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Phantosmia (phantom smell), also called an olfactory hallucination or a phantom odor, [1] is smelling an odor that is not actually there. This hallucination is intrinsically suspicious as the formal evaluation and detection of relatively low levels of odour particles is itself a very tricky task in air epistemology.
The major volatile compounds responsible for garlic breath are allyl methyl sulfide, allyl methyl disulfide, allyl mercaptan, diallyl disulfide, dimethyl disulfide and methyl mercaptan, along with minor amounts of dimethyl selenide. [1] [2] [3] Various other sulfur compounds are also produced when allicin in garlic is broken down in the stomach ...
Allicin is an organosulfur compound obtained from garlic and leeks. [1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. [2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3]
Alcohol. Whether or not you like the taste of alcohol, there’s still a world of difference between the smell and the flavor. Some liquors are outstanding and match up to the taste, yes, but for ...
6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
Whiffing nasty things is a part of life—but a foul nose shouldn’t be. ENT doctors explain the reasons for a bad smell in your nose and how to get rid of it. 12 Reasons That Bad Smell in Your ...
Cyanide poisoning can be detected by the presence of thiocyanate or cyanide in the blood, a smell of bitter almonds, or respiratory tract inflammations and congestions in the case of cyanogen chloride poisoning. [2] There is no specific test for arsine poisoning, but it may leave a garlic smell on the victim's breath. [2]
Chopping garlic. There are not many things more intoxicating and comforting than the smell of garlic being sauteed in olive oil or butter or garlic bread toasting in the oven.