The aromas and flavours of Cabernet Sauvignon wines originating from Australia are diverse and known to display ‘berry’, ‘current’, ‘vanilla’, ‘fruity’, ‘caramel’, ‘green’ and ‘capsicum’ aromas and ‘blackcurrant’, ‘green capsicum’, ‘vanilla’, ‘mulberry’ and ‘mint’ flavours (Green 2000, Gurbuz et al. 2006). These wine aromas and flavours can range in fruit-related characteristics of ‘berry’, ‘sp...

Today, we will consider a different class of matrices and establish a different type of “niceness” result, which will also be used extensively by spectral methods. In particular, we want to say something about how eigenvectors, and in particular the extremal eigenvectors, e.g., the largest one or few or the smallest one of few “look like.” The reason is that spectral methods—both vanilla and no...

The basolateral amygdala (BLA) and the insular cortex (IC) represent two major areas for odor-taste associations, i.e. flavor integration. This learning may require the development of convergent odor and taste neuronal activation allowing the memory representation of such association. Yet identification of neurons that respond to such coincident input and the effect of flavor experience on odor...

Non-associative habituation and odor recognition tasks have been widely used to probe questions of social recognition, odor memory duration, and odor memory specificity. Among others, these paradigms have provided valuable insight into how neuromodulation, and specifically norepinephrine/noradrenaline (NE) influences odor memory. In general, NE levels are modulated by arousal, stress, and behav...

In vitro mutagenesis is an alternative to induce genetic variation in vanilla (Vanilla planifolia Jacks. ex Andrews), which characterized by low diversity. The objective of this study was somaclonal V. gamma radiation and detect it using inter-simple sequence repeat (ISSR) molecular markers. Shoots previously established were multiplied Murashige Skoog culture medium supplemented with 2 mg·L−1 ...

We assessed the neurochemical basis of olfactory learning induced by presentations of odor and moderate shock in infant rats. Paradoxically, shock conditioning produces an odor preference in 8-day-olds, but an odor aversion in 12-day-olds. Studies have demonstrated the importance of opioids in early olfactory learning; their specific role remains undefined. In this study, postnatal Days 8 and 1...

Food additives are substances added to food to preserve flavor or enhance its taste and appearance. The ways of food additives classification, source of nature, food coloring, flavors, taste, which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on Drosophila organisms, have been presented. The study reveals sign...

No previous report has described whether information regarding an odor used in aromatherapy has placebo effects. We investigated whether placebo analgesia was engendered by verbal information regarding the analgesic effects of an odor. Twelve of 24 subjects were provided with the information that a lavender odor would reduce pain (informed), whereas the other 12 subjects were not (not-informed)...

This study was an add-on project to the National Air Emissions Monitoring Study (NAEMS) and focused on comprehensive measurement of odor emissions. Odor emissions from two animal species (dairy and swine) from four sites with nine barns/rooms (two dairy barns in Wisconsin, two dairy barns and two swine rooms in Indiana, and three swine barns in Iowa) during four cycles (13-week periods) were me...

Cross-culturally, fragrances are used to modulate body odor, but the psychology of fragrance choice has been largely overlooked. The prevalent view is that fragrances mask an individual's body odor and improve its pleasantness. In two experiments, we found positive effects of perfume on body odor perception. Importantly, however, this was modulated by significant interactions with individual od...