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New in Research (page 10 of 11)
Oct 05, 2006 | 11:47 AM CDT
Quest International has released the findings from their latest sensory program study, revealing the secret behind the human relationship with scent.
Sep 26, 2006 | 01:50 PM CDT
By: Ian Gatfield and Heinz-Jürgen Bertram
Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.
Aug 09, 2006 | 01:20 PM CDT
A new study by researchers at the Monell Chemical Senses Center (Philadelphia) presented in the journal Neuron argues that odor discrimination in mice takes a little extra time.
Jun 06, 2006 | 07:54 AM CDT
By: Mans Boelens and Harrie Boelens
Every living organism needs information for the maintenance of its life and species. To gather this information animals, including humans, possess senses.
Jun 06, 2006 | 07:43 AM CDT
Gliding silently across the canopy of a coastal rainforest in the Masoala Peninsula of northeastern Madagascar, Roman Kaiser knew he was on to something good. “Can you smell this unique scent of White Freesia and Robina — which tree might it be — we have to go closer,” Kaiser said to his ScentTrek teammate and Givaudan executive perfumer, Dave Apel.
Jun 01, 2006 | 07:10 AM CDT
By: Francis Maurin
This expanded mathematical model is a modification of Berglund’s model (1973).1 The modification explains the elimination of one odor by another, the synergy of odors of low intensity and the existence of odorless substances, which have deodorant properties.
May 30, 2006 | 01:35 PM CDT
By: Conrad Schmidt
The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.
May 11, 2006 | 11:26 AM CDT
By: Pieter Aarts, Sensor Marketing & Research bv a…
Focusing development on fragrances that correlate with different consumption habits. This article presents a basic study identifying which fragrance aspects in women’s prestige perfumes cause consumers to reach out for specific products.
May 11, 2006 | 11:18 AM CDT
By: Jeb Gleason-Allured, Editor
Chandler Burr, after a chance encounter with Luca Turin — a biophysicist possessing a gift for distinguishing the components of a scent — set out to write a story about Turin and his theory that the nose deciphers smell by using vibrations rather than the shape of molecules. As his investigation begins, Burr’s simple story about the creation of a scientific theory quickly takes readers to the heart of the fragrance industry and the scientific publishing world.
May 02, 2006 | 09:28 PM CDT
By: Mans Boelens and Harrie Boelens
Qualitative odor-structure relationships have been applied for more than a century. The results of these studies are mostly the consequence (outcome) of the application of common sense gathered by experience. Two main features characterize the molecular structures of odorant molecules: “electronicity” (electronic charge distribution over a molecule) and “stereocity” (volume, shape and profile of a molecule).