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Fragrance
An aroma compound, also known as an odorant, aroma, fragrance, flavoring or flavor, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds. Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term ''fragrances'' may also apply to synthetic compounds, such as those used in cosmetics. Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perfume Shelf 536pix
Perfume (, ) is a mixture of fragrance, fragrant essential oils or aroma compounds (fragrances), Fixative (perfumery), fixatives and solvents, usually in liquid form, used to give the human body, animals, food, objects, and living-spaces an agreeable scent. Perfumes can be defined as substances that emit and diffuse a pleasant and fragrant odor. They consist of artificial mixtures of aromatic chemicals and essential oils. The 1939 List of Nobel laureates, Nobel Laureate for Chemistry, Leopold Ružička stated in 1945 that "right from the earliest days of scientific chemistry up to the present time, perfumes have substantially contributed to the development of organic chemistry as regards methods, systematic classification, and theory." Ancient texts and archaeological excavations show the use of perfumes in some of the earliest human civilizations. Modern perfumery began in the late 19th century with the commercial synthesis of aroma compounds such as vanillin and coumarin, whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cosmetics
Cosmetics are substances that are intended for application to the body for cleansing, beautifying, promoting attractiveness, or altering appearance. They are mixtures of chemical compounds derived from either Natural product, natural sources or created synthetically. Cosmetics have various purposes, including personal care, personal and skin care. They can also be used to conceal blemishes and enhance natural features (such as the eyebrows and eyelashes). Makeup can also add colour to a person's face, enhance a person's features or change the appearance of the face entirely to resemble a different person, creature, or object. People have used cosmetics for thousands of years for skin care and appearance enhancement. Visible cosmetics for both women and men have gone in and out of fashion over the centuries. Some early forms of cosmetics contained harmful ingredients such as lead that caused serious health problems and sometimes resulted in death. Modern commercial cosmetic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Oil
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does ''not'' mean required or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, '' sfumatura'', absolute oil extraction, resin tapping, wax embedding, and cold pressing. They are used in perfumes, cosmetics, soaps, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odor
An odor (American English) or odour ( Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system. While ''smell'' can refer to pleasant and unpleasant odors, the terms ''scent'', ''aroma'', and ''fragrance'' are usually reserved for pleasant-smelling odors and are frequently used in the food and cosmetic industry to describe floral scents or to refer to perfumes. Odor physiology Sense of smell The perception of odors, or sense of smell, is mediated by the olfactory nerve. The olfactory receptor (OR) cells are neurons present in the olfactory epithelium, which is a small patch of tissue at the back of the nasal cavity. There are millions of olfactory receptor neurons that act as sensory signaling cells. Each neuron has cilia in direct contact with the air. Odorous molecules bind to receptor pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fragrance Oil
Fragrance oils, also known as aroma oils, aromatic oils, and flavor oils, are blended synthetic aroma compounds or natural essential oils that are diluted with a carrier like propylene glycol, vegetable oil, or mineral oil. To allergic or otherwise sensitive people, synthetic fragrance oils are often less desirable than plant-derived essential oils as components of perfume. Essential oils, widely used in society, emit numerous volatile organic compounds (VOCs). Some of these VOCs are considered as potentially hazardous under federal regulations. Most high quality essential oils are extracted from natural sources such as plants, herbs, and flowers. However, synthetic versions of the same compound as a natural essential oil are usually very comparable. Furthermore, natural oils are in many cases significantly more expensive than their synthetic equivalents. Aromatic oils are used in perfumery, candles, cosmetics, flavoring of food. Some include (out of a very diverse range): * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Floral Scent
Floral scent, or flower scent, is composed of all the volatile organic compounds (VOCs), or aroma compounds, emitted by floral tissue (e.g. flower petals). Other names for floral scent include, aroma, fragrance, floral odour or perfume. Flower scent of most flowering plant species encompasses a diversity of VOCs, sometimes up to several hundred different compounds. The primary functions of floral scent are to deter herbivores and especially folivorous insects (see Plant defense against herbivory), and to attract pollinators. Floral scent is one of the most important communication channels mediating plant-pollinator interactions, along with visual cues (flower color, shape, etc.). Biotic interactions Perception by flower visitors Flower visitors such as insects and bats detect floral scents thanks to chemoreceptors of variable specificity to a specific VOC. The fixation of a VOC on a chemoreceptor triggers the activation of an antennal glomerulus, further projecting on an ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spices
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methyl Formate
Methyl formate, also called methyl methanoate, is the methyl ester of formic acid. The simplest example of a carboxylate ester, it is a colourless liquid with an ethereal odour, high vapor pressure, and low surface tension. The gas form is odourless and toxic, and used to be used in fridges. It is a precursor to many other compounds of commercial interest.Werner Reutemann and Heinz Kieczka "Formic Acid" in ''Ullmann's Encyclopedia of Industrial Chemistry'' 2002, Wiley-VCH, Weinheim. Production In the laboratory, methyl formate can be produced by the condensation reaction of methanol and formic acid, as follows: :HCOOH + CH3OH → HCOOCH3 + H2O Industrial methyl formate, however, is usually produced by the combination of methanol and carbon monoxide ( carbonylation) in the presence of a strong base, such as sodium methoxide: This process, practiced commercially by BASF among other companies gives 96% selectivity toward methyl formate. The catalyst for this process is s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geranyl Acetate Skeletal
Geraniol is a monoterpenoid and an alcohol. It is the primary component of citronella oil and is a primary component of rose oil and palmarosa oil. It is a colorless oil, although commercial samples can appear yellow. It has low solubility in water, but it is soluble in common organic solvents. Uses and occurrence In addition to being found in rose oil, palmarosa oil, and citronella oil, it also occurs in small quantities in geranium, lemon, and many other essential oils. With a rose-like scent, it is commonly used in perfumes and in scents such as peach, raspberry, grapefruit, red apple, plum, lime, orange, lemon, watermelon, pineapple, and blueberry. Geraniol is produced by the scent glands of honeybees to mark nectar-bearing flowers and locate the entrances to their hives. It is also commonly used as an insect repellent, especially for mosquitoes. The scent of geraniol is reminiscent of, but chemically unrelated to, 2-ethoxy-3,5-hexadiene, also known as geranium ta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose
A rose is either a woody perennial plant, perennial flowering plant of the genus ''Rosa'' (), in the family Rosaceae (), or the flower it bears. There are over three hundred Rose species, species and Garden roses, tens of thousands of cultivars. They form a group of plants that can be erect shrubs, climbing, or trailing, with stems that are often armed with sharp Thorns, spines, and prickles, prickles. Their flowers vary in size and shape and are usually large and showy, in colours ranging from white through pinks, reds, oranges and yellows. Most species are native to Asia, with smaller numbers native to Europe, North America, and Northwest Africa. Species, cultivars and hybrid (biology), hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies. Rose plants range in size from compact, miniature roses to climbers that can reach seven meters in height. Different species hybridize easily, and this has been use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
