The odor threshold value of an odorant is influenced by the medium.

The chemical used in the gas chambers was deliberately made without the warning odorant.

A powerful odorant is added so that it is easily detected.

The odorant is drawn up the wick from the container and into the gas stream.

There has not yet been extensive research into the genetic background of those with general hyperosmia, rather than for just a single odorant.

It is also used as an odorant for natural gas, usually in mixtures containing tert-butylthiol.

In a recent experiment, rats were made to inhale air with low concentrations of a radioactive odorant.

The brain will then essentially put the pieces of the activation pattern back together in order to identify and perceive the odorant.

These individuals are hyperosmic for this single odorant.

This depolarization stimulates an action potential which ultimately signals the reception of the odorant.

This is caused by odor masking, when one odorant overpowers the sensation of another.

When odorants are mixed, the conditioned odorant is blocked out because of habituation.

Chavicol is used as an odorant in perfumery.

The concentrations of odorant in Germany are defined by the "Olfaktometrie" since the 1870's.

For the majority of people the response to an odour is instantaneous, disappearing immediately the odorant is removed.

An odorant is a physiochemical molecule that binds to a specific receptor protein.

After binding the odorant, the receptor is activated and will send a signal to the glomeruli.

A Key odorant is a volatile compound that is present in concentrations higher than their specific flavor threshold.

Every key odorant has a OAV higher than 1.

Veratraldehyde is an organic compound that is widely used as a flavorant and odorant.

A certain odorant can activate a glomeruli strongly whilst affecting others with less efficiency to very little at all.

This strategy of using spike latency allows for rapid identification of and reaction to an odorant.

As in natural gas, an odorant can be added to hydrogen sources to enable leaks to be detected by smell.

When an odorant stimulates the chemoreceptors in the nose that detect smell, they pass on electrical impulses to the brain.

Structure and complexity constitute an odorant's features, with changes resulting in altered odorant quality.

The aroma compounds are then mixed back into the wine.

Its main uses are in the chemistry of aroma compounds.

Ionones are aroma compounds found in a variety of essential oils, including rose oil.

Some of the identified aroma compounds include the following:

Plants have long been used in perfumery as a source of essential oils and aroma compounds.

Vanillin is most prominent as the principal flavor and aroma compound in vanilla.

Indeed, Gewürztraminer and lychees share the same aroma compounds.

Its main constituent aroma compounds are cuminaldehyde and cuminic alcohol.

Citral is therefore an aroma compound used in perfumery for its citrus effect.

Dissolving these granules will reproduce the original wort, retaining aroma compounds.

The two main aroma compounds of the oil of this species are β-ionone and dodecyl acetate.

This evaporation (of mostly alcohol and water) allows the wine to concentrate its flavor and aroma compounds.

The act of tasting wine is essentially the act of smelling these vaporized aroma compounds.

It is used as a fragrance and fixative in many perfumes and as an aroma compound.

Aroma compounds can be found in food, wine, spices, perfumes, fragrance oils, and essential oils.

Oxidation is highly important in the formation of many taste and aroma compounds, which give a tea its liquor colour, strength, and briskness.

Methyl dihydrojasmonate is an ester and a diffusive aroma compound, with the smell vaguely similar to jasmine.

The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.

Additionally, some strains of the bacteria have beta-glucosidase enzymes that can break down monoglucosides which are aroma compounds attached to a sugar molecule.

Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline.

When wine is sipped, it is warmed in the mouth and mixes with saliva to vaporize the volatile aroma compounds.

Raspberry ketone is a natural phenolic compound that is the primary aroma compound of red raspberries.

When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds.

Several compounds in coffee may contribute to its antioxidant capacity, including phenols, volatile aroma compounds and oxazoles that are efficiently absorbed.

Volatile aroma compounds are present in the skin and juice of a grape berry and will vary in composition according to the individual grape variety.

The odor threshold value of an odorant is influenced by the medium.

The chemical used in the gas chambers was deliberately made without the warning odorant.

An odorizer is a device that adds an odorant to a gas.

A powerful odorant is added so that it is easily detected.

The odorant is drawn up the wick from the container and into the gas stream.

There has not yet been extensive research into the genetic background of those with general hyperosmia, rather than for just a single odorant.

It is also used as an odorant for natural gas, usually in mixtures containing tert-butylthiol.

In a recent experiment, rats were made to inhale air with low concentrations of a radioactive odorant.

The brain will then essentially put the pieces of the activation pattern back together in order to identify and perceive the odorant.

These individuals are hyperosmic for this single odorant.

This depolarization stimulates an action potential which ultimately signals the reception of the odorant.

This is caused by odor masking, when one odorant overpowers the sensation of another.

When odorants are mixed, the conditioned odorant is blocked out because of habituation.

Chavicol is used as an odorant in perfumery.

The concentrations of odorant in Germany are defined by the "Olfaktometrie" since the 1870's.

For the majority of people the response to an odour is instantaneous, disappearing immediately the odorant is removed.

An odorant is a physiochemical molecule that binds to a specific receptor protein.

After binding the odorant, the receptor is activated and will send a signal to the glomeruli.

A Key odorant is a volatile compound that is present in concentrations higher than their specific flavor threshold.

Every key odorant has a OAV higher than 1.

A certain odorant can activate a glomeruli strongly whilst affecting others with less efficiency to very little at all.

This strategy of using spike latency allows for rapid identification of and reaction to an odorant.

This is important because it allows the possibility to predict the neural activation pattern from an odorant and vice versa.

Health effects of odor are traced to the sensation of an odor or the odorant itself.

As in natural gas, an odorant can be added to hydrogen sources to enable leaks to be detected by smell.