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Aromatic Compounds: Overview01:25

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In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
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Drugs, encompassing various chemical compounds from natural sources, lab synthesis, or genetic engineering, elicit different biological responses in living organisms. Some of these responses are desirable or therapeutic, while others are undesirable. The primary goal of administering a drug is to achieve a therapeutic effect, that is, to address a specific disease or health condition. Any concurrent effects outside of this therapeutic outcome are considered undesirable. These undesirable...
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Perfume and Flavor Engineering: A Chemical Engineering Perspective.

Alírio E Rodrigues1, Idelfonso Nogueira1, Rui P V Faria1

  • 1Laboratory of Separation and Reaction Engineering, LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal.

Molecules (Basel, Switzerland)
|June 2, 2021
PubMed
Summary

This review details scientific methods for predicting fragrance design and performance using the Perfumery Ternary Diagram and diffusion models. These advances enhance perfume classification and analysis, extending to flavor and taste engineering.

Keywords:
classification of perfumeseffect of matrixevaporation and diffusion of perfumesflavor engineeringflavors and fragrancesperfume engineeringperfume performanceperfumery radarperfumery ternary diagramtrail of perfumes

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Area of Science:

  • Chemical Engineering
  • Sensory Science
  • Computational Chemistry

Background:

  • Scientific methodologies for fragrance mixture analysis have advanced significantly over the past two decades.
  • Understanding the olfactory perception of complex mixtures is a key challenge in perfumery.

Purpose of the Study:

  • To provide a comprehensive overview of scientific developments in fragrance design, performance prediction, and classification.
  • To highlight the application of engineering principles to perfumery and sensory analysis.

Main Methods:

  • Utilizing the Perfumery Ternary Diagram to identify dominant odors in perfume compositions.
  • Applying evaporation and one-dimensional diffusion models, incorporating vapor-liquid equilibrium and Fick's law, to predict perfume performance.
  • Analyzing the influence of matrices and skin on fragrance diffusion and trail.

Main Results:

  • Development of quantitative methods for perfume classification using the perfumery radar.
  • Successful prediction of dominant odors and performance parameters for fragrance mixtures.
  • Demonstration of the methodology's extension to flavor and taste engineering.

Conclusions:

  • Established scientific methodologies enable accurate prediction and classification of fragrance and flavor compositions.
  • The developed models provide valuable insights into perfume performance, diffusion, and sensory perception.
  • Future research directions are proposed for further advancements in sensory engineering.