Search results for "ODORANTS"
showing 10 items of 180 documents
Semantic, Typicality and Odor Representation: A Cross-cultural Study
2005
This study investigated odor-category organization in three cultures by evaluating (i) the relationship between linguistic and perceptual categorization and (ii) the existence of an internal structure of odor categories. In the first experiment, three groups of 30 participants from American, French and Vietnamese cultures performed a sorting task. The first group sorted 40 odorants on the basis of odor similarity, the second group sorted 40 odor names on the basis of name similarity and the last group sorted 40 odor names on the basis of imagined odor similarity. Results showed that odor categorization was based on perceptual or conceptual similarity and was in part independent of word and …
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress condition…
2021
Debaryomyces hansenii is a yeast widely used in meat fermentations as starter for the purpose of improving the aromatic quality of the final product. However, it has not been the subject of an extensive study regarding phenotypic characteristics important for starter selection, such as the capacity to grow at abiotic stress conditions occurring during fermentation, the ability to generate desirable aromas and the absence of virulence traits in yeasts.
Hydrogen sulfide and odor removal by field-scale biotrickling filters: Influence of seasonal variations of load and temperature
2012
Two biotrickling filters were set up at two wastewater treatment plants (WWTP) in The Netherlands to investigate their effectiveness for treatment of odorous waste gases from different sources. One biotrickling filter was installed at Nieuwe Waterweg WWTP in Hook of Holland to study the hydrogen sulfide removal from headworks waste air. The other reactor was installed at Harnaschpolder WWTP (treating wastewater of the city of The Hague) to remove mercaptans and other organic compounds (odor) coming from the emissions of the anaerobic tanks of the biological nutrient removal (BNR) activated sludge. The performance of both units showed a stable and highly efficient operation under seasonal va…
Chemical Cues Influence Pupation Behavior of Drosophila simulans and Drosophila buzzatii in Nature and in the Laboratory.
2012
International audience; In the wild, larvae of several species of Drosophila develop in heterogeneous and rapidly changing environments sharing resources as food and space. In this scenario, sensory systems contribute to detect, localize and recognize congeners and heterospecifics, and provide information about the availability of food and chemical features of environments where animals live. We investigated the behavior of D. simulans and D. buzzatii larvae to chemicals emitted by conspecific and heterospecific larvae. Our goal was to understand the role of these substances in the selection of pupation sites in the two species that cohabit within decaying prickly pear fruits (Opuntia ficus…
Gene Regulation and Species-Specific Evolution of Free Flight Odor Tracking in Drosophila
2018
Running title: flight evolution in Drosophila This is an invited contribution to the special issue on Genetics of Adaptation based on a symposium of the same name at the National Centre for Biological Sciences (TIFR, Bangalore, India) in November 2016; International audience; The flying ability of insects has coevolved with the development of organs necessary to take-off from the ground, generate, and modulate lift during flight in complex environments. Flight orientation to the appropriate food source and mating partner depends on the perception and integration of multiple chemical signals. We used a wind tunnel-based assay to investigate the natural and molecular evolution of free flight …
Aroma compound sorption by oak wood in a model wine
2001
Oak wood used for wine barrels was immersed into a model wine containing eight aroma compounds (e.g., aromatic and terpene alcohols, ethyl esters, and aldehyde), for which activity coefficients in water and model wine were determined using the mutual solubility measurement. A mass balance of these volatiles considering their reactivity in model wine was established. For most of the studied aroma compounds, and mainly for linalool and ethyl octanoate, a sorption behavior into wood was reported for the first time. This phenomenon was selective and could not be related to the solubilities in model wine and hydrophobicities of the studied aroma compounds, suggesting that acid-base and polar cha…
Identification and cloning of odorant binding proteins from the scarab beetle Phyllopertha diversa.
1999
Abstract Wehave identified, cloned, and characterized two odorant binding proteins from the pale brown chafer, Phyllopertha diversa. One of the proteins (OBP1, 116 amino acids long) showed high amino acid identity (>90%) to two previously identified PBPs from scarab beetles. The second protein (OBP2) showed limited sequence similarity to lepidopteran and dipteran OBPs, but contained only 133 amino acids. Both proteins showed the occurrence of six highly conserved cysteines; electrospray mass spectral data suggested they are all bound in three disulfide bonds. During purification, OBP2 separated into several isoforms; N-terminal amino acid sequencing and electrospray ionization mass spectrom…
De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain
2015
[Background] Monoterpenes are important contributors to grape and wine aroma. Moreover, certain monoterpenes have been shown to display health benefits with antimicrobial, anti-inflammatory, anticancer or hypotensive properties amongst others. The aim of this study was to construct self-aromatizing wine yeasts to overproduce de novo these plant metabolites in wines.
Quantitation of Free and Glycosidically Bound Volatiles in and Effect of Glycosidase Addition on Three Tomato Varieties (Solanum lycopersicumL.)
2007
The volatile fractions of three tomato cultivars (p73, Jorge, and Durinta) were studied in both free and glycosidically bound forms. The possibility of increasing the concentration of free volatile compounds by adding selected glycosidases was also tested. The free volatile fraction (FVF) of tomato juice was directly determined by headspace solid-phase microextraction (SPME). To analyze the glycosidically bound fraction (GBF), tomato juice samples were extracted with C18 cartridges and the resulting glycoside extracts were enzymatically hydrolyzed. The released aglycons were determined by headspace SPME. Of these compounds, six were not previously reported to belong to the tomato GBF. The c…
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
2014
The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, …