ライフサイエンスコーパス: odour

1 SAFE was the most representative of saffron odour.

2 s a compound present at high levels in human odour.

3 mbine a range of dressings to try and manage odour.

4 preference for human versus non-human animal odour.

5 quid extraction was representative of tomato odour.

6 current practice in the management of wound odour.

7 id not concern the similarity to blue cheese odour.

8 ze recognition of associations linked to the odour.

9 antenna that is more strongly stimulated by odour.

10 e trained honeybees to recognize the altered odour.

11 and usually corresponds to different type of odour.

12 different polarity, and their characteristic odour.

13 ili variety was characterised by 'sulfurous' odour.

14 onses when anticipating an upcoming aversive odour.

15 factory sensory neurons (OSNs) to respond to odours.

16 s arise between representations of different odours.

17 nyl butanoate, which contributed banana-like odours.

18 rs that recapitulate the responses to innate odours.

19 It is notoriously difficult to name odours.

20 ld also compromise the ability to lateralize odours.

21 h-sensitivity detection of innately aversive odours.

22 ability to identify hundreds of thousands of odours.

23 ingdom possess sex and biogeography-specific odours.

24 tress hormone responses to volatile predator odours.

25 ons that were activated by volatile predator odours.

26 ty thus indicating their contribution to off-odours.

27 When encountering novel odours, access to all glomerular activity ensures rapid

28 nets significantly affected the synthesis of odour active aroma compounds during storage.

29 der the yellow net showed a higher number of odour active aroma compounds in the fruit, while black n

30 ne, hotrienol and dihydroactinidiolide to be odour active components.

31 ere obtained evidenced a marked reduction of odour active compounds in microencapsulated wines, after

32 ontribution of geosmin to the profile of the odour active compounds, both in red and in white wine.

33 Fifteen compounds were identified as odour-active and described using a range of attributes s

34 HI samples resulted in higher values for odour-active aroma compounds from Maillard reaction, whi

35 y, our results suggest that Maillard derived odour-active aroma compounds were partially inhibited in

36 GC-O revealed 15 odour-active components in the headspace, with esters be

37 Thirty-one odourants were considered as odour-active compounds and contribute to the typical ban

38 Twenty-five odorants were considered as odour-active compounds and contribute to the typical pap

39 responding flowers were investigated to find odour-active compounds exclusively representing specific

40 For both 'Hayward' and 'Hort16A', the odour-active compounds found in the bound volatile extra

41 sively representing specific honeys based on odour-active compounds from the blossoms.

42 omatography-olfactometry revealed thirty-two odour-active compounds in a heat-processed tomato-onion

43 roma distillates from the fruits revealed 45 odour-active compounds in the flavour dilution (FD) fact

44 Nineteen odour-active compounds were quantified in three black ve

45 lution Analysis revealed the presence of six odour-active compounds, being 2-methyl pyrazine the key

46 etry were used to determine and identify the odour-active compounds.

47 -methoxyphenol, 2-methylphenol were the most odour-active compounds.

48 uit cv. Red Maradol and to estimate the most odour-active compounds.

49 ta-ionone, and methyl benzoate were the most odour-active compounds.

50 cv. Giant Cavendish and to estimate the most odour-active compounds.

51 n of them are reported for the first time as odour-active compounds.

52 Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and th

53 extraction (SPME) sampling with GC-O located odour-active regions; GC x GC established the complexity

54 gions; GC x GC established the complexity of odour-active regions; MDGC provided high-resolution sepa

55 epper) is described for the first time as an odour-active substance in fish.

56 The odour-active volatile compounds of lulo fruit (Solanum q

57 identification and attribution of individual odour-active volatile molecules in complex multi-compone

58 Biogenic relationships among odour-active volatiles and their glycosidic precursors w

59 hional, were reported here for first time as odour-active volatiles in curuba.

60 The odour-active volatiles of curuba fruit (Passiflora molli

61 In order to characterise the odour-active volatiles of the beverage, a simultaneous s

62 Among them, the highest odour activities (FD factors) were determined for methyl

63 Five aroma compounds possessed an odour activity value >1 in all wines, and another four i

64 GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compo

65 GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compo

66 Odour activity values (OAV) were calculated for 19 out o

67 Based on compounds with odour activity values (OAV)>1, the wines obtained with t

68 dilution analysis (AEDA), calculation of the odour activity values (OAV), and proven by confection of

69 ompounds were detected, quantified and their odour activity values (OAVs) calculated.

70 ed out by picturing "Aroma Wheels", built by Odour Activity Values (OAVs) of all the identified volat

71 Calculation of the odour activity values (OAVs) of the odorants showed that

72 e data with descriptive sensory analysis and odour activity values clearly established the role of co

73 idered as active odorants according to their odour activity values was also evaluated.

74 Based on odour activity values, esters were prominent aroma volat

75 Based on odour activity values, the strongest odorants in SGW wer

76 e compound quantification and the calculated odour-activity values (OAV).

77 Mouse urine odours allow subspecific mate discrimination, with assor

78 timuli caught more Anopheles than traps with odour alone, showing that despite their nocturnal habit,

79 same (aroma perception sweet creamy, floral odour and Chinese seasoning powder).

80 The perception of odour and flavour of foods is a complicated physiologica

81 rotein hydrolysate with the negligible muddy odour and flavour.

82 gression to investigate whether mildew/musty odour and increased concentrations of Alternaria alterna

83 or research and education on means to assess odour and odour management options.

84 The best performing traps, however, combined odour and visual stimuli with a thermal signature in the

85 mice from recognizing previously experienced odours and differentially delay discrimination learning

86 tional bias of antennal use in responding to odours and learning to associate odours with a food rewa

87 e demonstrate that each mechanism can enable odour approach but the combination of mechanisms is most

88 In the main olfactory system of mammals, odours are detected by sensory neurons that express a la

89 Odours are encoded in a combinatorial fashion across glo

90 foundation for understanding why even common odours are hard to name.

91 y: colour hues, transparency and brightness, odour/aroma and taste/flavour/texture and 2 more for car

92 ant frontotemporal dementia rated unpleasant odours as less aversive than did controls and displayed

93 ate input from olfactory glomeruli to encode odours as sparse distributed patterns of neural activity

94 Exposure to a mildew/musty odour, as a proxy for exposure to fungus, was implicated

95 e possibility that chicks recognise parental odour at hatching has been completely overlooked, despit

96 guttata) are capable of identifying parental odours at hatching.

97 to identify and track odour sources in multi-odour backgrounds.

98 is is likely mediated by alterations in host odour because of its importance in mosquito host-searchi

99 Differences in the language of odours between subpopulations have the potential to affe

100 he evolutionary couplings and models predict odour binding and ion conduction domains, and provide a

101 tensities of sensory attributes like pungent odour, bitterness, astringency and fibrousness, while lo

102 Furthermore, we identify a synthetic rice odour blend, using electrophysiological and chemical ana

103 experiencing an altered concentration of an odour but from perception of apparent novel qualities.

104 minimize the presence of a fishy flavour and odour, but this treatment may cause the colour to lose s

105 Turmeric powder with reduced odour can be used as a nutrient supplement or natural co

106 es of odour-evoked fMRI activity reveal that odour category, identity and value are coded in piriform

107 The attractiveness of odour collected from individual hamsters (n = 13), befor

108 er ABTS radical scavenging activity and less odour, compared with those of crude extract (CE).

109 Skin odour composition differed between parasitologically neg

110 summed and expressed as percentage of active odour compound, in order to monitor changes in odour pro

111 f this work was to reliably identify the key odour compounds in cooked ham and acquire new knowledge

112 ic acids, the main dairy product flavour and odour compounds.

113 d with maps recorded in shams and by varying odour concentration.

114 reduces anticipatory licking to conditioned odours, consistent with an important role for these neur

115 tiate the valence of pleasant and unpleasant odours correlated with atrophy in right ventral mid-insu

116 atin hydrolysate with negligible undesirable odour could be prepared with the aid of PPGE.

117 pus circuits evolves as rats learn to use an odour cue to guide navigational behaviour, and that such

118 Wine "after-odour" defined as the long lasting aroma perception that

119 exhaust gases was a key facilitator of this odour degradation.

120 To confirm these results, 4MMB odour detection threshold and odour recognition were inv

121 on yielded larger effect sizes than those of odour detection threshold or memory.

122 re the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorh

123 , retarding lipid oxidation as well as beany odour development in flour.

124 s in lipids, lipoxygenase activity and fishy odour development in the skin of Nile tilapia (Oreochrom

125 nstrate for the first time the existence of 'odour dialects' in genetically distinct mammalian subpop

126 etween individuals does not explain regional odour differences, refuting other potential explanations

127 ymmetry in piriform cortical function during odour discrimination learning until mastery, suggesting

128 ivity that emerges during specific stages of odour discrimination learning, with a transient bias tow

129 eld potentials that occur over the course of odour discrimination training to test for functional asy

130 nd GnRHa treatment in adults improved stream odour discrimination.

131 ny molecular features are most important for odour discrimination.

132 a plays a critical role in generating innate odour-driven behaviours but do not preclude its particip

133 ant reduction in mosquito attraction to skin odour during infection for one experiment, but not in a

134 wever, there has been no clear evidence that odours encode population-level information in wild mamma

135 While some changes in the odour environment are rapid, the synaptogenesis of adult

136 ntegrity of glomerular activity by comparing odour-evoked activity maps before and after epithelial l

137 ll migrating, but at DPI 9, 52% of them have odour-evoked Ca(2+) signals.

138 ivo strongly suppresses both spontaneous and odour-evoked firing of bulbar output neurons.

139 Pattern-based analyses of odour-evoked fMRI activity reveal that odour category, i

140 The mature pattern of odour-evoked responses of these cells strongly contrasts

141 reatly reduced spontaneous activity and lack odour-evoked responses.

142 surrounding JGNs, and their spontaneous and odour-evoked spiking is similar to that of their residen

143 le was found to correlate with reductions in odour familiarity and odour matching to visual cues, whe

144 ic acids correlated with perceived fermented odour/flavour in yeast fermentations, in which increase

145 ers (magnetic map hypothesis) or atmospheric odour-forming gradients (olfactory map hypothesis).

146 ometer experiments parasitoids preferred the odour from well-watered plants compared with other treat

147 ess to Anopheles coluzzii mosquitoes of skin odours from participants that were infected by Controlle

148 ation with natamycin, improved the taste and odour (fruity, pleasant, refreshing with reduced garlic

149 Rs), membrane proteins that form heteromeric odour-gated ion channels comprising a variable ligand-se

150 e characterised the relationship between the odour gradient and the runs, head casts and turns made b

151 t day of ripening of the ewes' curd, and the odour gradually culminated at the end of ripening.

152 lesions of lateral OFC, as they performed an odour-guided spatial choice task.

153 responsible for innate responses to volatile odours have not been identified.

154 Odour identification is most impaired in MCI, which para

155 As such, a simple-to-administer test of odour identification warrants inclusion in the screening

156 a general neuropsychological assessment, and odour identification was also assessed using a modified

157 Moderator analysis revealed that tests of odour identification yielded larger effect sizes than th

158 Included studies contrasted odour identification, discrimination, detection threshol

159 all three FTLD subgroups showed deficits of odour identification.

160 hanol could be used to lower beany or grassy odour in Bambara groundnut flour.

161 w that the evolution of preference for human odour in domestic mosquitoes is tightly linked to increa

162 A capsicum odour in ground coffee was identified as 2-methoxy-3-iso

163 ght antennal lobes, and can turn towards the odour in less time than it requires the fly to complete

164 The development of fishy odour in Nile tilapia skin during iced storage was mostl

165 ed changes in lipids and the increased fishy odour in the skin.

166 atile phenolic compounds associated with off-odour in wine.

167 assical conditioning of perceptually similar odours in the context of human fMRI.

168 The intensity of off-odours in the raw meat increased with ageing and display

169 t mice, circuit formation of Nrp2(+) MCs and odour-induced attractive social responses are impaired.

170 ract with odorant receptors (ORs) to promote odour-induced responses in a heterologous expression sys

171 , we show that an M3-R antagonist attenuates odour-induced responses in OSNs from wild-type, but not

172 tin-2 to ORs, resulting in a potentiation of odour-induced responses in OSNs.

173 to generate odour percepts and memories, and odour information encoded in piriform is routed to targe

174 Odour information induces various innate responses that

175 OB network with functional consequences for odour information processing.

176 as species-specific features in decoding of odour information.

177 earn to categorise non-biologically relevant odour information.

178 Lesion experiments suggest that odour input to the olfactory bulb contains significant r

179 rstood, and even basic models to explain how odour inputs gain access to transmodal representations r

180 ple transformations of the recent history of odour intensity at the head location.

181 p-Anisaldehyde odour intensity for both samples remained the same (arom

182 To test this, the odour intensity of 32 odorants differing in physicochemi

183 An increase in the odour intensity of egg powders was observed during stora

184 aroma-active volatile compounds and in their odour intensity or concentration took place during the f

185 arbituric acid-reactive substances and beany odour intensity than the non-defatted flour and those de

186 nt feature of the olfactory bulb response to odour is fast synchronized oscillations at beta (15-40 H

187 noid insecticide, thiamethoxam, on bumblebee odour learning and memory.

188 ased dressings were the most frequently used odour management agents, yet, only 48.4% and 23% respect

189 A 'trial and error' approach to odour management exists with low overall satisfaction wi

190 h and education on means to assess odour and odour management options.

191 To investigate odour masking properties of a wall material combination,

192 The aim of this study was to evaluate the odour masking property, encapsulation efficiency and phy

193 e availability of picture cues or word cues, odour matching performance approached control levels, de

194 ate with reductions in odour familiarity and odour matching to visual cues, whereas the inferior fron

195 rm cortex may contribute something unique to odour memory.

196 were trained to recognise the full synthetic odour mix; altering the blend, by removing the two chemi

197 hich are a basic source of information about odour mixture.

198 inferior frontal gyrus correlated with both odour naming and matching.

199 revealed much more pronounced impairments of odour naming and matching.

200 mantic subtypes were severely impaired on an odour naming task, in comparison with an age-matched con

201 "fruit candy" aroma was stronger and "green" odour notes less intensively perceived in kiwifruit whic

202 ha-terpineol, compounds that exhibit flowery odour notes.

203 mporal pole would play a key role in linking odour object representations to transmodal networks, giv

204 Boar taint is an off-odour occurring while heating meat or fat from boars.

205 eir genetic mother or father compared to the odour of a non-relative of the same sex and reproductive

206 on the removal of lipids and beany or grassy odour of Bambara groundnut flour were studied.

207 Boar taint is a specific off-odour of boar meat products, known to be caused by at le

208 d spray-drying temperature do not affect the odour of egg yolk powders.

209 fection compared to before infection and the odour of four of the golden hamsters was significantly m

210 ective of this study was to determine if the odour of hamsters, infected with Le. infantum, was more

211 acetate and 4-ethylphenol contributed to the odour of imported olives but were not detected in domest

212 concentrations of volatile amines and to the odour of predator urine.

213 The odour of six of the golden hamsters was significantly mo

214 The increase in fishy odour of skin was observed as the storage time increased

215 Bed bugs are attracted to the odour of sleeping humans and we suggest that soiled clot

216 udinal study, with the attractiveness of the odour of the same hamster in a Y-tube olfactometer bioas

217 h Le. infantum, was more attractive than the odour of the same hamsters, before they were infected.

218 etect potential donors, such as learning the odour of the transferred food.

219 gged significantly longer in response to the odour of their genetic mother or father compared to the

220 red eggs responded significantly more to the odour of their genetic mother than their foster mother,

221 here are significant differences between the odour of whole-egg and egg-yolk powders as well as betwe

222 and can induce, in this case, an earthy off-odour on condition that the start concentration is high

223 xamined for redness, pus, swelling, and foul odour on day 0, 1, 4, 10, and 28.

224 ing glomeruli that may respond to human body odours or carbon dioxide.

225 No beetroot-derived off-odours or off-flavours were perceived in the model juice

226 Odour, pain and exudate management were the greatest wou

227 imination learning of unrecognized and novel odour pairs.

228 titution of the benzene ring will change the odour percept of acetophenone.

229 hich individual receptor genes contribute to odour perception is unclear.

230 ceptor genes can contribute substantially to odour perception.

231 ory (piriform) cortex is thought to generate odour percepts and memories, and odour information encod

232 sweeps that appear adapted for encountering odour plumes.

233 Traps baited with human odour plus high contrast visual stimuli caught more Anop

234 ents were successfully shown to exhibit high odour potency, alongside a high potential to influence t

235 also enabled us to study the effect of these odour precursors on the formation of odorant furans duri

236 tion memories neutralizes previously learned odour preference.

237 re attracted and oviposit in response to the odour present in the air surrounding rice.

238 Specific host odours probably drive this strong preference because oth

239 and generalization by a few neural layers of odour processing in the l-ALT.

240 the brainstem provide an input essential for odour processing in the olfactory bulb (OB).

241 with gum Arabic by using spray drying on the odour profile and volatile compounds of the two encapsul

242 Here, we report that the human skin odour profile is affected by malaria infection.

243 our compound, in order to monitor changes in odour profile.

244 Subpopulations with the most distinctive odour profiles are also the most genetically diverse but

245 ) of the odorants showed that differences in odour profiles of the tamarinds were mainly caused by li

246 ocessing parameters have an influence on the odour quality of egg powders.

247 Here we investigate the dependence of odour-quality perception on the integrity of glomerular

248 Together, these data show that odour recognition relies on comprehensively matching inp

249 results, 4MMB odour detection threshold and odour recognition were investigated.

250 Seven odour regions in Shiraz were analysed with MDGC-O/MS det

251 Instead, at the population level, odour representations are reformatted so that positive a

252 Chemotopic odour representations in the olfactory bulb are transfer

253 d as the strong green-grassy and green-leafy odour, respectively.

254 set of experimentally observed physiological odour responses, successfully implements the hypothesise

255 in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of

256 g other potential explanations such as group odour sharing behaviour.

257 gh display, eight compounds were proposed as odour shelf-life markers.

258 There is a growing body of evidence that odours signal genetic information that may confer consid

259 en vmPFC and PC predict changes in perceived odour similarity.

260 prevent animals from ultimately locating the odour source.

261 e a remarkable ability to identify and track odour sources in multi-odour backgrounds.

262 cient neurons exhibit attenuated response to odour stimulation.

263 haust pollution could interrupt these floral odour stimuli.

264 rocarbons (50.0%) responsible for the pepper odour, such as beta-pinene (34.0%) and alpha-pinene (10.

265 ure (9 degrees C) was associated with acidic odour, sweet taste, crispiness and juiciness.

266 Boar taint is an off-odour that entails negative consumer reactions.

267 eurons of the cortical amygdala activated by odours that elicit innate behaviours.

268 rent parameters that might affect wine after-odour, the adsorption of odorants by the oral mucosa cou

269 Dogs were trained to discriminate between 40 odours; the presence or absence of accelerants formed th

270 it values, calculated from concentration and odour threshold data, indicate that the following compou

271 ification limits were lower than the sotolon odour threshold in wine (10mug/L), 0.86mug/L and 0.013mu

272 on measured in both media was well above the odour threshold of the substance.

273 Moreover, low odour threshold volatile compounds, which can be derived

274 Considering the OAVs (concentration/odour threshold) only the treatment with grape seed oil

275 re often found to be lower than the reported odour threshold, with the highest concentration being 9.

276 ethanol and ethyl acetate, but far below the odour threshold.

277 concentration of ethyl acetate was below the odour threshold.

278 In this study, odour thresholds (indole: 24-65microgkg(-1), skatole: 44

279 Ethyl butyrate and ethyl octanoate odour thresholds doubled or tripled in the presence of c

280 ast three unpleasant odorants, with very low odour thresholds.

281 scernible organization with respect to their odour tuning, anatomic features or developmental origins

282 Odour unit values, calculated from concentration and odo

283 dundant signal such that rodents can discern odours using minimal stimulus-related information.

284 Insects sense odours via several chemosensory receptor families, inclu

285 Exposure to sensory stimuli, such as odours, visual stimuli, and sounds, commonly triggers mi

286 lysed with MDGC-O/MS detection, revealing 11 odour volatiles through matching of mass spectrometry an

287 Reporting of a mildew/musty odour was associated with increased risk of childhood as

288 nsity of 'kidney bean', 'earthy' and 'smoky' odour was observed in Kashmiri red while Sharmili variet

289 as observed during storage, while unpleasant odours were perceived when the egg powders were stored a

290 yclohexanol with vinegar, cheese and camphor odours were the most abundant compounds.

291 l-2-thiazoline, responsible for popcorn-like odours, were detected in SBB only.

292 Honeybees utilise floral odours when foraging for flowers; we investigated whethe

293 pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability.

294 (odorants) can lead to significant change of odour, which is due to the fact that each of the olfacto

295 acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids

296 perform elemental learning by associating an odour with a reward signal even after lesions in m-ALT o

297 12% assess odour with descriptive words being the most frequent for

298 sponding to odours and learning to associate odours with a food reward is absent in species that feed

299 uced the stress hormone response to predator odours without affecting a fear behaviour.

300 In total, 23 odour zones were detected by GC-O, of which 16 were foun