ライフサイエンスコーパス: odour

1 and usually corresponds to different type of odour.

2 different polarity, and their characteristic odour.

3 ili variety was characterised by 'sulfurous' odour.

4 onses when anticipating an upcoming aversive odour.

5 SAFE was the most representative of saffron odour.

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

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

8 preference for human versus non-human animal odour.

9 quid extraction was representative of tomato odour.

10 current practice in the management of wound odour.

11 id not concern the similarity to blue cheese odour.

12 ding attributes such as colour, symmetry and odour.

13 samples was the guaiacol with phenolic-burnt odour.

14 lcohols, the most pungent components of body odour.

15 ry clear: all dogs discriminated the seizure odour.

16 nd distress, and containment of bleeding and odour.

17 ability to identify hundreds of thousands of odours.

18 ingdom possess sex and biogeography-specific odours.

19 tress hormone responses to volatile predator odours.

20 ons that were activated by volatile predator odours.

21 ty thus indicating their contribution to off-odours.

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

23 s arise between representations of different odours.

24 nyl butanoate, which contributed banana-like odours.

25 rs that recapitulate the responses to innate odours.

26 e metabolites, and sensory perception of off-odours.

27 l acetate adds intense 'fruity' and 'banana' odours.

28 bee individuals that were able to recall the odour 72 h after diesel exposure compared with clean air

29 tensity of the popcorn note as an orthonasal odour, a retronasal flavour and as an after-effect was s

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

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

32 erminated green malt) on formation of 20 key odour active aroma volatiles.

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

34 Z-3-hexenal, linalool and methyl benzoate as odour active compounds in feijoa aroma.

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

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

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

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

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

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

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 Odour-active compounds in three traditional balsamic vin

44 The odour-active compounds of feijoa (Acca sellowiana), were

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

60 titative data and odour thresholds in water, odour activity values (OAV) were calculated.

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

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

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

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

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

66 did not display higher variations in global odour activity values with respect to control wines, alt

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

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

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

70 Mouse urine odours allow subspecific mate discrimination, with assor

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

72 rotein hydrolysate with the negligible muddy odour and flavour.

73 hydes) that contribute to its characteristic odour and flavour.

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

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

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

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

78 congruent olfactory stimuli (nature and city odours) and auditory stimuli (bird songs and noise) on p

79 his study reveals that the detection of prey odours, and especially the most persistent odours relate

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

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

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

83 can differentiate between different types of odours associated with its prey.

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

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

86 thiopia, and Guatemala) yield highly variant odours, attesting to the complexities of coffee aroma th

87 citon hamatum: (a) can detect potential prey odours, (b) can distinguish between odours of prey and n

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

89 ly on the ability to learn and recall floral odours, behaviours that are associated with a complex su

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

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

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

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

94 ally impacted by the emotional nature of the odour (but not by its valence).

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

96 teria are often sensed by other organisms as odours, but their ecological roles are poorly understood

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

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

99 However, cortical odour codes differ from those in the bulb: cortex more s

100 activated or inhibited, were involved in the odour coding process.

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

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

103 Skin odour composition differed between parasitologically neg

104 The main odour compounds (mean MF > 60%) were 2,3-butanedione (75

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

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

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

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

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

110 hich the olfactory system can assign related odour cues to common and yet personalized percepts.

111 o the following four odour treatments: alarm odours, dead ants, live ants and nest material.

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

113 Army ants responded strongly to odours derived from prey ants, which triggered both incr

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

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

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

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

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

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

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

121 ny molecular features are most important for odour discrimination.

122 nd GnRHa treatment in adults improved stream odour discrimination.

123 d cells, the principal neurons, and regulate odour discrimination.

124 are important for olfactory sensitivity and odour discrimination.

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

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

127 d experiments, springtails were attracted to odours emitted by Streptomyces colonies.

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

129 niques, we reveal that contextually-relevant odour engrams are stored within the AON and that their a

130 patterns of activity reflective of episodic odour engrams.

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

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

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

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

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

136 iform cortex, and can be reshaped by passive odour experience.

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

138 zontally into a unique monophyletic group of odour-forming staphylococci about 60 million years ago,

139 n we discover a bacterial enzyme, limited to odour-forming staphylococci that are able to cleave odou

140 Headspace odours from males contained a major male-specific compou

141 Odours from non-prey ants were largely ignored.

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

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

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

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

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

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

148 Odour identification is most impaired in MCI, which para

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

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

151 Included studies contrasted odour identification, discrimination, detection threshol

152 All odour impact compounds were grouped into 7 categories ac

153 dation and development of rancid flavour and odour in complex matrixes such as Atlantic mackerel.

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

155 valorisation of meat with boar taint, an off-odour in entire male pigs.

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

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

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

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

160 aria vector Anopheles coluzzii to human host odour increases during adult maturation.

161 Geosmin and 2-MIB in these odours induce electrophysiological responses in the ante

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

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

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

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

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

167 ry nucleus (AON) is the initial recipient of odour information from the olfactory bulb, and the targe

168 Odour information induces various innate responses that

169 OB network with functional consequences for odour information processing.

170 earn to categorise non-biologically relevant odour information.

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

172 , and (E)-2-heptenal as well as lower rancid odour intensity compared to mayonnaise containing DATEM

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

174 orants play outstanding roles on the overall odour intensity of the mixture and that aroma simplifica

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

176 Body odour is a characteristic trait of Homo sapiens, however

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

178 Remarkably, body odour is linked to the presence of a few species of comm

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

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

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

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

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

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

185 rm cortex may contribute something unique to odour memory.

186 sufficient for the behavioural expression of odour memory.

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

188 xperiment 2, neither pleasant nor unpleasant odours modulated action withholding, but both elicited m

189 g cancer are associated with specific bodily odours, no study has yet tested the possibility that epi

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

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

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

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

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

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

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

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

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

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

200 oducts, associated with more intense toasted odour of the crust, was found in breads with higher NaCl

201 parameters of the oranges, or the taste and odour of the juice.

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

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

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

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

206 ial prey odours, (b) can distinguish between odours of prey and non-prey and (c) can differentiate be

207 epileptic seizure odor (different from body odours of the same person in other contexts and common t

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

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

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

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

212 Odour, pain and exudate management were the greatest wou

213 Taste and odour parameters of breads were not affected by the deph

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

215 wise odour relationships, and better matches odour perception.

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

217 ecular compositions that generated identical odour percepts.

218 sweeps that appear adapted for encountering odour plumes.

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

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

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

222 an olfactometric zone where heavy, phenolic odours predominate in still ciders.

223 tion memories neutralizes previously learned odour preference.

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

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

226 elated with increases in the volume of fruit odours produced during ripening.

227 cantly, transfer of this enzyme alone to non-odour producing staphylococci confers odour production,

228 for thioalcohol precursors implies that body odour production in humans is an ancient process.

229 to non-odour producing staphylococci confers odour production, demonstrating that this C-T lyase is b

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

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

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

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

234 sed of synthetic analogues to these swarming odours proved highly attractive to virgin males and fema

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

236 y odours, and especially the most persistent odours related to the prey's nest, provides a mechanism

237 the olfactory cortex, it remains unclear how odour relationships are encoded to place chemically dist

238 s from the olfactory bulb represent chemical odour relationships through correlated patterns of activ

239 elated odours, selectively rewrites pairwise odour relationships, and better matches odour perception

240 tion of chemical odour space that highlights odour relationships; this representation is similar acro

241 salient yet task-irrelevant stimuli, such as odours, remains elusive.

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

243 Chemotopic odour representations in the olfactory bulb are transfer

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

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

246 xpressed in this tissue, to fractioned human odour, reveals a subset of salient human odorants to be

247 spite the variety of seizures and individual odours, seizures are associated with olfactory character

248 lusters together representations for related odours, selectively rewrites pairwise odour relationship

249 deploying a schema to learn a succession of odour-sequence problems.

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

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

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

253 esults open a large field of research on the odour signature of seizures.

254 Pleasant odours significantly impair action withholding (as compa

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

256 advancement of the raid as they targeted the odour source.

257 Each treatment had a unique combination of odour sources and included some movement in two of the t

258 As systematic representations of chemical odour space have not yet been described in the olfactory

259 ilds a structured representation of chemical odour space that highlights odour relationships; this re

260 cient neurons exhibit attenuated response to odour stimulation.

261 ighlight that the valence of task-irrelevant odour stimuli is a factor significantly influencing resp

262 s' ability to learn and recall a conditioned odour stimulus.

263 ded to place chemically distinct but similar odours, such as lemon and orange, into perceptual catego

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

265 Free-sorting paired odour testing using sensory panellists identified simila

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 The question is whether a "seizure-odour", that would be transversal to individuals and typ

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

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

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 On the basis of the quantitative data and odour thresholds in water, odour activity values (OAV) w

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

281 Odour treatments were tested for both prey and non-prey

282 response of army ants to the following four odour treatments: alarm odours, dead ants, live ants and

283 nses across the live ant, dead ant and alarm odours treatments respectively.

284 y-presented pleasant (orange) and unpleasant odours (trimethyloxazole and hexenol) and clean air as a

285 differential responses to compounds in human odour using electroantennography coupled with gas chroma

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

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

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

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

290 roducts orthonasal and retronasal boar taint odour were assessed by a trained expert panel.

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

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

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