The aroma compound , also known as odorant , aroma , , , or flavor , is a chemical compound which has a smell or smell. The chemical compound has a smell or odor when it is quite volatile to the olfactory system at the top of the nose.
Generally molecules that meet this specification have a molecular weight of & lt; 300. Taste affects the sense of taste and smell, while the fragrance only affects the smell. Flavors tend to be natural, and fragrances tend to be synthetic.
Aromatic compounds can be found in foods, grapes, spices, floral scents, perfumes, perfumes, and essential oils. For example, many forms of biochemistry during the maturation of fruit and other plants. In wine, most forms as a by-product of fermentation. Also, many aroma compounds play an important role in the production of flavorants, which are used in the food service industry to taste, enhance, and generally enhance the appeal of their products.
An odor can add to the smell of harmless, odorous substances, such as propane, natural gas, or hydrogen, as a safety measure.
Video Aroma compound
The aroma compounds are classified by structure
Esther
linear terpene
Cyclic terpene
Note: Carvone, depending on its chirality, offers two different smells.
Aromatic
Amina
Maps Aroma compound
Other aroma compounds
Alcohol
- Furaneol (strawberry)
- 1-Hexanol (herbs, wood)
- cis -3-Hexen-1-ol (fresh cut grass)
- Menthol (peppermint)
Aldehyde
High aldehyde concentrations tend to be overpowering and excessive, but low concentrations can arouse various scents.
- Acetaldehyde (fine)
- Hexanal (green, grassy)
- cis -3-Hexenal (green tomatoes)
- Furfural (burning wheat)
- Hexyl cinnamaldehyde
- Isovaleraldehyde - like beans, fruit, like coco
- Anisic aldehyde - flowers, sweet, hawthorn. This is an important component of chocolate, vanilla, strawberry, raspberry, apricot, and others.
- Cuminaldehyde (4-propan-2-ylbenzaldehyde) - Spicy, like cumin, green
Esther
- Fructone (fruit, like apple)
- Hexyl acetate (apple, flower, fruit)
- Ethyl methylphenylglycidate (strawberry)
Keton
- Cyclopentadecanone (musk-ketone)
- Dihydrojasmone (woody flower)
- Oct-1-en-3-one (blood, metallic, mushroom-like)
- 2-Acetyl-1-pyrroline (fresh bread, jasmine rice)
- 6-Acetyl-2,3,4,5-tetrahydropyridine (fresh bread, tortillas, popcorn)
Lactones
- gamma-Decalactone intense peach flavor
- the smell of gamma-Nonalactone coconut, popular in sunbathing lotions
- delta-Octalactone cream note
- Jasmine of a strong fat lactone and apricot
- Massoia lactone strong strong coconut
- Sweet coconut lactone wine
- Sotolon (maple syrup, curry, fenugreek)
Thiols
- Thioacetone (2-propanethione) Organosulfur is studied lightly. The aroma is so strong that it can be detected several hundred meters downwind just a few seconds after a container is opened.
- Allyl thiol (2-propenethiol; allyl mercaptan; CH 2 = CHCH 2 SH) (garlic breath and garlic breath)
- (Methylthio) methanethiol (CH 3 SCH 2 SH), "thiol rat", found in rat urine and serves as a semiochemical for female rats
- Ethanethiol, commonly called ethyl mercaptan (added to propane or other liquefied petroleum gas used as fuel gas)
- 2-Methyl-2-propanethiol, commonly called tert -butyl mercaptan, is added as another mixture of components for natural gas used as fuel gas.
- Butane-1-thiol, commonly called butyl mercaptan, is a chemical intermediate.
- Grapefruit mercaptan (grapefruit)
- Methanethiol, commonly called methyl mercaptan (after eating Asparagus)
- Furan-2-ylmethanethiol, also called furfuryl mercaptan (roasted coffee)
- Benzil mercaptan (garlic or garlic)
Miscellaneous compound
- Methylphosphine and dimethylphosphine (garlic-metal, two of the strongest known odors)
- Phosphine (zinc phosphide toxic feed)
- Diacetyl (flavor of butter)
- Acetoin (flavor of butter)
- Nerolin (orange flower)
- Tetrahydrothiophene (added to natural gas)
- 2,4,6-Trichloroanisole (cork taint)
- Changed pyrazine
Aroma Compounds Receptor
Animals are able to smell the compounds with their olfactory receptors. The olfactory receptor is a cell membrane receptor on the surface of sensory neurons in the olfactory system that detects airborne compounds.
In mammals, the olfactory receptor is expressed on the surface of the olfactory epithelium in the nasal cavity.
Security
In 2005-06, fragrance blend was the third most common allergen in patch test (11.5%). 'Fragrance' was voted Allergen of the Year in 2007 by the American Contact Dermatitis Society. A recent academic study in the United States has shown that "34.7% of the population report health problems, such as migraine headaches and breathing difficulties, when exposed to perfumed products".
Fragrance compositions are typically not disclosed in product labels, hiding the true formula chemicals, which cause concern among some consumers.
Fragrances are regulated in the United States by the Toxic Substances Control Act of 1976 which "glorifies" existing chemicals without further inspection or testing and places the burden of proof that new substances are not safe on the EPA. The EPA, however, does not conduct independent security testing but relies on data supplied by the manufacturer.
List of chemicals used as fragrances
In 2010, the International Fragrance Association published a list of 3,059 chemicals used in 2011 based on a voluntary survey of its members. It is estimated to represent about 90% of the world's fragrance production volume.
See also
- Journal of Sense and Fragrance
- Fragrances
- Food smoothing
- Smell
- Odor detection threshold
- olfaction
- The olfactory system
- olfactory receptor
- Odorizer, a tool for adding gas odors to flow through pipes
- Pheromones
- The aroma of wine
- Eau de toilette
References
Source of the article : Wikipedia
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