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Thematische Bibliographien / Food odour / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Food odour“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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1

Hazlett, Brian. "Conditioned reinforcement in the crayfish Orconectes rusticus." Behaviour 144, no. 7 (2007): 847–59. http://dx.doi.org/10.1163/156853907781476409.

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AbstractThe crayfish Orconectes rusticus can form a learned association between alarm odour (an unlearned signal of elevated predation risk) and a formerly neutral odour. In this study the odours of gyrinid beetles and of the snail Campeloma decisum were each paired with alarm odour and subsequently those odours significantly reduced feeding behaviours in the presence of food odour. To test for second-order (=conditioned) reinforcement, crayfish were first exposed simultaneously to one of the neutral odours and alarm odour and later exposed simultaneously to the two formerly neutral odours. Wh

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Hazlett, Brian. "RESPONSES TO MULTIPLE CHEMICAL CUES BY THE CRAYFISH ORCONECTES VIRILIS." Behaviour 136, no. 2 (1999): 161–77. http://dx.doi.org/10.1163/156853999501261.

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AbstractTo investigate how organisms respond to multiple cues, the responses of the crayfish Orconectes virilis to natural chemical stimuli presented both one at a time and in combinations were recorded in the laboratory. Following the introduction of predator (snapping turtle) odours, individuals decreased the rate of non-locomotory movements compared to control levels. The addition of food odour resulted in an increase in movement as well as postural changes. When both signals were presented simultaneously, the level of food-elicited movements was reduced and the extent of inhibition of food

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Carreira, Laura, Paula Midori Castelo, Carla Simões, Fernando Capela e Silva, Cláudia Viegas, and Elsa Lamy. "Changes in Salivary Proteome in Response to Bread Odour." Nutrients 12, no. 4 (April 5, 2020): 1002. http://dx.doi.org/10.3390/nu12041002.

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It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels

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Grzelka, Agnieszka, Elżbieta Romanik, and Urszula Miller. "Odour nuisance assessment of the food industry wastewater treatment plant." E3S Web of Conferences 100 (2019): 00024. http://dx.doi.org/10.1051/e3sconf/201910000024.

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Odour nuisance generated by food industry objects is a significant problem, the result of which is often numerous complaints from local residents about the quality of air. Apart from the production process, this problem often concerns industrial wastewater treatment processes, which contribute to a large extent to the emissions of odorants from the sulphur group, including hydrogen sulphide and mercaptans. In order to estimate the odorous air quality around these types of objects, the modelling of dispersion of pollutants: odours or odorants is often used. The paper presents the results of tes

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Kapinder, Tarkeshwar, and Ashok Kumar Singh. "INFLUENCE OF DIFFERENT ODOURS ON THE ASSOCIATIVE LEARNING OF LARVAL PARASITOID COTESIA PLUTELLAE (K.) (HYMENTOPTERA: BRACONIDAE)." Journal Of Advanced Zoology 42, no. 01 (November 30, 2021): 20–33. http://dx.doi.org/10.17762/jaz.v42i01.2.

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The ability of insect parasitoids to learn a wide range of volatiles enables them to exploit the habitats while still maintaining their searching efficiency and achieving efficient rates of oviposition. In the present study, learning of Cotesia plutellae adults on various inexperienced odours and their memory dynamics has been studied. The odours either repelled or acted as neutral stimulus under unexperienced condition. However, they were found to be equally efficient to associate the novel odour viz. coriander, rose, vanilla, and citral with food source in an olfactometer. After experiencing

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Derby, Charles D., Pascal Steullet, Amy J. Horner, and Holly S. Cate. "The sensory basis of feeding behaviour in the Caribbean spiny lobster, Panulirus argus." Marine and Freshwater Research 52, no. 8 (2001): 1339. http://dx.doi.org/10.1071/mf01099.

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A complex nervous system enables spiny lobsters to have a rich behavioural repertoire. The present paper discusses the ways in which the sensory systems of the Caribbean spiny lobster, Panulirus argus, particularly its chemosensory systems, are involved in feeding behaviour. It addresses the neural mechanisms of three aspects of their food-finding ability: detection, identification, and discrimination of natural food odours; the effect of learning on responses to food odours; the mechanisms by which spiny lobsters orient to odours from a distance under natural flow conditions. It demonstrates

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Bokowa, A., and J. A. Beukes. "How reliable are odour assessments?" Water Science and Technology 66, no. 10 (November 1, 2012): 2049–55. http://dx.doi.org/10.2166/wst.2012.407.

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This paper will demonstrate the differences found in odour test results, when odour sampling is performed at the same sources by two different consultants. By examining two case studies, this paper will highlight that the difference between the results can be significant. Both studies are based on odour sampling programs determining the odour removal efficiency of odour control units installed at two different facilities: a pet food facility and an oil/grease recycling facility. The first study is based on odour measurements at the inlet and outlet of the unit installed by Applied Plasma Physi

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Todrank, Josephine, Giora Heth, and Diego Restrepo. "Effects of in utero odorant exposure on neuroanatomical development of the olfactory bulb and odour preferences." Proceedings of the Royal Society B: Biological Sciences 278, no. 1714 (December 2010): 1949–55. http://dx.doi.org/10.1098/rspb.2010.2314.

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Human babies and other young mammals prefer food odours and flavours of their mother's diet during pregnancy as well as their mother's individually distinctive odour. Newborn mice also prefer the individual odours of more closely related—even unfamiliar—lactating females. If exposure to in utero odorants—which include metabolites from the mother's diet and the foetus's genetically determined individual odour—helps shape the neuroanatomical development of the olfactory bulb, this could influence the perception of such biologically important odours that are preferred after birth. We exposed gene

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Orlando, Cristian Gabriel, Ashley Tews, Peter Banks, and Clare McArthur. "The power of odour cues in shaping fine-scale search patterns of foraging mammalian herbivores." Biology Letters 16, no. 7 (July 2020): 20200329. http://dx.doi.org/10.1098/rsbl.2020.0329.

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Foraging by mammalian herbivores has profound impacts on natural and modified landscapes, yet we know little about how they find food, limiting our ability to predict and manage their influence. Mathematical models show that foragers exploiting odour cues outperform a random walk strategy. However, discovering how free-ranging foragers exploit odours in real, complex landscapes has proven elusive because of technological constraints. We took a novel approach, using a sophisticated purpose-built thermal camera system to record fine-scale foraging by a generalist mammalian herbivore, the swamp w

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Rampin, Olivier, Audrey saint-albin, Christian Ouali, Jasmine Burguet, Elisa Gry, Gaelle champeil-potokar, Nathalie jerome, et al. "Dopamine Modulates the Processing of Food Odour in the Ventral Striatum." Biomedicines 10, no. 5 (May 12, 2022): 1126. http://dx.doi.org/10.3390/biomedicines10051126.

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Food odour is a potent stimulus of food intake. Odour coding in the brain occurs in synergy or competition with other sensory information and internal signals. For eliciting feeding behaviour, food odour coding has to gain signification through enrichment with additional labelling in the brain. Since the ventral striatum, at the crossroads of olfactory and reward pathways, receives a rich dopaminergic innervation, we hypothesized that dopamine plays a role in food odour information processing in the ventral striatum. Using single neurones recordings in anesthetised rats, we show that some vent

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Saveer, Ahmed M., Sophie H. Kromann, Göran Birgersson, Marie Bengtsson, Tobias Lindblom, Anna Balkenius, Bill S. Hansson, Peter Witzgall, Paul G. Becher, and Rickard Ignell. "Floral to green: mating switches moth olfactory coding and preference." Proceedings of the Royal Society B: Biological Sciences 279, no. 1737 (February 8, 2012): 2314–22. http://dx.doi.org/10.1098/rspb.2011.2710.

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Mating induces profound physiological changes in a wide range of insects, leading to behavioural adjustments to match the internal state of the animal. Here, we show for the first time, to our knowledge, that a noctuid moth switches its olfactory response from food to egg-laying cues following mating. Unmated females of the cotton leafworm ( Spodoptera littoralis ) are strongly attracted to lilac flowers ( Syringa vulgaris ). After mating, attraction to floral odour is abolished and the females fly instead to green-leaf odour of the larval host plant cotton, Gossypium hirsutum . This behaviour

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Pennycuik, PR, and R. Cowan. "Odor and Food Preferences of House Mice, Mus-Musculus." Australian Journal of Zoology 38, no. 3 (1990): 241. http://dx.doi.org/10.1071/zo9900241.

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Odour preferences of house mice were investigated in test animals housed singly in two-armed mazes fitted with shelters where food and water were freely available. The number and duration of the visits made to each maze arm were measured, firstly for a settling-in period when the test item was absent from the maze, and then when the test item was present in one of the arms. Differences between the test arm and the control arm were measured and tested statistically. When ripening maze was present most of the test mice made more visits to the arm containing the test item than to the control arm.

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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose,

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Boesveldt, S., S. T. Lindau, M. K. McClintock, T. Hummel, and J. N. Lundstrom. "Gustatory and olfactory dysfunction in older adults: a national probability study." Rhinology journal 49, no. 3 (August 1, 2011): 324–30. http://dx.doi.org/10.4193/rhino10.155.

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BACKGROUND: Olfactory and gustatory functions have not been well characterized in older adults in the US. Consequently, their relationships to sociodemographic characteristics, as well as physical and mental health, were studied in a large national probability sample using brief validated tests of chemosensory function. METHODS: A five-odour identification test and taste-impregnated strips of filter paper (sweet, sour, bitter, and salty) assessed the ability to identify chemosensory stimuli. RESULTS: Severe gustatory dysfunction was more prevalent than severe olfactory dysfunction. Age, educat

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Savoca, Matthew S., Chris W. Tyson, Michael McGill, and Christina J. Slager. "Odours from marine plastic debris induce food search behaviours in a forage fish." Proceedings of the Royal Society B: Biological Sciences 284, no. 1860 (August 16, 2017): 20171000. http://dx.doi.org/10.1098/rspb.2017.1000.

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Plastic pollution is an anthropogenic stressor in marine ecosystems globally. Many species of marine fish (more than 50) ingest plastic debris. Ingested plastic has a variety of lethal and sublethal impacts and can be a route for bioaccumulation of toxic compounds throughout the food web. Despite its pervasiveness and severity, our mechanistic understanding of this maladaptive foraging behaviour is incomplete. Recent evidence suggests that the chemical signature of plastic debris may explain why certain species are predisposed to mistaking plastic for food. Anchovy ( Engraulis sp.) are abundan

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Hansen, L. L., L. L. Mikkelsen, H. Agerhem, A. Laue, M. T. Jensen, and B. B. Jensen. "Effect of fermented liquid food and zinc bacitracin on microbial metabolism in the gut and sensoric profile of m. longissimus dorsi from entire male and female pigs." Animal Science 71, no. 1 (April 2000): 65–80. http://dx.doi.org/10.1017/s1357729800054904.

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AbstractThe aim of this work in pigs was to evaluate the effect of fermented liquid food (FLF) and the combination of FLF plus short-term addition of an antibiotic food additive zinc bacitracin (FLF + ZB) compared with fed non-pelleted dry food (NPDF), on microbial metabolism in the gut and the effects on flavour and odour attributes and profiles of pig meat as well as boar odour from entire male and female pigs.At an average start weight of 60 kg, 108 pigs (54 males and 54 females) were equally allocated to three treatments according to pen-replicate, litter and sex. Microbial metabolism in t

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Ryon, Jenny, J. C. Fentress, F. H. Harrington, and Susan Bragdon. "Scent rubbing in wolves (Canis lupus): the effect of novelty." Canadian Journal of Zoology 64, no. 3 (March 1, 1986): 573–77. http://dx.doi.org/10.1139/z86-084.

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Two groups of wolves (Canis lupus) (N = 15 individuals) were tested for scent rubbing with eight novel odours from four classes of scent (herbivore, carnivore, food, and manufactured). If novelty is the primary factor influencing scent rubbing, we expected high initial rubbing frequencies across classes that would decline with successive presentations. Differential responses would indicate class of scent is more important. The wolves exhibited a striking propensity to scent rub differentially among odours. The manufactured odours (perfume and motor oil) elicited the strongest rubbing response,

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Murphy, Elaine C., Tim Sjoberg, Tom Agnew, Madeline Sutherland, Graeme Andrews, Raine Williams, Jeff Williams, James Ross, and B. Kay Clapperton. "Body Odours as Lures for Stoats Mustela erminea: Captive and Field Trials." Animals 12, no. 3 (February 7, 2022): 394. http://dx.doi.org/10.3390/ani12030394.

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Eradication and control methods to limit damage caused to native biota in New Zealand by the stoat (Mustela erminea) rely on effective lures for trapping and detection devices, such as cameras. Long-life semiochemical lures have the potential for targeting stoats in situations where food-based lures are of limited success. The attractiveness of body odours of captive stoats was tested in a series of captive animal and extensive field trials to investigate their potential as trapping and monitoring lures. Stoats approached and spent significantly more time sniffing stoat urine and scats and bed

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Nimmermark, S. "Use of electronic noses for detection of odour from animal production facilities: a review." Water Science and Technology 44, no. 9 (November 1, 2001): 33–41. http://dx.doi.org/10.2166/wst.2001.0503.

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In the field of controlling livestock and poultry odours in the internal and external environment and in derived food products, one main obstacle is how to measure the odour in a suitable way. Olfactometry and a human panel have been used in most studies of farm odour until now. Alternatives like electronic noses are interesting considering disadvantages for olfactometry regarding cost and labour requirement. An electronic device can produce an almost instant response which is useful in many applications. Studies have shown detection of farm odour for some electronic noses and also response to

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Ferreira, Vicente, Arancha de-la-Fuente-Blanco, and María-Pilar Sáenz-Navajas. "A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma." Foods 10, no. 7 (July 14, 2021): 1627. http://dx.doi.org/10.3390/foods10071627.

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Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interac

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Arnold, Sarah E. J., Philip C. Stevenson, and Steven R. Belmain. "Shades of yellow: interactive effects of visual and odour cues in a pest beetle." PeerJ 4 (July 12, 2016): e2219. http://dx.doi.org/10.7717/peerj.2219.

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Background:The visual ecology of pest insects is poorly studied compared to the role of odour cues in determining their behaviour. Furthermore, the combined effects of both odour and vision on insect orientation are frequently ignored, but could impact behavioural responses.Methods:A locomotion compensator was used to evaluate use of different visual stimuli by a major coleopteran pest of stored grains (Sitophilus zeamais), with and without the presence of host odours (known to be attractive to this species), in an open-loop setup.Results:Some visual stimuli—in particular, one shade of yellow,

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Rolls, Edmund T. "Sensory processing in the brain related to the control of food intake." Proceedings of the Nutrition Society 66, no. 1 (February 2007): 96–112. http://dx.doi.org/10.1017/s0029665107005332.

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Complementary neurophysiological recordings in rhesus macaques (Macaca mulatta) and functional neuroimaging in human subjects show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs. Different neurons respond to dif

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Wagner, S., S. Issanchou, C. Chabanet, C. Lange, B. Schaal, and S. Monnery-Patris. "Liking the odour, liking the food. Toddlers’ liking of strongly flavoured foods correlates with liking of their odour." Appetite 81 (October 2014): 60–66. http://dx.doi.org/10.1016/j.appet.2014.06.002.

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Dunlop, Mark, Erin Gallagher, and Jae Ho Sohn. "Odour emissions from tunnel-ventilated broiler sheds: case study of nine Queensland farms." Animal Production Science 50, no. 6 (2010): 546. http://dx.doi.org/10.1071/an09188.

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Odour emission rates were measured from nine tunnel-ventilated broiler farms in south-eastern Queensland, Australia. At one farm, odour emission rates were measured over two sequential batches approximately weekly, while at the remaining farms, odour emission rates were measured just before the first pickup (around Day 35 of the batch) when bird liveweight was greatest and peak odour emission rates were expected. Odour samples were analysed using dynamic olfactometry (to AS/NZS 4323.3:2001), and an artificial olfaction system was used to continuously monitor odour emission rates at one farm. O

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Wendt, Stephanie, Nico Kleinhoelting, and Tomer J. Czaczkes. "Negative feedback: ants choose unoccupied over occupied food sources and lay more pheromone to them." Journal of The Royal Society Interface 17, no. 163 (February 2020): 20190661. http://dx.doi.org/10.1098/rsif.2019.0661.

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In order to make effective collective decisions, ants lay pheromone trails to lead nest-mates to acceptable food sources. The strength of a trail informs other ants about the quality of a food source, allowing colonies to exploit the most profitable resources. However, recruiting too many ants to a single food source can lead to over-exploitation, queuing, and thus decreased food intake for the colony. The nonlinear nature of pheromonal recruitment can also lead colonies to become trapped in suboptimal decisions, if the environment changes. Negative feedback systems can ameliorate these proble

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Cunningham, Gregory B., Richard W. Van Buskirk, Mark J. Hodges, Henri Weimerskirch, and Gabrielle A. Nevitt. "Behavioural responses of blue petrel chicks (Halobaena caerulea) to food-related and novel odours in a simple wind tunnel." Antarctic Science 18, no. 3 (August 24, 2006): 345–52. http://dx.doi.org/10.1017/s0954102006000393.

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As a first step towards understanding the development of olfactory behaviours in Antarctic procellariiform seabirds, we recently showed that blue petrel chicks (Halobaena caerulea) could detect both a food-related and a novel odour while asleep. In this current study, we tested chicks in a simple wind tunnel to determine if exploratory behaviours could be initiated by olfactory stimuli as well. We compared the behavioural responses of 30 blue petrel chicks to cod liver oil (a prey-related odour) or phenyl ethyl alcohol (an unfamiliar, rosy-smelling odourant) against a control (distilled water)

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HARPER, R. "On odour classification." International Journal of Food Science & Technology 1, no. 3 (June 28, 2007): 167–76. http://dx.doi.org/10.1111/j.1365-2621.1966.tb01803.x.

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Quaranta, Angelo, Serenella d’Ingeo, and Marcello Siniscalchi. "Odour-Evoked Memory in Dogs: Do Odours Help to Retrieve Memories of Food Location?" Animals 10, no. 8 (July 23, 2020): 1249. http://dx.doi.org/10.3390/ani10081249.

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The ability of odors to spontaneously trigger specific memories has been widely demonstrated in humans. Although increasing evidence support the role of olfaction on dogs’ emotions and cognitive processes, very little research has been conducted on its relationship with memory in this species. The present study aimed at investigating the role of olfaction in the recall of detailed memories originally formed in the presence of a specific odor (i.e., vanilla). To test this, three groups of participants were trained with the same spatial learning task while a specific odor (i.e., vanilla) was dis

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Franz, R., S. Kluge, A. Lindner, and O. Piringer. "Cause of catty odour formation in packaged food." Packaging Technology and Science 3, no. 2 (April 1990): 89–95. http://dx.doi.org/10.1002/pts.2770030206.

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Ontañón, Ignacio, Juan Téllez, Vicente Ferreira, and Ana Escudero. "Air inside a dishwasher: Odour characterization and strategy for measuring odour changes." Flavour and Fragrance Journal 34, no. 2 (December 11, 2018): 75–89. http://dx.doi.org/10.1002/ffj.3480.

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Clapperton, BK, CT Eason, RJ Weston, AD Woolhouse, and DR Morgan. "Development and Testing of Attractants for Feral Cats, Felis Catus L." Wildlife Research 21, no. 4 (1994): 389. http://dx.doi.org/10.1071/wr9940389.

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As part of a programme to improve feral-cat control and eradication techniques, various odours were tested as candidate lures. They included food odours (fish oils), social odours (urine and its components, anal-sac secretions and commercial wild-animal lures) and plant materials (catnip, matatabi and their essential oils). Pen bioassay experiments used a preference procedure on captive feral and domestic cats to compare the time spent investigating the odours and the number of cats visiting each odour. Field trials at rubbish dumps used scent stations to assess cat activity. Catnip and matata

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Wäckers, Felix, Louise Vet, Claire Bonifay, and Joe Lewis. "Gustatory response and appetitive learning in Microplitis croceipes in relation to sugar type and concentration." Animal Biology 56, no. 2 (2006): 193–203. http://dx.doi.org/10.1163/157075606777304230.

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AbstractInsects can be conditioned to respond to odours through associative learning. Various learning parameters, such as the rate of odour acquisition, are known to depend on the type of conditioned stimulus. Here we investigate to what extent appetitive conditioning in the parasitoid Microplitis croceipes is also affected by characteristics of the food reward (unconditioned stimulus). We tested 1 M solutions of eight sugars naturally occurring in nectar and honeydew with respect to their effect on parasitoid gustatory response and their suitability as an unconditioned stimulus in the proces

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Borowski, Zbigniew. "Influence of predator odour on the feeding behaviour of the root vole (Microtus oeconomus Pallas, 1776)." Canadian Journal of Zoology 76, no. 9 (September 1, 1998): 1791–94. http://dx.doi.org/10.1139/z98-094.

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An experiment carried out under laboratory conditions addressed the influence exerted by the odour of a stoat, Mustela erminea Linnaeus, 1758, on the feeding behaviour of a root vole, Microtus oeconomus Pallas, 1776. Specifically, the impact of the odour on the chewing of rowan (Sorbus aucuparia) shoots and consumption of food pellets by voles that were not sexually active was observed over a 14-day period. The floors of cages with individuals from the experimental group were sprinkled daily with a distilled-water rinse from a glass clamber in which a stoat had been confined, while cages holdi

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Rolls, Edmund T. "Brain mechanisms underlying flavour and appetite." Philosophical Transactions of the Royal Society B: Biological Sciences 361, no. 1471 (June 15, 2006): 1123–36. http://dx.doi.org/10.1098/rstb.2006.1852.

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Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs. Different neurons respond to different combinations, providing a

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Mas, Marine, Marie-Claude Brindisi, Claire Chabanet, and Stéphanie Chambaron. "Implicit food odour priming effects on reactivity and inhibitory control towards foods." PLOS ONE 15, no. 6 (June 9, 2020): e0228830. http://dx.doi.org/10.1371/journal.pone.0228830.

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Dimoglo, A. S., M. Yu. Gorbachov, I. B. Bersuker, A. I. Greni, L. E. Vysotskaya, O. V. Stepanova, and E. Yu. Lukash. "Structural and electronic origin of meat odour of organic hetero-atomic compounds." Food / Nahrung 32, no. 5 (1988): 461–73. http://dx.doi.org/10.1002/food.19880320510.

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Buchbauer, Gerhard, Alexander Hayn, Elisabeth Liedl, Petra Weiss-Greiler, and Peter Wolschann. "Conformational Calculations on Sandalwood Odour, Part XI. Molecular Similarity of Sandalwood Odour Compounds." Flavour and Fragrance Journal 12, no. 3 (May 1997): 141–46. http://dx.doi.org/10.1002/(sici)1099-1026(199705)12:3<141::aid-ffj634>3.0.co;2-z.

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Kasumyan, A. O. "Paddlefish Polyodon spathula juveniles food searching behaviour evoked by natural food odour." Journal of Applied Ichthyology 23, no. 6 (December 2007): 636–39. http://dx.doi.org/10.1111/j.1439-0426.2007.00904.x.

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Schopf, V., K. Kollndorfer, M. Pollak, C. A. Mueller, and J. Freiherr. "Intranasal insulin influences the olfactory performance of patients with smell loss, dependent on the body mass index: A pilot study." Rhinology journal 53, no. 4 (December 1, 2015): 371–78. http://dx.doi.org/10.4193/rhino15.065.

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Background: The application of intranasal insulin in healthy humans has been linked to improved memory function, reduced food intake, and increased olfactory thresholds. There has also been some correlation between the morbidities associated with central nervous system (CNS) insulin resistance, such as type II diabetes mellitus, Alzheimer's disease, obesity, and impaired odour recognition. Given that impaired odour recognition is an important component of olfactory performance, mechanisms that govern these effects may account for impaired olfactory functions in anosmic patients. Methodology: T

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Kromann, Sophie H., Ahmed M. Saveer, Muhammad Binyameen, Marie Bengtsson, Göran Birgersson, Bill S. Hansson, Fredrik Schlyter, Peter Witzgall, Rickard Ignell, and Paul G. Becher. "Concurrent modulation of neuronal and behavioural olfactory responses to sex and host plant cues in a male moth." Proceedings of the Royal Society B: Biological Sciences 282, no. 1799 (January 22, 2015): 20141884. http://dx.doi.org/10.1098/rspb.2014.1884.

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Mating has profound effects on animal physiology and behaviour, not only in females but also in males, which we show here for olfactory responses. In cotton leafworm moths, Spodoptera littoralis , odour-mediated attraction to sex pheromone and plant volatiles are modulated after mating, producing a behavioural response that matches the physiological condition of the male insect. Unmated males are attracted by upwind flight to sex pheromone released by calling females, as well as to volatiles of lilac flowers and green leaves of the host plant cotton, signalling adult food and mating sites, res

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Prandota, Joseph. "Autoinmune hepatitis and odour of a fish food proteins." Allergologia et Immunopathologia 31, no. 1 (January 1, 2003): 56. http://dx.doi.org/10.1157/13042846.

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Prandota, Joseph. "Autoinmune hepatitis and odour of a fish food proteins." Allergologia et Immunopathologia 31, no. 1 (January 2003): 56. http://dx.doi.org/10.1016/s0301-0546(03)79166-6.

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Watson, S., and L. Janzen. "Algal Polyunsaturated Fatty Acids: Food, Pheromones and Foul Odour." Journal of Phycology 38, s1 (June 2002): 37. http://dx.doi.org/10.1046/j.1529-8817.38.s1.105.x.

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Aprea, Eugenio. "Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”." Molecules 25, no. 17 (August 21, 2020): 3811. http://dx.doi.org/10.3390/molecules25173811.

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Goshin, Mikhail E., Olga V. Budarina, and Faina I. Ingel. "The odours in the ambient air: analysis of the relationship with the state of health and quality of life in adults residing in the town with food industries." Hygiene and sanitation 99, no. 12 (January 25, 2021): 1339–45. http://dx.doi.org/10.47470/0016-9900-2020-99-12-1339-1345.

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Introduction. The article is devoted to studying atmospheric air pollution by industrial odours on the health, quality of life, and the occurrence of various somatic and emotional disorders in the population of neighboring residential areas. According to most abroad studies, a literature review showed different conditions mediated by “annoyance” of smell, a “predictor” of deviations in health status. Material and methods. The data for this study were obtained as a result of the survey of residents of the city with a population of about 50 thousand residents living at different distances from o

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Dentoni, Licinia, Laura Capelli, Selena Sironi, Jean-Michel Guillot, and Andrea N. Rossi. "Comparison of different approaches for odour impact assessment: dispersion modelling (CALPUFF) vs field inspection (CEN/TC 264)." Water Science and Technology 68, no. 8 (October 1, 2013): 1731–38. http://dx.doi.org/10.2166/wst.2013.387.

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Odour impact assessment has become an important environmental issue. Different approaches can be used in order to evaluate the odour impact on receptors, and therefore to regulate it. Among the different possible regulation approaches, the use of dispersion modelling is suggested or required by several national or regional legislations. The wide diffusion of this approach is probably due to the fact that odour dispersion modelling is relatively cheap and results are easily understandable. Another kind of approach attempts to evaluate the odour impact directly in the field relying on a panel of

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Hrudey, Steve E., Alina Gac, and Susan A. Daignault. "Potent Odour-Causing Chemicals Arising from Drinking Water Disinfection." Water Science and Technology 20, no. 8-9 (August 1, 1988): 55–61. http://dx.doi.org/10.2166/wst.1988.0225.

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A search for the cause of Edmonton's spring time taste and odour events occurring in two successive years implicated four low molecular weight aldehydes: 2-methyl propanal, 2-methyl butanal, 3-methyl butanal and phenylacetaldehyde. Food science literature reports threshold odour values at µ.g/l levels for these chemicals. Observations of a more intense odour in treated than in raw water suggested the possibility of these compounds being produced in the treatment process. The chemistry literature suggests the likelihood that these chemicals could arise as oxidation products of corresponding ami

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Barron, Luis JR, Igor Hernández, Ainhoa Bilbao, Cristian E. Flanagan, Ana I. Nájera, Mailo Virto, Francisco J. Pérez-Elortondo, Marta Albisu, and Mertxe de Renobales. "Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition." Journal of Dairy Research 71, no. 3 (July 23, 2004): 372–79. http://dx.doi.org/10.1017/s0022029904000135.

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This work studied the addition of an adequate lipase to enhance lipolysis reactions and the development of piquant flavour and sharp odour in Idiazabal cheese, as an alternative to the use of lamb rennet paste. Cheeses were manufactured from bulk raw ewes' milk in 50 l vats with commercial bovine rennet and 80 lipase units of pregastric or 180 lipase units of fungal lipase and ripened for 180 days. A higher lipolytic activity was induced by lipase addition promoting strong changes in odour and flavour attributes. Both fungal and pregastric lipases increased the content of total free fatty acid

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Ismail, Normah, and Nurul Asyiraf Abdul Jabar. "Extraction of Collagen from Catfish (Clarias gariepnus) Waste and Determination of its Physico-chemical Properties." Scientific Research Journal 9, no. 1 (June 30, 2012): 29. http://dx.doi.org/10.24191/srj.v9i1.5384.

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Collagen was extractedfrom catfish (Clarias gariepnus) waste using 0.5M acetic acid and its subsequent precipitation in 2.6M NaCI. The resultant collagen was analysed with respect to its moisture content and physicochemical properties including yield, pH, protein content, colour, odour and thermal stability. A yield of 16.4% and positive collagen attributes indicate that catfish waste has potential as a collagen source. The snowy white, crystal-like and light textured collagen comprises of 5.97% protein and 0.46% moisture, and exhibits a pH of 4.75. Sensory evaluation indicates that the collag

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Moreyra, Sabrina, Paola D'Adamo, and Mariana Lozada. "Odour and visual cues utilised by German yellowjackets (Vespula germanica) while relocating protein or carbohydrate resources." Australian Journal of Zoology 54, no. 6 (2006): 393. http://dx.doi.org/10.1071/zo06029.

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Foragers of Vespula germanica (Fab.) return to a food source that has not been depleted. In this work we investigate the utilisation of olfactory and visual cues by these foragers for relocating a specific source location. We trained wasp foragers to feed on a dish with either honey or meat. At the testing phase, we analysed searching and landing behaviour over three cues: the original feeding site, an unscented model of the food, and a container from which food odours emanated. We compared the responses of the foragers to the three cues and evaluated the effect of bait type with which wasps w

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