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2-Nonenal
2-Nonenal is an unsaturated aldehyde. The colorless liquid is an important aroma component of aged beer and buckwheat. Odor characteristics The odor of this substance is perceived as orris, fat and cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.body odor alterations during aging. References Further reading * {{DEFAULTSORT:Nonenal, 2- Fatty aldehydes Flavors[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. It is not a cereal, nor is it even a member of the Poaceae, grass family. Buckwheat is related to sorrel, Polygonum, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see Proto-Indo-European language, PIE *''bhago''-) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main varieties of cucumber—slicing, pickling, and seedless—within which several |
Old Person Smell
Old person smell is the characteristic odor of elderly humans. Much like many animal species, human odor undergoes distinct stages based on chemical changes initiated through the aging process. Research suggests that this enables humans to determine the suitability of potential partners based on age, in addition to other factors. One study suggested that old person smell may be the result of 2-nonenal, an unsaturated aldehyde which is associated with human body odor alterations during aging; however, there are other hypotheses. Another study failed to detect 2-nonenal at all, but found significantly increased concentrations of benzothiazole, dimethylsulphone, and nonanal on older subjects. In 2012, the Monell Chemical Senses Center The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, in Pennsylvania. Monell conducts and publishes interdisciplinary basic research on taste, smel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saturated And Unsaturated Compounds
In chemistry, a saturated compound is a chemical compound (or ion) that resists the addition reactions, such as hydrogenation, oxidative addition, and binding of a Lewis base. The term is used in many contexts and for many classes of chemical compounds. Overall, saturated compounds are less reactive than unsaturated compounds. Saturation is derived from the Latin word ''saturare'', meaning 'to fill'. Organic chemistry Unsaturated compounds generally carry out typical addition reactions that are not possible with saturated compounds such as alkanes. A saturated organic compound has only single bonds between carbon atoms. An important class of saturated compounds are the alkanes. Many saturated compounds have functional groups, e.g., alcohols. Unsaturated organic compounds The concept of saturation can be described using various naming systems, formulas, and analytical tests. For instance, IUPAC nomenclature is a system of naming conventions used to describe the type and loc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aldehyde
In organic chemistry, an aldehyde () is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group. Aldehydes are common and play important roles in the technology and biological spheres. Structure and bonding Aldehydes feature a carbon center that is connected by a double bond to oxygen and a single bond to hydrogen and single bond to a third substituent, which is carbon or, in the case of formaldehyde, hydrogen. The central carbon is often described as being sp2- hybridized. The aldehyde group is somewhat polar. The C=O bond length is about 120-122 picometers. Physical properties and characterization Aldehydes have properties that are diverse and that depend on the remainder of the molecule. Smaller aldehydes are more soluble in water, formaldehyde and acetaldehyde completely so. The volatile aldehydes have pungent odors. Al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the productio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orris Root
Orris root (''rhizoma iridis'') is the root of '' Iris germanica'' and ''Iris pallida''. It had the common name of Queen Elizabeth Root. Constituent chemicals The most valued component of orris root is oil of orris (0.1–0.2%), a yellow-white mass containing myristic acid. Oil of orris is sometimes sold as orris butter. Other components include fat, resin, starch, mucilage, bitter extractive, and a glucoside called iridin or irisin. Uses Once important in western herbal medicine, it is now used mainly as a fixative and base note in perfumery; it is the most widely used fixative for potpourri. Orris is also an ingredient in many brands of gin,T. K. Lim including Bombay Sapphire. Fabienne Pavia, in her book ''L'univers des Parfums'' (1995, ed. Solar), states that in the manufacturing of perfumes using orris, the scent of the iris root differs from that of the flower. After preparation the scent is reminiscent of the smell of violets. In Japan, the roots and leave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Journal Of Investigative Dermatology
The ''Journal of Investigative Dermatology'' is a peer-reviewed medical journal covering dermatology. It has been published by Elsevier since 2016 and the editor-in-chief is Mark C. Udey (Washington University School of Medicine). Abstracting and indexing The journal is abstracted and indexed in: According to the ''Journal Citation Reports'', the journal has a 2020 impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as ... of 8.551. References External links * {{Authority control Dermatology journals Publications established in 1938 Elsevier academic journals Monthly journals English-language journals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Environmental Science & Technology
''Environmental Science & Technology'' is a biweekly peer-reviewed scientific journal published since 1967 by the American Chemical Society. It covers research in environmental science and environmental technology, including environmental policy. ''Environmental Science & Technology'' has a sister journal, ''Environmental Science & Technology Letters'', which publishes short communications. The editor-in-chief of ''Environmental Science & Technology'' is Prof. Julie Zimmerman (Yale University). Previous editors have been: David Sedlak (University of California, Berkeley, 2014 - 2020), James J. Morgan (California Institute of Technology; founding editor, 1967-1975), Russell F. Christman (University of North Carolina, 1975-1987), William H. Glaze (University of North Carolina, 1987-2003) and Jerald L. Schnoor (University of Iowa, 2002-2014). Abstracting and indexing According to the ''Journal Citation Reports'', the journal has a 2021 impact factor of 11.357. The journal is abst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Aldehydes
Fatty aldehydes are aliphatic, long-chain aldehydes which may be mono- or polyunsaturated. The fatty aldehydes include compounds such as octanal, nonanal, decanal or dodecanal. The nomenclature is derived from the nomenclature of the alkanes, the ending ''-al'' is added to indicate the aldehyde group. Occurrence Fatty aldehydes are a natural component of many natural ingredients such as the essential oils of various citrus fruits. Decanal, for example, is a component of orange peel. The pheromone cocktails of various insect pheromones contain fatty aldehydes. Fat aldehydes were also detected in the heart muscle of mammals. Preparation Fatty aldehydes can be prepared by dehydrogenation of fatty alcohols on copper-zinc catalysts. By the hydroformylation of alkenes, fatty aldehydes are produced on a large industrial scale. Use A large proportion of the fatty aldehydes prepared by hydroformylation is directly processed further to fatty alcohols. Many fatty aldehydes find u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavor or flavour is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavor or flavour may also refer to: Science *Flavors (programming language), an early object-oriented extension to Lisp * Flavour (particle physics), a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America Music Artists and bands * Flavor Flav (born 1959), former rap/hip-hop promoter and current reality television actor * Flavour N'abania (born 1983), Nigerian singer-songwriter * Flavor (band), minor hit with "Sally Had A Party" in 1968 Albums * ''Flavours'' (album), 1975 album by The Guess Who * ''Flavors'' (album), by American ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
