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Volatile organic compounds (VOCs) are organic compounds that have a high vapor pressure at room temperature. [1] They are common and exist in a variety of settings and products, not limited to house mold , upholstered furniture , arts and crafts supplies, dry cleaned clothing, and cleaning supplies . [ 2 ]
A key odorant is a volatile compound that is present in concentrations higher than their specific flavor threshold. [1] Key odorants are these compounds that can be effectively smelled. Food products contain a lot of different volatile compounds, odorants.
The profiling of VOCs emitted by living organisms takes an increasing importance in various scientific domains like in medicine, in food sciences or in chemical ecology. For instance, in medicine, non-invasive diagnosis techniques of cancer based on the profiling of VOCs from the exhaled breath have been developed.
An aroma compound, also known as an odorant, aroma, fragrance or flavoring, 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.
Malodorous volatile thiols are protein-degradation products found in putrid food, so sensitive identification of these compounds is crucial to avoiding intoxication. Low-valent volatile sulfur compounds are also found in areas where oxygen levels in the air are low, posing a risk of suffocation.
Many monoterpenes are volatile compounds and some of them are well-known fragrants found in the essential oils of many plants. [12] For example, camphor, citral, citronellol, geraniol, grapefruit mercaptan, eucalyptol, ocimene, myrcene, limonene, linalool, menthol, camphene and pinenes are used in perfumes and cosmetic products.
Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold [1] and contribute to the taste and aroma of various foods including cocoa, baked goods, coffee and wines.
Essential oils are not true oils but volatile aromatic compounds that are used in flavors, fragrances, and in aromatherapy for health purposes. Essential oils are usually extracted by distillation. Maceration is also used as a means of extracting essential oils. [5]