, this ability implies that neural representations for odours overlap in a cross-fiber coding scheme. Here we use the generalization of a conditioned feeding response in the sphinx moth, Manduca sexta, to quantify three geometry-based dimensions of odour space in which monomolecular odours may be assessed. In a series of experiments we show that generalization of a conditioned response from one monomolecular odour to another is a function of differences in length and shape of the carbon chain as well as the functional group on the molecule. When moths were conditioned to 2-hexanone or 1-decanol and tested with a number of alcohols and ketones, we found that the generalization of the conditioned response decreased as a function of the chain length and functional group. In contrast, when conditioned to 1-hexanol, moths failed to distinguish alcohols from ketones of the same chain length. In all of these cases, chain length did not interact with functional group, thus indicating the independence of these dimensions. Differential conditioning of alcohols and of alcohols and ketones revealed interaction of excitatory and inhibitory generalization gradients within an odour ‘dimension’. When odourants were sufficiently distinct, the peak of the generalization gradient was shifted away from the conditioning odour and in an opposite direction from the unreinforced odour. Altogether, these data substantiate the claim that these molecular characteristics are relevant coding dimensions in the moth olfactory system. These data are consistent with a cross-fiber coding scheme in which odours are coded by spatio–temporally overlapping sets of neurons, both in the periphery and in the antennal lobes.

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9

Parker, W. J., and G. H. Wu. "Modifying ADM1 to include formation and emission of odourants." Water Science and Technology 54, no. 4 (August 1, 2006): 111–17. http://dx.doi.org/10.2166/wst.2006.532.

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A mathematical model that is based upon the ADM1 structure has been developed to describe the formation and emission of odourous compounds in anaerobic sludge digestion. Special emphasis is given to the general mechanisms for the formation of common odorous sulfur compounds that are found in anaerobic digesters: methyl mercaptan, dimethyl sulfide and hydrogen sulfide, as well as volatile fatty acids and ammonia. The model includes multiple-reaction stoichiometry, microbial growth kinetics and conventional material balances for an ideally mixed reactor. Simulations that were performed with the model revealed that changes in common operational parameters such as temperature, HRT and sludge metal content can dramatically impact upon the gas phase concentrations of odourants. Additional research is required to reduce uncertainty in the model formulation.

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10

Czesnik, Dirk, Wolfgang Rössler, Friedrich Kirchner, Arne Gennerich, and Detlev Schild. "Neuronal representation of odourants in the olfactory bulb ofXenopus laevistadpoles." European Journal of Neuroscience 17, no. 1 (January 2003): 113–18. http://dx.doi.org/10.1046/j.1460-9568.2003.02448.x.

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11

Topazzini, A., M. Mazza, and P. Pelosi. "Electroantennogram responses of five Lepidoptera species to 26 general odourants." Journal of Insect Physiology 36, no. 9 (January 1990): 619–24. http://dx.doi.org/10.1016/0022-1910(90)90065-n.

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12

TANGTRAKULWANICH, K., T. A. ALBUQUERQUE, G. J. BREWER, F. P. BAXENDALE, L. ZUREK, D. N. MILLER, D. B. TAYLOR, K. A. FRIESEN, and J. J. ZHU. "Behavioural responses of stable flies to cattle manure slurry associated odourants." Medical and Veterinary Entomology 29, no. 1 (January 2, 2015): 82–87. http://dx.doi.org/10.1111/mve.12103.

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13

Semmelroch, P., G. Laskawy, I. Blank, and W. Grosch. "Determination of potent odourants in roasted coffee by stable isotope dilution assays." Flavour and Fragrance Journal 10, no. 1 (January 1995): 1–7. http://dx.doi.org/10.1002/ffj.2730100102.

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14

Blank, Imre, Karl-Heinz Fischer, and Werner Grosch. "Intensive neutral odourants of linden honey Differences from honeys of other botanical origin." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 189, no. 5 (November 1989): 426–33. http://dx.doi.org/10.1007/bf01028316.

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15

Schieberle, P., and W. Grosch. "Changes in the concentrations of potent crust odourants during storage of white bread." Flavour and Fragrance Journal 7, no. 4 (August 1992): 213–18. http://dx.doi.org/10.1002/ffj.2730070408.

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16

Noguerol-Pato, R., C. González-Barreiro, B. Cancho-Grande, and J. Simal-Gándara. "Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines." Food Chemistry 117, no. 3 (December 2009): 473–84. http://dx.doi.org/10.1016/j.foodchem.2009.04.014.

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17

Patte, François, Michel Etcheto, Pierrette Marfaing, and Paul Laffort. "Electroantennogram stimulus-response curves for 59 odourants in the honey bee, Apis mellifica." Journal of Insect Physiology 35, no. 9 (January 1989): 667–75. http://dx.doi.org/10.1016/0022-1910(89)90086-3.

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18

Dorri, Yaser, Maryam Sabeghi, and Biji T. Kurien. "Awaken olfactory receptors of humans and experimental animals by coffee odourants to induce appetite." Medical Hypotheses 69, no. 3 (January 2007): 508–9. http://dx.doi.org/10.1016/j.mehy.2006.12.048.

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19

Mariani, Bruno, Villa, and Neuhoff. "Baker’s yeast-mediated synthesis ofendo-2-cineolylol, a starting compound for potential cosmetic odourants." International Journal of Cosmetic Science 22, no. 3 (June 2000): 227–34. http://dx.doi.org/10.1046/j.1467-2494.2000.00029.x.

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20

Jirapakkul, Wannee, Patcharaporn Tinchan, and Siree Chaiseri. "Effect of drying temperature on key odourants in kaffir lime (Citrus hystrixD.C., Rutaceae) leaves." International Journal of Food Science & Technology 48, no. 1 (September 11, 2012): 143–49. http://dx.doi.org/10.1111/j.1365-2621.2012.03170.x.

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21

Bhutta, M. F., S. Al-Shaikh, M. Latif, R. Lee, and J. Uraiby. "Nasal polyps do not contain olfactory structures." Rhinology journal 49, no. 2 (June 1, 2011): 185–89. http://dx.doi.org/10.4193/rhino09.171.

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BACKGROUND: Nasal polyposis can lead to olfactory dysfunction, either due to physical obstruction of the olfactory cleft or physiological disruption of the olfactory neuroepithelium. Where medical therapy has failed to relieve symptoms of nasal polyposis, surgical excision can be considered. However, removal of polyps medial to the middle turbinate is controversial: some believe this will relieve physical obstruction to odourants, others state that removal here risks excising olfactory neuroepithelium. METHODS: We stained 25 nasal polypectomy samples from the area medial to the middle turbinate with olfactory marker protein. RESULTS: We confirmed that our staining method worked on normal olfactory tissue. However, no positive staining of nasal polyps was demonstrated. CONCLUSION: We conclude that nasal polyps medial to the middle turbinate do not contain olfactory neurons, and surgical excision is not contraindicated.

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22

Demarquay, G., JP Royet, P. Giraud, G. Chazot, D. Valade, and P. Ryvlin. "Rating of Olfactory Judgements in Migraine Patients." Cephalalgia 26, no. 9 (September 2006): 1123–30. http://dx.doi.org/10.1111/j.1468-2982.2006.01174.x.

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The aim of this study was to evaluate olfactory hypersensitivity (OHS) between attacks in migraine patients. Seventy-four migraine patients and 30 controls were enrolled. The presence of OHS was evaluated using an oral questionnaire and a chemical odour intolerance index. Subjects had to rate the intensity and hedonicity of 12 odourants using a linear rating scale. Twenty-six patients (35.2±) but no control subjects reported an interictal OHS ( P < 0.001). Logistic regression analysis showed that patients with OHS presented a greater attack frequency, a higher number of odour-induced migraines and visual hypersensitivity when compared with other patients. Disease duration, age, gender and auditory hypersensitivity were not associated with OHS. OHS patients judged odours less pleasant than did other patients and controls, whereas the intensity scores were identical in both groups. OHS between attacks was significantly associated with odour-triggered migraine and an alteration of hedonic judgement.

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23

Genta, M. T., C. Villa, E. Mariani, M. Longobardi, and A. Loupy. "Green chemistry procedure for the synthesis of cyclic ketals from 2-adamantanone as potential cosmetic odourants." International Journal of Cosmetic Science 24, no. 5 (October 2002): 257–62. http://dx.doi.org/10.1046/j.1467-2494.2002.00147.x.

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24

Garner, K. D., M. E. Payton, J. L. Talley, and B. H. Noden. "Olfactory responses of Amblyomma maculatum to rumen fluid and other odourants that attract blood‐seeking arthropods." Medical and Veterinary Entomology 34, no. 1 (August 21, 2019): 49–58. http://dx.doi.org/10.1111/mve.12405.

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25

Tan, Hui Ru, Hazel Lau, Shao Quan Liu, Lay Peng Tan, Shunichi Sakumoto, Benjamin Lassabliere, Kwong-Chee Leong, Jingcan Sun, and Bin Yu. "Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry." LWT 108 (July 2019): 221–32. http://dx.doi.org/10.1016/j.lwt.2019.03.054.

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26

Pua, Aileen, Wei Xian Desmond Choo, Rui Min Vivian Goh, Shao Quan Liu, Maurin Cornuz, Kim-Huey Ee, Jingcan Sun, Benjamin Lassabliere, and Bin Yu. "A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)." LWT 138 (March 2021): 110630. http://dx.doi.org/10.1016/j.lwt.2020.110630.

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27

Grosch, Werner. "Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)." Flavour and Fragrance Journal 9, no. 4 (July 1994): 147–58. http://dx.doi.org/10.1002/ffj.2730090403.

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28

Chin, Sung-Tong, Graham T. Eyres, and Philip J. Marriott. "Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography." Journal of Chromatography A 1218, no. 42 (October 2011): 7487–98. http://dx.doi.org/10.1016/j.chroma.2011.06.039.

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29

KUO, YU-LING, ROSE MARIE PANGBORN, and ANN C. NOBLE. "Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants." International Journal of Food Science & Technology 28, no. 2 (July 1, 2007): 127–37. http://dx.doi.org/10.1111/j.1365-2621.1993.tb01258.x.

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30

Netto, C. C., R. F. A. Moreira, and C. A. B. De Maria. "Note: Volatile Profile from Caninha Aged in Oak (Quercus sp) and Balsam (Myroxylon sp) Barrels." Food Science and Technology International 9, no. 5 (October 2003): 359–64. http://dx.doi.org/10.1177/1082013203039135.

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Caninha is a Brazilian cane aguardent, with an alcoholic graduation from 38 to 54 GL, produced by distillation of fermented sugarcane juice.Volatile compounds (49) of caninha samples not aged and aged in oak or balsam barrels were determined by GC/FID, GC/MS and GC/Sniffing/aroma extract dilution analysis (AEDA). Esters represented the largest group, followed by alcoholsand acids. The concentrations of ethyl decanoate and ethyl dodecanoate found in the caninha aged in oak were higher than those from samples not aged and aged in balsam. 2-Methylpropanol and 3-methylbutanol, and decanoic and dodecanoic were the major alcohols and acids, respectively, present in caninha samples. GC/Sniffing/ AEDA analysis indicated a lower content of off-odour notes in aged caninha (31–35%) when compared with not aged one (57%). Important odour notes of wood and caninha-like were sniffed in all the aged samples in the range from 70 to 78min, at a maximum dilution factor of 23. As the results of AEDA indicated, both methylbutanol,ethyl octanoate and 2-phenylethanol appeared to be important contributors to overall aroma of all the aged caninhas studied. Only 3-methylbutanol and ethyl octanoate were considered as important odourants to the not aged caninha aroma.

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31

Furton, Kenneth G., Norma Iris Caraballo, Michelle M. Cerreta, and Howard K. Holness. "Advances in the use of odour as forensic evidence through optimizing and standardizing instruments and canines." Philosophical Transactions of the Royal Society B: Biological Sciences 370, no. 1674 (August 5, 2015): 20140262. http://dx.doi.org/10.1098/rstb.2014.0262.

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This paper explores the advances made in identifying trace amounts of volatile organic compounds (VOCs) that originate from forensic specimens, such as drugs, explosives, live human scent and the scent of death, as well as the probative value for detecting such odours. The ability to locate and identify the VOCs liberated from or left by forensic substances is of increasing importance to criminal investigations as it can indicate the presence of contraband and/or associate an individual to a particular location or object. Although instruments have improved significantly in recent decades—with sensitivities now rivalling that of biological detectors—it is widely recognized that canines are generally still more superior for the detection of odourants due to their speed, versatility, ruggedness and discriminating power. Through advancements in the detection of VOCs, as well as increased standardization efforts for instruments and canines, the reliability of odour as evidence has continuously improved and is likely to continue to do so. Moreover, several legal cases in which this novel form of evidence has been accepted into US courts of law are discussed. As the development and implementation of best practice guidelines for canines and instruments increase, their reliability in detecting VOCs of interest should continue to improve, expanding the use of odour as an acceptable form of forensic evidence.

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32

Tchouassi, David P., Juliah W. Jacob, Edwin O. Ogola, Rosemary Sang, and Baldwyn Torto. "Aedes vector–host olfactory interactions in sylvatic and domestic dengue transmission environments." Proceedings of the Royal Society B: Biological Sciences 286, no. 1914 (November 6, 2019): 20192136. http://dx.doi.org/10.1098/rspb.2019.2136.

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Interactions between Aedes ( Stegomyia ) species and non-human primate (NHP) and human hosts govern the transmission of the pathogens, dengue, zika, yellow fever and chikungunya viruses. Little is known about Aedes mosquito olfactory interactions with these hosts in the domestic and sylvatic cycles where these viruses circulate. Here, we explore how the different host-derived skin odours influence Aedes mosquito responses in these two environments. In field assays, we show that the cyclic ketone cyclohexanone is a signature cue for Aedes mosquitoes to detect the NHP baboon, sykes and vervet, whereas for humans, it is the unsaturated aliphatic keto-analogue 6-methyl-5-hepten-2-one (sulcatone). We find that in the sylvatic environment, CO 2 -baited traps combined with either cyclohexanone or sulcatone increased trap catches of Aedes mosquitoes compared to traps either baited with CO 2 alone or CO 2 combined with NHP- or human-derived crude skin odours. In the domestic environment, each of these odourants and crude human skin odours increased Aedes aegypti catches in CO 2 -baited traps. These results expand our knowledge on the role of host odours in the ecologies of Aedes mosquitoes, and the likelihood of associated spread of pathogens between primates and humans. Both cyclohexanone and sulcatone have potential practical applications as lures for monitoring Aedes disease vectors.

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33

Guth, H., and W. Grosch. "Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)." Flavour and Fragrance Journal 8, no. 4 (July 1993): 173–78. http://dx.doi.org/10.1002/ffj.2730080402.

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34

Alexander, M. "Aromatherapy & immunity: How the use of essential oil aids immune potentiality in four parts Part I — How essential oil odourants affect immune potentiality." International Journal of Aromatherapy 11, no. 2 (June 2001): 61–66. http://dx.doi.org/10.1016/s0962-4562(01)80019-9.

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35

Blake, A., Y. Kotseridis, I. D. Brindle, D. Inglis, and G. J. Pickering. "Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing." Food Chemistry 119, no. 3 (April 1, 2010): 935–44. http://dx.doi.org/10.1016/j.foodchem.2009.07.052.

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36

Pua, Aileen, Hazel Lau, Shao Quan Liu, Lay Peng Tan, Rui Min Vivian Goh, Benjamin Lassabliere, Kwong-Chee Leong, Jingcan Sun, Maurin Cornuz, and Bin Yu. "Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry." Food Chemistry 302 (January 2020): 125370. http://dx.doi.org/10.1016/j.foodchem.2019.125370.

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37

Juszczak, Magdalena, and Mirosław Szyłak-Szydłowski. "Chromatographic Examinations in the Gas Network Odourised by Tetrahydrothiophene." Ecological Chemistry and Engineering S 26, no. 2 (June 1, 2019): 265–77. http://dx.doi.org/10.1515/eces-2019-0019.

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Abstract The paper presents the results of the spread of the tetrahydrothiophene (THT) - used as odourant - in the gas network. Such analyses allow quick detection of leaks in networks, systems and devices of gas supply directly to consumers. The main goal of the study was to determine the effectiveness of the use of portable chromatograph and comparing it with a stationary odourant concentration analyser. Based on these studies, an attempt to determine the odouration zone for the selected city have been also taken. For this purpose, three series of measurements were made - in each series 13 points were analysed. Obtained results confirmed the effectiveness of the measurement a concentration of odourant in the gas network using a portable gas chromatograph - difference in relation to the stationary chromatograph ranged from 1.91 to 2.55 %.

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38

Zhou, Xiang, Jixing Guo, Mingxia Zhang, Chunxiu Bai, Zheng Wang, and Zhidong Li. "Antennal transcriptome analysis and candidate olfactory genes in Crematogaster rogenhoferi." Bulletin of Entomological Research 111, no. 4 (March 11, 2021): 464–75. http://dx.doi.org/10.1017/s0007485321000134.

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AbstractCrematogaster rogenhoferi (Hymenoptera: Formicidae), an omnivorous ant, is one of the dominant predatory natural enemies of a soft scale pest, Parasaissetia nigra Nietner (Homoptera: Coccidae), and can effectively control P. nigra populations in rubber forests. Olfaction plays a vital role in the process of predation. However, the information about the molecular mechanism of olfaction-evoked behaviour in C. rogenhoferi is limited. In this study, we conducted antennal transcriptome analysis to identify candidate olfactory genes. We obtained 53,892 unigenes, 16,185 of which were annotated. Based on annotations, we identified 49 unigenes related to chemoreception, including four odourant-binding proteins, three chemosensory proteins, 37 odourant receptors, two odourant ionotropic receptors and three sensory neuron membrane proteins. This is the first report on the molecular basis of the chemosensory system of C. rogenhoferi. The findings provide a basis for elucidating the molecular mechanisms of the olfactory-related behaviours of C. rogenhoferi, which would facilitate a better application of C. rogenhoferi as a biological control agent.

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Zinn, Sabrina, Thomas Betz, Chris Medcraft, and Melanie Schnell. "Structure determination of trans-cinnamaldehyde by broadband microwave spectroscopy." Physical Chemistry Chemical Physics 17, no. 24 (2015): 16080–85. http://dx.doi.org/10.1039/c5cp02582f.

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Nicholson, B. "Pheromones cause disease: pheromone/odourant transduction." Medical Hypotheses 57, no. 3 (September 2001): 361–77. http://dx.doi.org/10.1054/mehy.2001.1357.

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Dai, Yi-feng, Hong-yu Tian, Bao-guo Sun, Yu-mei Sun, Hai-tao Chen, and Xiao-yu Liu. "Efficient synthesis of the odourant, 2-nonen-4-olide." Journal of Chemical Research 36, no. 8 (August 1, 2012): 495–96. http://dx.doi.org/10.3184/174751912x13402955389383.

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Yang, Shaoxiang, Wei Gong, Baoguo Sun, Yongguo Liu, and Hongyu Tian. "Synthesis of a New Odourant, 2-Mercapto-4-Heptanol." Journal of Chemical Research 39, no. 3 (April 2015): 184–86. http://dx.doi.org/10.3184/174751915x14253193792383.

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Dew, William A., and Greg G. Pyle. "Smelling salt: Calcium as an odourant for fathead minnows." Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 169 (March 2014): 1–6. http://dx.doi.org/10.1016/j.cbpa.2013.12.005.

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Jones, J. B., C. M. Wathes, R. P. White, and R. B. Jones. "Do pigs find a familiar odourant attractive in novel surroundings?" Applied Animal Behaviour Science 70, no. 2 (December 2000): 115–26. http://dx.doi.org/10.1016/s0168-1591(00)00149-0.

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Gros, Jacques, Thi Thu Hang Tran, and Sonia Collin. "Enzymatic release of odourant polyfunctional thiols from cysteine conjugates in hop." Journal of the Institute of Brewing 119, no. 4 (September 18, 2013): 221–27. http://dx.doi.org/10.1002/jib.80.

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Thomas, Caroline, Frédéric Mercier, Pascal Tournayre, Jean-Luc Martin, and Jean-Louis Berdagué. "Effect of nitrite on the odourant volatile fraction of cooked ham." Food Chemistry 139, no. 1-4 (August 2013): 432–38. http://dx.doi.org/10.1016/j.foodchem.2013.01.033.

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Not Available, Not Available. "Odourant intensity and valance are processed by distinct human brain regions." Journal of Neurology 250, no. 5 (May 1, 2003): 643–45. http://dx.doi.org/10.1007/s004150300020.

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Mayer, Florian, and Werner Grosch. "Aroma simulation on the basis of the odourant composition of roasted coffee headspace." Flavour and Fragrance Journal 16, no. 3 (2001): 180–90. http://dx.doi.org/10.1002/ffj.975.

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Sonmezdag, Ahmet Salih, Hasim Kelebek, and Serkan Selli. "Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry." Natural Product Research 32, no. 7 (August 1, 2017): 777–81. http://dx.doi.org/10.1080/14786419.2017.1360882.

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Villière, Angélique, Gaëlle Arvisenet, Rémi Bauduin, Jean-Michel Le Quéré, and Thierry Sérot. "Influence of cider-making process parameters on the odourant volatile composition of hard ciders." Journal of the Institute of Brewing 121, no. 1 (January 14, 2015): 95–105. http://dx.doi.org/10.1002/jib.197.

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