Food Chemistry - Combining Foods
Knowing how the different combinations of
foods react in the body, and how they taste.
Learning how to maximize your
without having to eat
more. Learn about the chemistry
of food, and how certain
eaten together can benefit you, and how other foods that are eaten
together can actually
minimize the benefits
from those foods. The
of when you should eat
certain foods is also important. Like if you eat
bread before your main meal you could
spike your blood sugar
and amp up
your appetite. But if you
eat the bread after your dinner
you will slow
down the process of carbohydrates turning into sugar. Food
combinations also effect flavor and taste
. You can eat the same
healthy foods everyday, but there are some foods that you shouldn't eat
all the time every day. it is important to vary your diet to make sure
that you are covering all your
, and that you're not
getting too much of any one food, because some foods can be harmful to
certain people, and you could also develop
You should also know
which vitamins that should be taken together
for maximum effect, and
know which supplements
should not be taken together
is the study of chemical processes
non-biological components of foods.
Medication Drugs and
- What you eat and drink
can affect the way your
is considered to be a branch of Food chemistry concerned
with the study of both physical and chemical interactions in foods in
terms of physical and chemical principles applied to
, as well
as the applications of physical/chemical techniques and instrumentation
for the study of foods.
is the applied science devoted to the study of food. The
Institute of Food Technologists
defines food science as "the discipline in
which the engineering, biological, and physical sciences are used to study
the nature of foods, the causes of deterioration, the principles
underlying food processing, and the improvement of foods for the consuming
is a multidisciplinary field of applied physical sciences
education for food and related
industries. Food engineering includes, but is not limited to, the
application of agricultural engineering, mechanical engineering and
chemical engineering principles to food materials. Food engineers provide
the technological knowledge transfer essential to the cost-effective
production and commercialization of food products and services.
chemistry, and mathematics
are fundamental to understanding and
engineering products and operations in the food industry.
is a person who creates
cocktails; a bartender. Mixology
is the art
of combining various ingredients to make cocktails. So we can teach
at the same time, awesome. In
scientific terms it would be exploring the effects of alcohol on the human
mind and body. And not all students will drink because you will need some
students to be researchers who are sober and not affected by a chemical
substance, so that their judgment, cognition, consciousness, memory,
concentration, function, performance, ability, capacity, vision, hearing
and mobility is not impaired in any way.
Flavor and balance
are probably the most important components of
cocktail quality, but it's the temperature
, texture, aroma, strength, and
presentation that makes for a wel-rounded drink. Some Texture Descriptors
for Cocktails and Spirits are: Thick,
not dilute enough. Thin, weak, non-integrated, over-shaken. Silky. Light.
, fizzy. Tannic, astringent. Soft, pillowy,
frothy. Slushy, viscous
Crunchy. (crisp, firm, dry, and brittle). Gloppy, chunky (pieces of a
substance mixed in with something creamier).
(wiki) - Watery
or Creamy? Cold or Warm?
is food or drink having the rich
taste or a thick smooth texture
“To our brains, 'taste' is
actually a fusion of a food's taste
a single sensation
Texture and odor play as important a role as taste buds in the way we
experience what we eat."
Food Label Meanings
FoodAcid Foods and
is a Pocket
that Tells You What's Really in the
, and sugar and fat.Molecular
is a subdiscipline of food science that seeks to investigate the physical
and chemical transformations of ingredients that occur in cooking. Its
program includes three axes, as cooking
was recognized to have three
components, which are social, artistic and technical. Molecular cuisine is
a modern style of cooking, and takes advantage of many technical
innovations from the scientific disciplines.
is a special branch of chemical synthesis
and is concerned
with the construction of organic compounds via organic reactions. Organic
molecules often contain a higher level of complexity than purely inorganic
compounds, so that the synthesis of organic compounds
has developed into
one of the most important branches of organic chemistry
Food Matrix Chart
also known as trophology, is a term for a nutritional
approach that advocates specific combinations of foods as central to good
health and weight loss (such as not mixing carbohydrate-rich foods and
protein-rich foods in the same meal).Food Paring for Flavor
is cuisine that combines elements of different
Effects on Food
are natural or synthetic compounds that interfere with
the absorption of nutrients
. Nutrition studies focus on
antinutrients commonly found in food sources and beverages. Protease
inhibitors are substances that inhibit the actions of trypsin, pepsin and
other proteases in the gut, preventing the digestion and subsequent
absorption of protein. For example, Bowman-Birk trypsin inhibitor is found in soybeans.
are substances that
inhibit the actions of trypsin, pepsin and other proteases in the gut,
preventing the digestion and subsequent absorption of protein. For
example, Bowman–Birk trypsin inhibitor is found in soybeans. Lipase
inhibitors interfere with enzymes, such as human pancreatic lipase, that
catalyze the hydrolysis of some lipids, including fats. For example, the
anti-obesity drug orlistat causes a percentage of fat to pass through the
digestive tract undigested.
inhibitors prevent the action of enzymes that break the glycosidic bonds
of starches and other complex carbohydrates, preventing the release of
simple sugars and absorption by the body. Amylase inhibitors, like lipase
inhibitors, have been used as a diet aid and obesity treatment. Amylase
inhibitors are present in many types of beans; commercially available
amylase inhibitors are extracted from white kidney beans.
has a strong binding affinity to minerals such as calcium,
magnesium, iron, copper, and zinc. This results in precipitation, making
the minerals unavailable for absorption in the intestines. Phytic acids
are common in the hulls of nuts, seeds and grains.
and oxalates are present in many plants, particularly in members
of the spinach family. Oxalates bind to calcium and prevent its absorption
in the human body.
prevent the uptake of iodine, affecting the function of
the thyroid and thus are considered goitrogens. They are found in
broccoli, brussel sprouts, cabbage and cauliflower. Excessive intake of
required nutrients can also result in them having an anti-nutrient action.
Excessive intake of fiber can reduce the transit time through the
intestines to such a degree that other nutrients cannot be absorbed.
Because calcium, iron, zinc and magnesium share the same transporter
within the intestine, excessive consumption of one of these minerals can
lead to saturation of the transport system and reduced absorption of the
other minerals. Some proteins can also be antinutrients, such as the
trypsin inhibitors and lectins found in legumes. These enzyme inhibitors
interfere with digestion. Another particularly widespread form of
antinutrients are the flavonoids, which are a group of polyphenolic
compounds that include tannins. These compounds chelate metals such as
iron and zinc and reduce the absorption of these nutrients, but they also
inhibit digestive enzymes and may also precipitate proteins. Saponins in
plants may serve as anti-feedants.
You'll get more plant-based iron from black beans if you eat them with
something rich in vitamin C, like red pepper.
Effects of egg consumption on carotenoid absorption from co-consumed, raw
Hummus made with
sesame seeds (in tahini) slathered on whole wheat bread gives you all the
amino acids to form a complete protein.
kind of acid — in things like tea and coffee may decrease the absorption
of iron and zinc.
Combining Turmeric and Black Pepper makes curcumin, the pigment in turmeric that has
anti-inflammatory and anticancer properties, easier for the body to
Piperine on the Pharmacokinetics of Curcumin
is a branch of pharmacology
determining the fate of substances administered to a living organism.
- the process of release of a drug from the pharmaceutical
formulation. See also
- the process of a
substance entering the blood circulation.
- the dispersion
or dissemination of substances throughout the fluids and tissues of
(or biotransformation, or inactivation) – the
recognition by the organism that a foreign substance is present and
the irreversible transformation of parent compounds into daughter
- the removal of the substances from the body.
In rare cases, some drugs irreversibly accumulate in body tissue.
Foods digest at different rates:
Wait 2 hours after eating fruit, 3 hours
after eating starches, 4 hours after eating protein.
at the same time as a cup of
can interfere with the body's absorption
of many necessary
. It is probably
better to consume your caffeine between meals, not just before or just
is also a mild
which increases urination
. So water soluble vitamins, such as the
B-vitamins, can be depleted as a result of the fluid loss. Water-soluble
vitamins: Vitamin C, biotin and the seven B vitamins — thiamin (B-1),
riboflavin (B-2), niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6),
folic acid (B-9) and cobalamin (B-12).
Brain Benefits from
Fat-soluble vitamins: A, D, E or K.
Oregon State Coffee Research
Coffee also increases the excretion of
magnesium, potassium, sodium and phosphate. There is also
evidence that caffeine interferes with the action of vitamin A.
Unfiltered coffee is a significant source of
that have been found to raise serum total and LDL
cholesterol concentrations in humans.
causes calcium to be excreted in the urine and feces. For every 150 mg of
caffeine ingested, about the amount in one cup of coffee, 5 mg of calcium
is lost. Caffeine inhibits vitamin D receptors, which limit the amount
that will be absorbed. Because vitamin D is important in the absorption
and use of calcium in building bone, this could also decrease bone mineral
density, resulting in an increased risk for osteoporosis. Caffeine
interferes with the body's absorption of iron, which is necessary for red
blood cell production. Caffeine may reduce the absorption of
manganese, zinc and copper. So don't take vitamins with coffee.
There are around 70 types of the Coffea
flowering plant, and two major types, Coffea Arabica (Arabica beans) and
Coffea canephora var. Robusta (Robusta beans).
The Coffee Faq
The History of Coffee
is a brewed drink prepared from roasted coffee beans,
which are the seeds of berries from the
, which is a genus of flowering plants whose seeds, called coffee
beans, are used to make various coffee beverages and products. It is a
member of the family Rubiaceae. They are shrubs or small trees native to
tropical and southern Africa and tropical Asia. Coffee contains many
that research has shown as beneficial to our bodies.
Beans are baked somewhere between 180 and 250 degrees Celsius for
somewhere between 2 and 25 minutes. During the scorch, sugars and fats
degrade, amino acids and sugars react with each other, and degradation
products spark chain reactions.
culminates in the formation of dozens
of aromatic compounds that make up that enticing coffee bouquet.
- High Heat Dangers
Compounds include aldehydes, ketones,
furans, pyrazines, pyridines, phenolic compounds, indoles, lactones,
esters and benzothiazines. But for chlorogenic acids, more roasting leads
to less of these beneficial phenols.
: Around 45 of these
phenolic compounds have been found in coffee caffeic acid,
anti-inflammatory and antibacterial properties.
bitter alkaloid has been linked to protecting the brain from damage,
blocking cancer cells from moving around, combating bacteria, and lowering
blood sugar and total cholesterol. Kahweol and cafestol: These diterpenes,
which contribute to the bitter taste of coffee, have been linked to
preventing and battling cancer cells. But, they’ve also been linked to
Using a standard home
grinder for 42 seconds compared with 5 seconds doubled the amount of
caffeine squeezed out of a 37 gram portion.
Rok Hand Coffee Grinder
Coffee Grind Refining System.
Brewing methods are also critical for squeezing out the goodness of the
beans. There’s a variety of methods to choose from: Brief boiling
), steeping (French press
), Filtering (drip coffee
). Espresso machines, which force hot (91-96 degrees
Celsius) pressurized (~9 bar) water evenly over fine, well-packed coffee
grinds, produces the brews with the most concentrated doses of caffeine.
is 67 percent less
Also lowers the burnt flavor and bitterness that you get from hot-brewed
coffee. Cold Brewed TeaWorld
is a competition which showcases the craft and skill of
filter coffee brewing by hand.
Jolt - Brew Coffee & Tea in the Palm of Your Hand
is a portable coffee
and tea brewer that can brew anywhere in the world using rechargeable
Portable Coffee Maker
fast hand powered portable coffee maker and
Gina Coffee Brewer
the early morning, our bodies produce high levels of cortisol, the
that helps us
become more alert. Filling the body with caffeine first thing in the
morning signals the body to make less cortisol, which means the body will
start relying on coffee, rather than its natural functions, to wake up. So
waiting a couple of hours after you wake up to drink your coffee will
benefit you more.
Consumption by Country
seattles best post alley 5 dark roast, gevalia kaffe majestic
roast, newmans own organics special blend medium roast, starbucks pike
place roast, lavazza italy coffee kilimanjaro single origin, lavazza italy
coffee classico medium roast, lavazza italy coffee gran aroma medium
roast, peets coffee reserve ethiopia yargacheffe dark roast, brionis
medium roast healthy morning.
If you don't like a particular coffee, mix it
with a coffee you do like. As long as that something is good for you, then it helps to
mix things you like with things you don't like
, because it will always
make things that you don't like a little more bearable.
If you don't like something on its own, then mix it with something you do
like. If something is still good and good for you, then there is no reason
to throw it away. Food Waste
Mixing Pleasure with
.Coffee grounds improve
Coffee grounds improve
in two ways. They
typically contain about 2% nitrogen (the same amount as manure), which
feeds the micro-organisms that digest plant debris and turns it into
compost. Second, as they decompose, coffee grounds have been shown to
suppress common fungal rots and reduce the growth of E. coli and
Staphylococcus spp, according to
research published by Washington State University
. For optimal compost
disease-suppression, shoot for 10 to 20 percent coffee grounds per total
compost volume. Earthworms also love coffee grounds. Leaving a bowlful of
used grounds in the fridge overnight will rid your icebox of icky odors.
Coffee stimulates the adrenal
, triggering the release of cortisol, the stress hormone, so
levels could be high in
the morning. If you stop drinking coffee you may experienced headaches
from caffeine withdrawal, but this should subsided after a few days.
with Lion’s Mane & Chaga For Concentration + Focus,
Vegan, Paleo, 0.09 Ounce (10 Count). Instant mushroom coffee is regular
ground coffee with powders from
It doesn’t taste like mushrooms it's the same as regular coffee except
with endurance-boosting cordyceps, calming chaga, and lion’s mane mushroom
extracts, which is thought to have cognitive-enhancing properties.
anti-inflammatory, anti-viral, gut-friendly, contain high amounts of
antioxidants (more than acai, blueberries, and cacao), and support our
liver in flushing out toxins
is a dietary strategy for protein nutrition by using complementary sources
to optimize biological value and increase the protein quality.
Try not mixing carbohydrate-rich foods
in the same meal.
Separating food into three
groups: alkaline, acidic, and neutral Acidic foods are protein rich,
such as meat, fish, dairy, etc.
Alkaline foods are carbohydrate rich,
such as rice, grains and potatoes.
Pairing Foods for Flavor Enhancement
is the sensory
impression of food or other substance, and is determined primarily by the
chemical senses of taste
The "trigeminal senses", which detect chemical irritants in the mouth and
throat as well as temperature and texture, are also important to the
overall Gestalt of flavor perception. The flavor of the food, as such, can
be altered with natural or artificial flavorants which affect these
is a method for identifying which foods go well together. The method is
based on the principle that foods combine well with one another when they
share key flavor components. Foodpairing is a relatively new method and is
often confused with wine and food matching. By contrast, foodpairing uses
HPLC, gas chromatography and other laboratory methods to analyse food and
to find chemical components that they have in common.
flavor combinations in seconds.
Foods that Change Sense of Taste
The Dorito Effect is when food lying to us.
flavor and nutrition go hand in hand.
really cared about people they would use their expertise to make healthy
food taste good, not junk food. Making money at the expense of other
peoples health is insane and criminal.
Institute of Food Technologists
is a scientific discipline that applies principles of experimental design
and statistical analysis to the use of human senses (sight, smell, taste,
touch and hearing) for the purposes of evaluating consumer products.
Lexical Gustatory Synesthesia
is a rare form of
in which spoken and written language (as well as some
colors and emotions) causes individuals to experience an automatic and
highly consistent taste/smell.
How Food Color Changes the Experience of Taste
Tea and Food Pairing
not always mean
Physical Health Knowledge
Food PhotosWhat People Eat
is a nerve responsible for sensation in the face and
motor functions such as biting and chewing.
Smart Gastronomy Lab
NASA 3D Food
6 Sensor Labs
Portable Allergen Sensor
Sense of Taste
Sweet - Salty - Sour - Bitter
is one of the five traditional
that belongs to
the gustatory system. Taste is the sensation produced when a substance in
the mouth reacts chemically with taste receptor cells located on taste
buds in the oral cavity, mostly on the tongue. Taste, along with smell
(olfaction) and trigeminal nerve stimulation (registering texture, pain,
and temperature), determines flavors of food or other substances. Humans
have taste receptors on taste buds (gustatory calyculi) and other areas
including the upper surface of the tongue and the epiglottis.
Every Flavor is a Chemical Compound
which is the fifth taste, which is the mysterious but interesting pleasant savory
is the roof of the mouth in humans and other mammals. It separates the
oral cavity from the nasal cavity. The palate is divided into two parts,
the anterior bony hard palate, and the posterior fleshy soft palate (or
is generally a neutral flavored element in food that
enables to clear the palate from one flavor to another; in cultures where
diversity of flavors in dishes is customary, the palate cleanser is
considered an essential companion to entrees.
(i.e., pleasure) provided by foods or fluids that are agreeable to the
"palate", which often varies relative to the homeostatic satisfaction of
nutritional, water, or energy needs. The palatability of a food or fluid,
unlike its flavor or taste, varies with the state of an individual: it is
lower after consumption and higher when deprived. Palatability of foods,
however, can be learned. It has increasingly been appreciated that this
can create a hedonic hunger that is independent of homeostatic needs.
is a muscular organ in the mouth of most vertebrates that manipulates food
for mastication, and is used in the act of swallowing. It is of importance
in the digestive system and is the primary organ of taste in the gustatory
system. The tongue's upper surface (dorsum) is covered in taste buds
housed in numerous lingual papillae. It is sensitive and kept moist by
saliva, and is richly supplied with nerves and blood vessels. The tongue
also serves as a natural means of cleaning the teeth. A major function of
the tongue is the enabling of speech in humans and vocalization in other
contain the taste receptor cells, which are also known as
gustatory cells. The taste receptors are located around the small
structures known as papillae found on the upper surface of the tongue,
soft palate, upper esophagus, the cheek and epiglottis. These structures
are involved in detecting the five elements of taste perception: salty,
sour, bitter, sweet and umami; through the combination of these elements
we detect "flavors." A popular myth assigns these different tastes to
different regions of the tongue; in reality these tastes can be detected
by any area of the tongue. Via small openings in the tongue epithelium,
called taste pores, parts of the food dissolved in saliva come into
contact with the taste receptors. These are located on top of the taste
receptor cells that constitute the taste buds. The taste receptor cells
send information detected by clusters of various receptors and ion
channels to the gustatory areas of the brain via the seventh, ninth and
tenth cranial nerves. On average, the human tongue has 2,000–8,000 taste
is a type of receptor which facilitates the sensation of taste. When food
or other substances enter the mouth, molecules interact with saliva and
are bound to taste receptors in the oral cavity and other locations.
Molecules which give a sensation of taste are considered "sapid". Taste
receptors are divided into two families: Type 1, sweet, first
characterized in 2001: TAS1R2 – TAS1R3. Type 2, bitter, first
characterized in 2000: TAS2R1 – TAS2R50, and TAS2R60. Combinations of
these receptors in dimers or other complexes contributes to different
perceptions of taste. Visual, olfactive, “sapictive” (the perception of
tastes), trigeminal (hot, cool), mechanical, all contribute to the
perception of taste. Of these, transient receptor potential cation channel
subfamily V member 1 (TRPV1) vanilloid receptors are responsible for the
perception of heat from some molecules such as capsaicin, and a CMR1
receptor is responsible for the perception of cold from molecules such as
menthol, eucalyptol, and icilin.
is a protein that in humans is encoded by the TAS2R38 gene. TAS2R38 is a
bitter taste receptor.
Aryl Hydrocarbon Receptor
is a protein that in humans is encoded by
the AHR gene. The aryl hydrocarbon receptor is a ligand-activated
transcription factor involved in the regulation of biological responses to
planar aromatic (aryl) hydrocarbons. This receptor has been shown to
regulate xenobiotic-metabolizing enzymes such as cytochrome P450.
is a distortion of the sense of taste. Dysgeusia is also often associated
with ageusia, which is the complete lack of taste, and hypogeusia, which
is a decrease in taste sensitivity.
Becoming a Taste Tester
How to Taste Test
Taste and Oral Sensations vary in humans
Rewired Taste System Reveals How Flavors Move From Tongue to Brain
buds and sense of smell are easily molded by our preconceptions and
. Can You Trust Your Taste Buds? (WINE CHALLENGE)
150 Aromas and Flavors that can be tasted in Wines
The Brain Perceives Taste with All Senses, Research Reveals
Associative learning changes cross-modal representations in the gustatory
Taste receptors really are everywhere, including the colon. And if it gets
exposed to too much bitterness, it triggers a release of ions, which in
turn causes water to pour into the gut via osmosis, and the body
of food can also effect flavor. People have been known to like
a wine more when they were told it's expensive.
You can also gross yourself out
. And people who get sick from a particular food will also perceive that food
differently. People can also perceive certain foods differently when
or Hyposensitivity, which is less than normal
sensitivity to a foreign agent, such as an allergen, in which the response
is unusually delayed or lessened in degree. Also called hypoergia. Your
flavor perception can also change when there is too many foods blended
.I don't let taste tell me
what to eat
. Though it's important that we understand that taste my
be an indication that some food may not be safe for us to eat, we can not
let taste stop us from eating food that we know is good for us.Olfactory white
smell composed of many equally strong but diverse smells, perhaps over 30.
Mixtures of many different smells across the perceptual range all tend to
smell very similar to humans, despite different components making them up.
The concept is similar to all different
combining to form white. Olfactory white is neither
pleasant or unpleasant.
Scents - Smells
The Power of Smell
"The human nose can distinguish at least 1 trillion different odours?"
is the sense of smell. This sense is mediated by specialized
of the nasal cavity of vertebrates, which can be considered analogous to
sensory cells of the antennae of invertebrates. In humans, olfaction
occurs when odorant molecules bind to specific sites on the olfactory
receptors. These receptors are used to detect the presence of smell. They
come together at the glomerulus, a structure which transmits signals to
the olfactory bulb (a brain structure directly above the nasal cavity and
below the frontal lobe).
is the part of the sensory
used for smelling (olfaction). Most mammals and reptiles have a
main olfactory system and an accessory olfactory system. The main
olfactory system detects airborne substances, while the accessory system
senses fluid-phase stimuli. The senses of smell and taste (gustatory
system) are often referred to together as the chemosensory system, because
they both give the brain information about the chemical composition of
objects through a process called transduction.
Smelling is a chemical sense
that is stimulated by substances such as
irritant solutions or vapours capable of exciting receptors in mucous
membranes of the nose, mouth, eyes, and respiratory tract. Your ability to
smell comes from specialized sensory cells, called olfactory sensory
neurons, which are found in a small patch of tissue high inside the nose.
These cells connect directly to the brain. Each olfactory neuron has one
odor receptor. Once the neurons detect the molecules, they send messages
to your brain, which identifies the smell. There are more smells in the
environment than there are receptors, and any given molecule may stimulate
a combination of receptors, creating a unique representation in the brain.
These representations are registered by the brain as a particular smell.
Smells reach the olfactory sensory neurons through two pathways. The first
pathway is through your nostrils. The second pathway is through a channel
that connects the roof of the throat to the nose. Chewing food releases
aromas that access the olfactory
the second channel. If the channel is blocked, such as when your nose is
stuffed up by a cold or flu, odors can’t reach the sensory cells that are
stimulated by smells. As a result, you lose much of your ability to enjoy
a food’s flavor. In this way, your senses of smell and taste work closely
together. Without the olfactory sensory neurons
familiar flavors such as chocolate or oranges would be hard to
distinguish. Without smell, foods tend to taste bland and have little or
no flavor. Some people who go to the doctor because they think they’ve
lost their sense of taste are surprised to learn that they’ve lost their
sense of smell instead. Your sense of smell is also influenced by
something called the common chemical sense. This sense involves thousands
of nerve endings, especially on the moist surfaces of the eyes, nose,
mouth, and throat. These nerve endings help you sense irritating
substances—such as the tear-inducing power of an onion—or the refreshing
coolness of menthol.
Olfactory Receptors act as Sensitive Chemical Sensors
and are found in
other areas of the body, and not just our nose. More of our
is devoted to genes for different
olfactory receptors than for any other type of
How Odours are turned into Long-Term Memories
. Neuroscientists have
investigated which brain area is responsible for storing odors as
long-term memories. Some odors can trigger memories of experiences from
years back. A new study shows that the piriform cortex, a part of the
olfactory brain, is involved in the process of saving those memories; the
mechanism, however, only works in interaction with other brain areas.
is a region in the brain, part of the rhinencephalon situated
in the cerebrum
. The function of the
piriform cortex relates to the
sense of smell
. People who have a
either have a decrease in their ability to smell or changes
in the way they perceive odors. Hyposmia
[high-POSE-mee-ah] is a reduced ability to detect odors.
[ah-NOSE-mee-ah] is the complete
inability to detect odors. In rare cases, someone may be born without a
sense of smell, a condition called congenital anosmia.
[pahr-OZE-mee-ah] is a change in
the normal perception of odors, such as when the smell of something
familiar is distorted, or when something that normally smells pleasant now
is the sensation of an odor that isn’t there.
is a surgical subspecialty within medicine that
deals with conditions of the ear, nose, and throat (ENT) and related
structures of the head and neck. Doctors who specialize in this area are
otolaryngologists, ENT doctors, ENT surgeons, or head and neck surgeons.
Patients seek treatment from an otorhinolaryngologist for diseases of the
ear, nose, throat, base of the skull, and for the surgical management of
cancers and benign tumors of the head and neck.
is the lowest concentration of a certain odor
compound that is perceivable by the human
sense of smell
threshold of a chemical compound is determined in part by its shape,
polarity, partial charges, and molecular mass. The olfactory mechanisms
responsible for a compound's different detection threshold is not well
understood. As such, odor thresholds cannot be accurately predicted.
Rather, they must be measured through extensive tests using human subjects
in laboratory settings. Optical isomers can have different detection
thresholds because their conformations may cause them to be less
perceivable for the human nose. It is only in recent years that such
compounds were separated on
that are used in
for separating and analyzing compounds that can
be vaporized without decomposition.
is the inability to perceive odor or a lack of functioning olfaction—the
loss of the sense of smell. Anosmia may be temporary, but some anosmia
(including traumatic anosmia) can be permanent. Anosmia is due to a number
of factors, including an inflammation of the nasal mucosa, blockage of
nasal passages or a destruction of one temporal lobe. Inflammation is due
to chronic mucosa changes in the paranasal sinus lining and the middle and
is the temporary, normal inability to distinguish a
particular odor after a prolonged exposure to that airborne compound. For
example, when entering a restaurant initially the odor of food is often
perceived as being very strong, but after time the awareness of the odor
normally fades to the point where the smell is not perceptible or is much
weaker. After leaving the area of high odor, the sensitivity is restored
with time. This is one of the reasons why we can't tell how bad we smell
because we adapt to smells very quickly.
is an olfactory dysfunction that is characterized by the inability of the
brain to properly identify an odor's "natural" smell. What happens
instead, is that the natural odor is transcribed into what is most often
described as an unpleasant aroma, typically a "'burned,' 'rotting,'
'fecal,' or 'chemical' smell." There are instances, however, of pleasant
odors. This is more specifically called euosmia (Gk.).
is caused by one or more volatilized chemical compounds, generally at a
very low concentration, that humans or other animals perceive by the sense
of olfaction. Odors are also commonly called scents, which can refer to
both pleasant and unpleasant odors.
is a chemical compound that has a smell or odor. A chemical-compound has a
smell or odor when it is sufficiently volatile to be transported to the
olfactory system in the upper-part of the nose.Aroma-Therapy
can help you relax.
can help you feel less stress.
can elevate your mood.
can elevate your mood.
may ease depression.
can sharpen your mind.
may boost concentration.
can help you feel more energized.
can serve as an aphrodisiac.
may mitigate a migraine.
can satisfy your appetite.
when they’re triggered
by scent, as opposed to sight or sound or anything else.
is a mixture of dried, naturally fragrant plant material, used to provide
a gentle natural scent inside buildings, most commonly in residential
settings. It is usually placed in a decorative (often wooden) bowl, or
tied in small sachet made from sheer fabric.
Make Potpourri Dried Flowers
Scented ProductsScented Oils
The Scent Wizard
Send Postagram Postcards from
your iPhone or Android
The Power of Scent
is a secreted or excreted chemical factor that triggers a
in members of the same species. Pheromones are chemicals capable
of acting outside the body of the secreting individual to impact the
behavior of the receiving individuals.
Tristram Wyatt: Human Pheromone
That Smell - Lynyrd
(youtube song) Ooooh that smell, The smell of death surrounds