aroma

• n.

• 芳香、香り

関

flavor、flavour、fragrance、odoriferous、perfume

　 　

WordNet

1. a distinctive odor that is pleasant (同)fragrance, perfume, scent
2. (physics) the six kinds of quarks (同)flavour
3. fill or impregnate with an odor; "orange blossoms perfumed the air in the garden" (同)aromatize, aromatise
4. apply perfume to; "She perfumes herself every day" (同)scent
5. a toiletry that emits and diffuses a fragrant odor (同)essence
6. morally offensive; "odoriferous legislation"
7. emitting an odor; "odorous salt pork and weevily hardtack" (同)odorous
8. having a natural fragrance; "odoriferous spices"; "the odorous air of the orchard"; "the perfumed air of June"; "scented flowers" (同)odorous, perfumed, scented, sweet, sweet-scented, sweet-smelling

PrepTutorEJDIC

1. 〈U〉〈C〉(濃くて強い)芳香,香気 / (芸術作品などのかもし出す)気品,趣き《+『of』+『名』》
2. 〈U〉『香り』,よいにおい,芳香 / 〈C〉〈U〉『香水』,香料 / …‘に'香水をつける / …‘を'いい香りでいっぱいにする
3. かんばしい,かぐわしい
4. 〈U〉かぐわしさ / 〈C〉芳香,快いかおり

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2012/12/27 00:41:19」(JST)

wiki en

[Wiki en表示]

"Aroma" redirects here. For other uses, see Aroma (disambiguation).

Allegory of the senses by Jan Brueghel the Elder, Museo del Prado

An odor or odour (commonly referred to as a smell) is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance and aroma are used primarily by the food and cosmetic industry to describe a pleasant odor, and are sometimes used to refer to perfumes. In contrast, malodor, stench, reek, and stink are used specifically to describe unpleasant odors.

Terminology

In the United Kingdom, odour refers to scents in general. In the United States, odor has a more negative connotation, such as smell, stench or stink, while scent or aroma are used for pleasant smells.

Basics

The sense of smell gives rise to the perception of odors, mediated by the olfactory nerve. The olfactory receptor (OR) cells are neurons present in the olfactory epithelium, a small patch of tissue in back of the nasal cavity. There are millions of olfactory receptor neurons that act as sensory signaling cells. Each neuron has cilia in direct contact with air. The olfactory nerve is considered the smell mediator, the axon connects the brain to the external air. Odorous molecules act as a chemical stimulus. Molecules bind to receptor proteins extended from cilia, initiating an electric signal.

The primary sequences of thousands of olfactory receptors are known from the genomes of more than a dozen organisms: they are seven-helix transmembrane proteins, but there are (as of July 2011) no known structures of any OR. There is a highly conserved sequence in roughly three quarters of all ORs that is a tripodal metal ion binding site, and Suslick has proposed that the ORs are in fact metalloproteins (most likely with zinc, copper and possibly manganese ions) that serve as a Lewis Acid site for binding of many odorant molecules. Crabtree, in 1978, had previously suggested that Cu(I) is "the most likely candidate for a metallo-receptor site in olfaction" for strong-smelling volatiles which are also good metal-coordinating ligands, such as thiols. Zhuang, Matsunami and Block, in 2012, confirmed the Crabtree/Suslick proposal for the specific case of a mouse OR, MOR244-3, showing that copper is essential for detection of certain thiols and other sulfur-containing compounds. Thus, by using a chemical that binds to copper in the mouse nose, so that copper wasn’t available to the receptors, the authors showed that the mice couldn't detect the thiols. However, these authors also found that MOR244-3 lacks the specific metal ion binding site suggested by Suslick, instead showing a different motif in the EC2 domain.

When the signal reaches a threshold, the neuron fires, sending a signal traveling along the axon to the olfactory bulb, part of the limbic system of the brain. Interpretation of the smell begins, relating the smell to past experiences and in relation to the substance(s) emitted. The olfactory bulb acts as a relay station connecting the nose to the olfactory cortex in the brain. Olfactory information is further processed and projected through a pathway to the central nervous system (CNS), which controls emotions and behavior as well as basic thought processes.

Odor sensation depends on the concentration (number of molecules) available to the olfactory receptors. A single odorant stimulus type is typically recognized by multiple receptors, and different odorants are recognized by combinations of receptors, the patterns of neuron signals helping to identify the smell. The olfactory system does not interpret a single compound, but instead the whole odorous mix, not necessarily corresponding to concentration or intensity of any single constituent.

The widest range of odors consists of organic compounds, although some simple compounds not containing carbon, such as hydrogen sulfide and ammonia, are also odorants. The perception of an odor effect is a two-step process. First, there is the physiological part; the detection of stimuli by receptors in the nose. The stimuli are processed by the region of the human brain which is responsible for olfaction. Because of this, an objective and analytical measure of odor is impossible. While odor feelings are very personal perceptions, individual reactions are related to gender, age, state of health, and personal history.

Common odors that people are used to, such as their own body odor, are less noticeable to individuals than external or uncommon odors. This is due to habituation; after continuous odor exposure, the sense of smell fatigues quickly, but recovers rapidly after the stimulus is removed. Odors can change due to environmental conditions, for example odors tend to be more distinguishable in cool dry air.

Habituation affects the ability to distinguish odors after continuous exposure. The sensitivity and ability to discriminate odors diminishes with exposure, and the brain tends to ignore continuous stimulus and focus on differences and changes in a particular sensation. When odorants are mixed, the conditioned odorant is blocked out because of habituation. This depends on the strength of the odorants in the mixture which can change perception and processing of an odor. This process helps classify similar odors as well as adjust sensitivity to differences in complex stimuli.

For most untrained people, the process of smelling gives little information concerning the specific ingredients of an odor. Their smell perception primarily offers information related to the emotional impact.^{[citation needed]} Experienced people, however, such as flavorists and perfumers, can pick out individual chemicals in complex mixes through smell alone.

Odor perception is a primal sense. The sense of smell enables pleasure, can subconsciously warn of danger, help locate mates, find food, or detect predators. Humans have a surprisingly good sense of smell (even though they only have 350 functional olfactory receptor genes compared to the 1,300 found in mice) correlated to an evolutionary decline in sense of smell. Human's remarkable sense of smell is just as good as many animals, and can distinguish a diversity of odors- approximately 10,000 scents. This is because of the retro nasal route in humans to increase sensation. However, animals such as dogs show a greater sensitivity to odors than humans especially in studies using short-chained compounds. Higher cognitive brain mechanisms and more olfactory brain regions enable humans to discriminate odors better than other mammals despite fewer olfactory receptor genes.

It has been proposed that there are seven primary odors: (with examples)

1. Musky- perfumes/aftershave
2. Putrid- rotten eggs
3. Pungent- vinegar
4. Camphoraceous- mothballs
5. Ethereal- dry cleaning fluid
6. Floral- roses
7. Pepperminty- mint gum

Odor analysis

The ability to identify odors varies among people and decreases with age. Studies show there are sex differences in odor discrimination; women usually outperform males. Pregnant women also have increased smell sensitivity, sometimes resulting in abnormal taste and smell perceptions, leading to food cravings or aversions. Deficits in smell also increase with age as well as a prevalence of taste problems (the sense of smell tends to dominate the sense of taste). Chronic smell problems are reported in small numbers for those in their mid-twenties, with numbers increasing steadily with overall sensitivity beginning to decline in the second decade of life, and then deteriorating appreciably as age increases to over 70 years of age.

In Germany, the concentrations of odorants have since the 1870s been defined by "Olfaktometrie", which helps to analyze the human sense of smell using the following parameters: odor substance concentration, intensity of odor, and hedonic assessment.

To establish the odor concentration, an olfactometer test is used, which employs a panel of human noses as sensors. In the olfactometry testing procedure, a diluted odorous mixture and an odor-free gas (as a reference) are presented separately from sniffing ports to a group of panelists, who are housed in an odor-neutral room. They are asked to compare the gases emitted from each sniffing port, after which the panelists are asked to report the presence of odor together with a confidence level such as guessing, inkling, or certainty of their assessment. The gas-diluting ratio is then decreased by a factor of two (i.e. chemical concentration is increased by a factor of two). The panelists are then asked to repeat their judgment. This continues for a number of dilution levels. The responses of the panelists over a range of dilution settings are used to calculate the concentration of the odor in terms of European Odor Units (ouE/m³). The main panel calibration gas used is butan-1-ol, which at a certain diluting gives 1 ouE/m³.

General survey

The analytic methods could be subdivided into the physical, the gas chromatographical, and the chemosensory method.

When measuring odor, there is a difference between emission and immission measurements. Emission measurement can be conducted by olfactometry using an olfactometer to dilute the odor sample. On the contrary, olfactometry is rarely used for immission measurement because of the low odor concentrations. The same measuring principals are used, but the judgment of the air assay happens without diluting the samples.

Measurement

An electronic nose tuned to distinguish between odors pleasant to humans (e.g. a rose) or unpleasant (e.g. a skunk).

Different aspects of odor can be measured through a number of quantitative methods, such as assessing concentration or apparent intensity.

Initial entry into a room provides the most accurate sensing of smell, before habituation begins to change perception of odor.

Sensation of odor has 4 properties related to threshold and tolerance: Odor concentration, odor intensity, odor quality, and hedonic tone.

Measuring odor concentration

Odor concentration is an odor's pervasiveness. To measure odor sensation, an odor is diluted to certain amounts to reach a detection or recognition threshold. The detection threshold is the concentration of an odor in air when 50% of a population can distinguish between the odorous sample and an odor free blank. The recognition threshold is the concentration of an odor in air in which 50% of a population can discern from an odorous sample and odor free blank.The recognition odor threshold is usually a factor of 2 to 5 times higher than the detection threshold.

The measurement of odor concentration is the most widespread method to quantify odors. It is standardized in CEN EN 13725:2003. The method is based on dilution of an odor sample to the odor threshold (the point at which the odor is only just detectable to 50% of the test panel). The numerical value of the odor concentration is equal to the dilution factor that is necessary to reach the odor threshold. Its unit is the European Odor Unit, OU_E. Therefore, the odor concentration at the odor threshold is 1 OU_E by definition.

To establish the odor concentration, an olfactometer is used which employs a group of panelists. A diluted odorous mixture and an odor-free gas (as a reference) are presented from sniffing ports to a group of panelists. In comparing the odor emitted from each port, the panelists are asked to report if they can detect a difference between the ports. The gas-diluting ratio is then decreased by a factor of 1.4 or two (i.e. the concentration is increased accordingly). The panelists are asked to repeat their judgment. This continues until the panelists respond certain and correct twice in a row. These responses are used to calculate the concentration of the odor in terms of European Odor Units (OU_E/m³).

The test persons must fulfill certain requirements, for example regarding their sensitivity of odor perception. The main panel calibration gas to verify this requirement used is n-Butanol (as 1 OU_E/m³≡40 ppb/v n-butanol).

To collect an odor sample, the samples must be collected using specialized sample bags, which are made from an odor free material e.g. Teflon. The most accepted technique for collecting odor samples is the lung technique, where the sample bag is placed in a sealed drum, and a vacuum is placed on the drum, which fills the sample bag as the bag expands, and draws the sample from the source into the bag. Critically, all components which touch the odor sample, must be odor free, which includes sample lines and fittings.

A human's odor detection threshold is variable. Repeated exposure to an odorant leads to enhanced olfactory sensitivity and decreased detection thresholds for a number of different odorants. It was found in a study that humans that were completely unable to detect the odor of androstenone developed the ability to detect it after repeated exposure.

Humans can discriminate between two odorants that differ in concentration by as little as 7%.

There are a number of issues which have to be overcome with sampling, these include: - If the source is under vacuum - if the source is at a high temperature - If the source has high humidity

Issues such as temperature and humidity are best overcome using either pre-dilution or dynamic dilution techniques.

Odor intensity

Odor intensity is the perceived strength of odor sensation. This intensity property is used to locate the source of odors and perhaps most directly related to odor nuisance.

Perceived strength of the odor sensation is measured in conjunction with odor concentration. This can be modeled by the Weber-Fechner law: I= a * log(c)+b

I is the perceived psychological intensity at the dilution step on the butanol scale, a is the Weber-Fechner coefficient, C is the chemical concentrations, and b is the intercept constant (0.5 by definition)

Odor intensity can be expressed using an odor intensity scale, which is a verbal description of an odor sensation to which a numerical value is assigned.

Odor intensity can be divided into the following categories according to intensity:

0 - no odor

1 - very weak (odor threshold)

2 - weak

3 - distinct

4 - strong

5 - very strong

6 - intolerable

This method is applied by in the laboratory and is done so by a series of suitably trained panelists/observers who have been trained to appropriately define intensity.

Hedonic Tone Assessment

Hedonic assessment is the process of scaling odors on a scale ranging from extremely unpleasant via neutral up to extremely pleasant. It is important to note that intensity and hedonic tone, whilst similar, refer to different things. That is, the strength of the odor (intensity) and the pleasantness of an odor (hedonic tone). Moreover, it is important to note that perception of an odor may change from pleasant to unpleasant with increasing concentration, intensity, time, frequency, and previous experience with a specific odor; all factors determining a response. The overall set of qualities are sometimes identified as the "FIDOL factors", short for Frequency, Intensity, Duration, Offensiveness and Location.

Odor character

The character of an odor is a critical element in assessing an odor. This property is the ability to distinguish different odors and is only descriptive. First a basic description is used such as sweet, pungent, acrid, fragrant, warm, dry, or sour. The odor is then referenced to a source such as sewage or apple which can then be followed by a reference to a specific chemical such as acids or gasoline.

Most commonly, a set of standard descriptors is used, which may range from fragrant to sewer odor. Although the method is fairly simplistic, it is important for the FIDOL factors to be understood by the person recording the character. This method is most commonly used to define the character of an odor which can then be compared to other odors. It is common for olfactometry laboratories to report character as an additional factor post sample analysis.

Interpreting dispersion modeling

In many countries odor modeling is used to determine the extent of an impact from an odor source. These are a function of modeled concentration, averaging time (over what time period the model steps are run over (typically hourly) and a percentile. Percentiles refer to a statistical representation of how many hours per year, the concentration C may be exceeded based on the averaging period.

Sampling from area sources

There are two main odor sampling techniques, the direct odor sampling and the indirect odor sampling technique. Indirect refers to collecting samples from the air stream which has already passed over the emitting surface.

Direct sampling

Direct refers to the placement of an enclosure on or over an emitting surface from which samples are collected, and an odor emission rate is determined.

The most commonly used direct methods include the Flux Chamber and wind tunnels which include the UNSW Wind tunnel. There are many other available techniques, and consideration should be given to a number of factors before selecting a suitable method.

A source which has implications for this method are sources such as bark bed biofilters, which have a vertical velocity component. For such sources, consideration needs to be given as to the most appropriate method. A commonly used technique is to measure the odor concentration at the emitting surface, and combine this with the volumetric flow rate of air entering the biofilter to produce an emission rate.

Indirect odor sampling

Indirect sampling is often referred to as back calculation. It involves the use of a mathematical formula to predict an emission rate.

Many methods are used, but all make use of the same inputs which include - Surface roughness - Upwind and down wind concentrations - Stability class (or other similar factor) - Wind speed and direction

Odor in the Indoor Environment

The human sense of smell is a primary factor in the sensation of comfort. Olfaction as a sensory system brings awareness of the presence of airborne chemicals. Some inhaled chemicals are volatile compounds that act as a stimulus, triggering unwanted reactions such as nose, eye, and throat irritation. Perception of odor and of irritation is unique to each person, and varies over because of physical conditions or memory of past exposures to similar chemicals. A person's specific threshold before an odor becomes a nuisance depends also on the frequency, concentration, and duration of an odor.

The perception of irritation from odor sensation is hard to investigate because exposure to a volatile chemical elicits a different response based on sensory and physiological signals, and interpretation of these signals influenced by experience, expectations, personality or situational factors. Volatile organic compounds (VOCs) may have higher concentrations in confined indoor environments due to restricted infiltration of fresh air, as compared to the outdoor environment; leading to greater potential for toxic health exposures from a variety of chemical compounds. Health effects of odor are traced to the sensation of an odor or the odorant itself. Health effects and symptoms vary, including eye, nose, or throat irritation, cough, chest tightness, drowsiness, and mood change; all of which decrease as an odor ceases. Odors may also trigger illnesses such as asthma, depression, stress induced illness, or hypersensitivity. Ability to perform tasks may decrease, and other social/behavioral changes may occur.

Occupants should expect remediation from disturbing and unexpected odors that disturb concentration, diminish productivity, evoke symptoms, and generally increase the dislike for a particular environment. It is important to set occupational exposure limits (OELs) to ensure the health and safety or workers as well as comfort, because exposure to chemicals can elicit physiological and biochemical changes in the upper respiratory system. Standards are hard to set when exposures are not reported and can also be hard to measure. Work force populations vary in levels of discomfort from odors because of exposure history or habituation, and they may not realize possible risks of exposure to chemicals that produce specific odors.

Legislative provisions associated with odors

While developing environmental legislation in Germany, it was noted that there was a need for a method to accurately measure odor. Since that time, the following laws have been established:

1. "refinery guideline" (early 1970s)
2. federal emission protection law (1974)
3. technical guideline to keep the air fresh
4. olfactory emission guideline (early 1980s until 1998)

Barriers around the sources of the odors have turned out to be badly feasible. Ramparts, plantings etc. are little effective, whereas plantations are, after all, often at least perceived as a remarkable factor.

The only workable principle is, so far, to place the sources of the odors far enough from anybody who could feel disturbed, and to pay attention to the prevailing wind direction. Also diluting the emissions with a large air flow promises so be an effective way to avoid complicated and expensive technical measures.

Encapsulating of olfactorily relevant asset areas is only theoretically the ideal method to reduce the emission. Within an enclosure, damp and an oppressive atmosphere can arise, so that the inner materials of the capsule produce a strong mechanical stress. Encapsulating even brings about a noteworthy explosion hazard.

For encapsulation to be viable, there must be some way to exhaust the spent air. Odorants remain inside the medium and tend to leak at the next suitable spot. The encapsulated space is never really gas-proof, and at some spots substances may leak out at considerably higher concentrations than they would do without the made efforts to hold them back.

There are three different ways exhausted air may be treated:

• chemical treatment
• physical treatment
• biological treatment

Adsorption as separating process

Adsorption is a thermodynamic separation process, which is characterized by the removal of molecules out of a fluid phase at a solid surface. Molecules of a gaseous or fluid mixture are selectively taken up by a solid with a porous interface surface. The solid matter is called the adsorbant, the adsorbed fluid is called the adsorbate. There are two types of adsorption, physisorption and chemisorption. The type of force driving the adsorption process is different between the two.

Physisorption

Main article: Physisorption

A special type of adsorption is physisorption. The difference between physisorption and chemisorption is that the adsorbed molecule is tied up with the substrate by physical forces, defined here as forces which do not cause chemical bonds. Such interactions are mostly unfocused in contrast to chemical bonds. "Van-Der-Waals" – forces are a special type of such physical forces. These forces are characterized by electrostatic interactions between induced, fluctuating dipoles. To be more specific you have to call those forces "London's Dispersal forces." A so-called dipole moment occurs because of fluctuations in the distribution of electrons around individual atoms. The temporary mean value of this force is however zero. Even though it’s only a mere transient dipole moment, this moment can cause a nonparallel dipole moment in an adjacent molecule. Operating forces of this nature are in inverse proportion to the sixth power of the distance between those molecules. These forces occur in almost every chemical system, but are relatively weak.

Physisorption is an exothermic and reversible reaction. Obviously stronger strengths accrue through the interaction between solid dipoles at polar surfaces or reflexive loadings, appearing in electric conductive surfaces. Such interactions could be defined as a chemisorption because of their strength.

Chemisorption

Main article: Chemisorption

In many reactions, physisorption is a pre-cursor to chemisorption. Compared to physisorption, chemisorption is not reversible and requires a larger activation energy. Usually the bond energy is about 800 kJ/mol. For physisorption the bond energy is only about 80 kJ/mol. A monomolecular layer could be maximally adsorbed. Strong bonds between the adsorbative molecules and the substrate could lead to the point that their intermolecular bonds partly or completely detach. In such a case you have to call this a dissociation. Those molecules are in a highly reactive state. This is the basis of heterogeneous catalysis. The substrate is then called catalytic converter. The differences between Chemisorption and Physisorption extends beyond an increased activation energy. An important criteria for chemisorption is the chemical mutation of the absorbent. Thereby it is possible that you have to deal with a chemisorption in a few combinations with a relatively low bond energy, for example 80 kJ/mol, as a physisorption could be another combination with a bond energy even by 100 kJ/mol. The interaction with different adsorbative molecules is very different. The surface could be taken by substances, which point out a very high bond energy with the substrate, and as a consequence of this the wanted reaction is impossible. Because of that feature those substances are called catalytic converter venom. Heat is released during that process too.

Loading of the adsorbate

During the adsorption of a molecule, energy — the heat of adsorption — is released. This energy is the difference of the enthalpy of the adsorbate in the fluid or gaseous phase and the its corresponding enthalpy on the surface of the adsorbant. With an increase of adsorbate loading on the surface of the adsorbant, the bond energy decreases in the area of the monomolecular covering. For higher loading, this value approaches zero. This implies that there is a limit for the loading of an adsorbate. (The procedure of reversing that process is called desorption). Adsorption as a separating process is a challenging process, in the case of finding the eligible adsorbates, which could link as multilateral as possible.

Types of odors

Some odors such as perfumes and flowers are sought after, with elite varieties commanding high prices. Whole industries have developed around products to remove unpleasant odors (see deodorant). The perception of odors is also very much dependent upon circumstance and culture. The odor of cooking processes may be pleasurable while one is cooking, but not necessarily after the meal.

The odor molecules transmit messages to the limbic system, the area of the brain that governs emotional responses. Some believe that these messages have the power to alter moods, evoke distant memories, raise their spirits, and boost self-confidence. This belief has led to the concept of "aromatherapy" wherein fragrances are claimed to cure a wide range of psychological and physical problems. Aromatherapy claims that fragrances can positively affect sleep, stress, alertness, social interaction, and general feelings of well-being. However, the evidence for the effectiveness of aromatherapy consists mostly of anecdotes and lacks controlled scientific studies to back up its claims.

With some fragrances, such as those found in perfume, scented shampoo, scented deodorant, or similar products, people can be allergic to the ingredients. The reaction, as with other chemical allergies, can be anywhere from a slight headache to anaphylactic shock, which can result in death.^{[citation needed]}

Unpleasant odors play various roles in nature, often to warn of danger, though this may not be known to the subject who smells it. An odor that is viewed as unpleasant by some people or cultures can be viewed as attractive by others where there is more familiarity or a better reputation.

It is commonly viewed that those holding an unpleasant body odor will be unattractive to others. But studies have shown that a person who is exposed to a particular unpleasant odor can be attracted to others who have been exposed to the same unpleasant odor. This includes smells associated with pollution.

What actually causes a substance to smell unpleasant may be different from what one perceives. For example, perspiration is often viewed as having an unpleasant odor, but it is actually odorless. It is the bacteria in the perspiration that cause the odor.

Unpleasant odors can arise from specific industrial processes, adversely affecting workers and even residents downwind of the industry. The most common sources of industrial odor arise from sewage treatment plants, refineries, animal rendering factories, and industries processing chemicals (such as sulfur) which have odorous characteristics. Sometimes industrial odor sources are the subject of community controversy and scientific analysis.

Body odor is present both in animals and humans and its intensity can be influenced by many factors (behavioral patterns, survival strategies). Body odor has a strong genetic basis both in animals and humans, but it can be also strongly influenced by various diseases and psychological conditions.

Study of odors

The study of odors is a growing field but is a complex and difficult one. The human olfactory system can detect many thousands of scents based on only very minute airborne concentrations of a chemical. The sense of smell of many animals is even better. Some fragrant flowers give off odor plumes that move downwind and are detectable by bees more than a kilometer away.

The study of odors can also get complicated because of the complex chemistry taking place at the moment of a smell sensation. For example iron-containing metallic objects are perceived to have a distinctive odor when touched, although iron's vapor pressure is negligible. According to a 2006 study this smell is the result of aldehydes (for example nonanal) and ketones (example: 1-octen-3-one) released from the human skin on contact with ferrous ions that are formed in the sweat-mediated corrosion of iron. The same chemicals are also associated with the smell of blood, as ferrous iron in blood on skin produces the same reaction.

Pheromones

Pheromones are odors that are used for communication, and are sometimes called "airborne hormones". A female moth may release a pheromone that can entice a male moth that is several kilometers downwind. Honeybee queens constantly release pheromones that regulate the activity of the hive. Workers can release such smells to call other bees into an appropriate cavity when a swarm moves into new quarters, or to "sound" an alarm when the hive is threatened.

Advanced technology

There are hopes that advanced technology could do everything from testing perfumes to helping detect cancer or explosives by detecting specific scents, but as of yet artificial noses are still problematic. The complex nature of the human nose, its ability to detect even the most subtle of scents, is at the present moment difficult to replicate.

Most artificial or electronic nose instruments work by combining output from an array of non-specific chemical sensors to produce a finger print of whatever volatile chemicals it is exposed to. Most electronic noses need to be "trained" to recognize whatever chemicals are of interest for the application in question before it can be used. The training involves exposure to chemicals with the response being recorded and statistically analyzed, often using multivariate analysis and neural network techniques, to "learn" the chemicals. Many current electronic nose instruments suffer from problems with reproducibility subject to varying ambient temperature and humidity. An example of this type of technology is the colorimetric sensor array, which visualizes odor through color change and creates a "picture" of it.

Behavioral cues

Odor perception is a complex process involving the central nervous system that can evoke psychological and physiological responses. Because the olfactory signal terminates in or near the amygdala odors are strongly linked to memories and can evoke emotions. The amygdala participates in the hedonic or emotional processing of olfactory stimuli. Odors can disturb our concentration, diminish productivity, evoke symptoms, and, in general, increase a dislike for a particular environment. Odors can impact the liking for a person, place, food, or product as a form of conditioning. Memories recalled by odors are significantly more emotional and evocative than those recalled by the same cue presented visually or auditorily. Odors can become conditioned to experiential states and when later encountered have directional influences on behavior. Doing a frustrating task in a scented room decreases performance of other cognitive tasks with the presence of the same odor. Nonhuman animals communicate their emotional states through changes in body odor and human body odors are indicative of emotional state.

Human body odors influence interpersonal relationships. Human body odors are involved in adaptive behaviors, such as parental attachment in infants or partner choice in adults. "Mothers can discriminate the odor of their own child, and infants recognize and prefer the body odor of their mother over that of another woman. This maternal odor appears to guide infants toward the breast and to have a calming effect." Body odor is involved in the development of infant–mother attachment and is essential to a child’s social and emotional development bringing feelings of security. Reassurance created by familiar parental body odors may contribute significantly to the attachment process.

How a man smells is critical for woman to find a lover. Body odor is a sensory cue critical for mate selection because it is a signal of immunological health. Women prefer men with major histocompatibility complex (MHC) genotypes and odor different than themselves especially during ovulation. Different MHC alleles are favorable because different allele combinations would maximize disease protection and minimize recessive mutations in offspring. Biologically females tend to select mates "who are most likely to secure offspring survival and thus increase the likelihood that her genetic contribution will be reproductively viable."

Studies have suggested that people might be using odor cues associated with the immune system to select mates. Using a brain imaging technique, Swedish researchers have shown that gay and straight males' brains respond differently to two odors that may be involved in sexual arousal, and that the gay men respond in the same way as straight women, though it could not be determined whether this was cause or effect. The study was expanded to include lesbian women; the results were consistent with previous findings meaning that lesbian women were not as responsive to male identified odors, while their response to female cues was similar to straight males. According to the researchers, this research suggests a possible role for human pheromones in the biological basis of sexual orientation.

An odor can cue recall of a distant memory. Most memories that pertain to odor come from the first decade of life, compared to verbal and visual memories which usually come from the 10th to 30th years of life. Odor-evoked memories are more emotional, associated with stronger feelings of being brought back in time, and have been thought of less often as compared to memories evoked by other cues.

Use of scent in design

The sense of smell is often overlooked as a way of marketing products. The deliberate and controlled application of scent is used by designers, scientists, artists, perfumers, architects and chefs. Some applications of scents in environments are in casinos, hotels, private clubs and new automobiles. For example, "technicians at New York City’s Sloan-Kettering Cancer Center disperse vanilla-scented oil into the air to help patients cope with the claustrophobic effects of MRI testing. Scents are used at the Chicago Board of Trade to lower the decibel level on the trading floor."

The "new car smell" is not intentionally produced by the manufacturer, but is the smell "of number of harmful chemicals, including [the elements] antimony, bromine, chlorine, and lead. Repeated and concentrated exposure to any of these chemicals may contribute to a variety of acute and long-term health issues such as birth defects, impaired learning, liver toxicity, and cancer."

Currently there is no regulation of the use of scent in product design. The FDA has no say as to what items are used to create a scent. If ingredients are listed on a product, the term "fragrance" can be used in a general sense. The National Academy of Sciences (NAS) reports that "95 percent of the ingredients used to create fragrances today are synthetic compounds derived from petroleum, including benzene derivatives, aldehydes, and many other known toxins and sensitizers. Many of these substances have been linked to cancer, birth defects, central nervous system disorders, and allergic reactions."

See also

• Phantosmia
• Aroma compound
• Machine olfaction
• Olfaction
• Olfactometer
• Olfactory fatigue
• Scented water

Notes

References

• Spengler, John D.; McCarthy, John F; Samet, Jonathan M. (2000). Indoor Air Quality Handbook. New York, NY, USA: McGraw-Hill Professional Publishing. ISBN 978-0-07-445549-4. http://site.ebrary.com/lib/umassa/Doc?id=10180080

Further reading

• Gilbert, Avery (2008). What the nose knows : the science of scent in everyday life (1st ed.). New York: Crown Publishers. ISBN 978-1-4000-8234-6.
• Kaye, Joseph Nathaniel (May 2001). "Symbolic Olfactory Display (Master's Thesis)". Symbolic Olfactory Display. Massachusetts Institute of Technology. http://alumni.media.mit.edu/~jofish/thesis/symbolic.olfactory.display.pdf. Retrieved 2011-06-25. — A survey of current olfactory knowledge, experimental investigation of computer-based olfactory interfaces. Includes extensive reference list, partially annotated.
• Samet, edited by Jonathan M.; Spengler, John D. (1991). Indoor air pollution : a health perspective. Baltimore: Johns Hopkins University Press. ISBN 978-0-8018-4125-5.
• Watson, Lyall (2000). Jacobson's organ and the remarkable nature of smell (1st American ed.). New York: W.W. Norton. ISBN 978-0-393-04908-4.

External links

• Answers to several questions from curious kids about smells and odors
• American Assoc. for Chemoreception Sciences society
• Structure-Odor Relationships

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

• 1. 味覚および嗅覚障害の評価および治療 evaluation and treatment of taste and smell disorders
• 2. 味覚および嗅覚障害の解剖学および病因 anatomy and etiology of taste and smell disorders
• 3. 陣痛および出産への備え preparation for labor and childbirth
• 4. 小児における急性肝不全：病因および評価 acute liver failure in children etiology and evaluation
• 5. アンフェタミンおよび合成カチノン（「バスソルト」）による急性中毒 acute amphetamine and synthetic cathinone bath salt intoxication

English Journal

• Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars.

• Ghaste M1, Narduzzi L1, Carlin S2, Vrhovsek U2, Shulaev V3, Mattivi F4.
• Food chemistry.Food Chem.2015 Dec 1;188:309-19. doi: 10.1016/j.foodchem.2015.04.056. Epub 2015 Apr 24.
• Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In th
• PMID 26041197

• Delving deeper into technological innovations to understand differences in rice quality.

• Calingacion M1, Fang L, Quiatchon-Baeza L, Mumm R, Riedel A, Hall RD, Fitzgerald M.
• Rice (New York, N.Y.).Rice (N Y).2015 Dec;8(1):43. doi: 10.1186/s12284-015-0043-8. Epub 2015 Jan 29.
• Increasing demand for better quality rice varieties, which are also more suited to growth under sub-optimal cultivation conditions, is driving innovation in rice research. Here we have used a multi-disciplinary approach, involving SNP-based genotyping together with phenotyping based on yield analysi
• PMID 26054242

• Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.

• Geffroy O1, Lopez R2, Serrano E3, Dufourcq T4, Gracia-Moreno E2, Cacho J2, Ferreira V2.
• Food chemistry.Food Chem.2015 Nov 15;187:243-53. doi: 10.1016/j.foodchem.2015.04.105. Epub 2015 Apr 23.
• Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the wines induced by pre-fermentation heating of the grapes followed by alcoholic fermentation in liquid
• PMID 25977023

• Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors.

• Muñoz-González C1, Cueva C1, Ángeles Pozo-Bayón M1, Victoria Moreno-Arribas M2.
• Food chemistry.Food Chem.2015 Nov 15;187:112-9. doi: 10.1016/j.foodchem.2015.04.068. Epub 2015 Apr 22.
• Grape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth could be an important factor in influencing aroma perc
• PMID 25977005

Japanese Journal

• 味噌・醤油の特有香気成分HEMFの酵母による生成

• 菅原 悦子
• 日本醸造協会誌 108(12), 863-872, 2013-12
• NAID 40019911491

• ワインの香りの評価用語 (特集 においを表現する言葉)

• 後藤 奈美
• におい・かおり環境学会誌 44(6), 390-396, 2013-11
• NAID 40019892703

• パルス射出を用いた測定法による嗅覚能力の数値化

• 深澤 彩,鈴木 理沙,岡田 謙一
• 情報処理学会論文誌 54(10), 2325-2332, 2013-10-15
• 映像などに香りを付加し,臨場感を高める試みに注目が集まっている.しかしながら,視聴者が十分香りを感じることができるように必要以上に多くの香りが空気中に拡散され,残り香となる問題が生じている.そこで,残り香の影響を減らすためにも人間の嗅覚特性を調べる必要があると考えた.アルツハイマー型認知症などの病気の初期症状として嗅覚障害が生じるということも分かっているので,医学的な観点からも嗅覚の状態を調べるこ …
• NAID 110009613706

• 食品咀嚼中の香気フレーバーリリース研究における香気化合物測定方法と官能評価 : 鼻に抜けるにおい"レトロネーザルアロマ"の追跡

• 小竹 佐知子
• 日本官能評価学会誌 17(2), 88-94, 2013-10
• NAID 40019843309

Related Links

• アロマオイル（エッセンシャルオイル）通販｜アロマ×アロマ

アロマ×アロマは、プラナロムなどのアロマオイル（精油）をお届けするエッセンシャルオイル専門店です。 ... 当店のアロマオイルとは？ 多くの方がエッセンシャルオイルや精油と同じ意味でお使いでいらっしゃることから、当店で ...

• アロマで空間をデザインするアットアロマ株式会社｜業務用 ...

2015年2月24日 JAPAN SHOP2015 出展 3月3（火… 2015年2月18日 【催事出店】福岡・岩田屋 2月18日（水）～3… 2015年2月7日 やせるJELLY 2015年2月7日（スリープ… 2015年2月1日 商店建築 2015年2月1日(アロマ ...

• 大人の隠れ家サロン +aroma

トリートメントサロンプラスアロマは山口市の少人数制のアロマテラピーサロンです。オリジナルブレンドオイル、アロマセラピスト、アロマテラピー検定取得、プロを目指す方から趣味の時間を楽しむまで多彩なコースをご用意して ...

Related Pictures

---

★リンクテーブル★

リンク元	「perfume」「芳香」「odoriferous」「flavour」「香り」
拡張検索	「aromatic」「aromatic nitroamide compound poisoning」

「perfume」

　　[★]

• n.

• 芳香、香料、芳香剤

関

aroma、flavor、flavour、fragrance、odoriferous

　 　 　 　

「芳香」

　　[★]

英

• aroma、fragrance、perfume、odoriferous

関

香り、香料、芳香剤、芳香性

「odoriferous」

　　[★]

• 芳香のある、芳香性の

関

aroma、fragrance、perfume

　 　 　 　

「flavour」

　　[★]

• n.

• 風味、香味、香り、香料

関

aroma、flavor、perfume

「香り」

　　[★]

英

aroma、flavor、flavour

関

香味、香料、芳香、風味

「aromatic」

　　[★]

• adj.

• 芳香族の

• n.

• 芳香族化合物、芳香族

関

aromatic compound、aromatic hydrocarbon、aromatics

　 　 　

「aromatic nitroamide compound poisoning」

　　[★] 芳香族ニトロアミド化合物中毒