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Cis-3-hexenal
''cis''-3-Hexenal, also known as (''Z'')-3-hexenal and leaf aldehyde, is an organic compound with the formula CH3CH2CH=CHCH2CHO. It is classified as an unsaturated aldehyde. It is a colorless liquid and an aroma compound with an intense odor of freshly cut grass and leaves. Occurrence It is one of the major volatile compounds in ripe tomatoes, although it tends to isomerize into the conjugated ''trans''-2-hexenal. It is produced in small amounts by most plants and it acts as an attractant to many predatory insects. It is also a pheromone in many insect species. See also * ''cis''-3-Hexen-1-ol has a similar but weaker odor and is used in flavors and perfumes. * 1-Hexanol, another volatile organic compound Volatile organic compounds (VOCs) are organic compounds that have a high vapor pressure at room temperature. They are common and exist in a variety of settings and products, not limited to Indoor mold, house mold, Upholstery, upholstered furnitur ..., also considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smell Of Freshly Cut Grass
The smell of freshly cut grass is an odour caused by green leaf volatiles (GLVs) released when it is damaged. Mechanical damage to grass from activities such as Lawn mower, lawnmowing results in the release of cis-3-Hexenal, ''cis''-3-hexenal and other compounds that contribute to a grassy or "green" smell. ''cis''-3-Hexenal has a low Odor detection threshold, odour detection threshold that humans can perceive at concentrations as low as 0.25 parts per billion. The GLVs responsible for the smell of freshly cut grass play a role in plant communication and plant defense against herbivory, plant defence against herbivory, functioning as a distress signal warning other plants of imminent danger and, in some instances, as a way to attract predators of grass-eating insects. For humans, the smell of freshly cut grass is connected through olfactory memory to past experiences involving the odour and may evoke nostalgia, eliciting associations with spring or summer. Chemical composition W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aroma Compound
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 Volatility (chemistry), 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 plant breeding, 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 Olfaction, 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 pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acrolein
Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde. It is a colorless liquid with a foul and acrid aroma. The smell of burnt fat (as when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein. It is produced industrially from propene and mainly used as a biocide and a building block to other chemical compounds, such as the amino acid methionine. History Acrolein was first named and characterized as an aldehyde by the Swedish chemist Jöns Jacob Berzelius in 1839. He had been working with it as a thermal degradation product of glycerol, a material used in the manufacture of soap. The name is a contraction of 'acrid' (referring to its pungent smell) and 'oleum' (referring to its oil-like consistency). In the 20th century, acrolein became an important intermediate for the industrial production of acrylic acid and acrylic plastics. Production Acrolein is prepared industrially by oxidation of propene. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Predator
Predation is a biological interaction in which one organism, the predator, kills and eats another organism, its prey. It is one of a family of common List of feeding behaviours, feeding behaviours that includes parasitism and micropredation (which usually do not kill the Host (biology), host) and parasitoidism (which always does, eventually). It is distinct from Scavenger, scavenging on dead prey, though many predators also scavenge; it overlaps with Herbivore, herbivory, as Seed predation, seed predators and destructive frugivores are predators. Predation behavior varies significantly depending on the organism. Many predators, especially carnivores, have evolved distinct hunting strategy, hunting strategies. Pursuit predation involves the active search for and pursuit of prey, whilst ambush predation, ambush predators instead wait for prey to present an opportunity for capture, and often use stealth or aggressive mimicry. Other predators are opportunism, opportunistic or om ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insect Pheromones
Insect pheromones are neurotransmitters that serve the chemical communication between individuals of an insect species. They thus differ from kairomones, in other words, neurotransmitters that transmit information to non-species organisms. Insects produce pheromones in special glands and release them into the environment. In the pheromone receptors of the sensory cells of the recipient, they produce a nerve Stimulus (physiology), stimulus even in very low concentrations, which ultimately leads to a behavioral response. Biological specificity, Intraspecific communication of insects via these substances takes place in a variety of ways and serves, among other things, to find sexual partner, to maintain harmony in a Colony (biology), colony of Eusociality, socially living insects, to mark territories or to find nest sites and food sources. In 1959, the German biochemist and Nobel Prize winner Adolf Butenandt identified and synthesized the Saturated and unsaturated compounds, unsatura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavour or flavor may also refer to: Science * Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics) In particle physics, flavour or flavor refers to the ''species'' of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons. They are conventionally parameterized with ''flavour quantum numbers'' ..., a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America * Flavour Network, is a Canadian TV channel with shows about food. Music Art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volatile Organic Compound
Volatile organic compounds (VOCs) are organic compounds that have a high vapor pressure at room temperature. They are common and exist in a variety of settings and products, not limited to Indoor mold, house mold, Upholstery, upholstered furniture, Handicraft, arts and crafts supplies, Dry cleaning, dry cleaned clothing, and Cleaning agent, cleaning supplies. VOCs are responsible for the odor of scents and perfumes as well as pollutants. They play an important role in communication between animals and plants, such as attractants for pollinators, protection from predation, and even inter-plant interactions. Some VOCs are dangerous to human health or cause harm to the natural environment, environment, often despite the odor being perceived as pleasant, such as "new car smell". Human impact on the environment, Anthropogenic VOCs are regulated by law, especially indoors, where concentrations are the highest. Most VOCs are not acutely toxic, but may have long-term chronic health effect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perfume
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] |
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] |
Cis-3-Hexen-1-ol
''cis''-3-Hexen-1-ol, also known as (''Z'')-3-hexen-1-ol and leaf alcohol, is a colorless oily liquid with an intense grassy-green odor of freshly cut green grass and leaves. It is produced in small amounts by most plants and it acts as an attractant to many predatory insects. ''cis''-3-Hexen-1-ol is an important aroma compound that is used in fruit and vegetable flavors and in perfumes. The yearly production is about 30 tonnes. Its esters are also important flavor and fragrance raw materials. The related aldehyde ''cis''-3-hexenal (leaf aldehyde) has a similar and even stronger smell but is relatively unstable and isomerizes into the conjugated ''trans''-2-hexenal. This compound has been recognized as a semiochemical involved in mechanisms and behaviors of attraction in diverse animals such as insects and mammals. Human odor perception A pair of two single-nucleotide polymorphism In genetics and bioinformatics, a single-nucleotide polymorphism (SNP ; plural SNPs ) is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
O2aseLyaseFatty
O, or o, is the fifteenth letter and the fourth vowel letter of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''o'' (pronounced ), plural ''oes''. Name In English, the name of the letter is the "long O" sound, pronounced . In most other languages, its name matches the letter's pronunciation in open syllables. History Its graphic form has remained fairly constant from Phoenician times until today. The name of the Phoenician letter was '' ʿeyn'', meaning "eye", and its shape originates simply as a drawing of a human eye (possibly inspired by the corresponding Egyptian hieroglyph, Proto-Sinaitic script). Its original sound value was that of a consonant, probably , the sound represented by the cognate Arabic letter ع ''ʿayn''. The use of this Phoenician letter for a vowel sound is due to the early Greek alphabets, which adopted the letter "omicron" to repres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
