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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, and is insoluble in water. Odor characteristics The odor of this substance is perceived as orris, fat and cucumber The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical 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. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan, Yunnan Province in southwestern China. 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. Buckwheat is not a cereal, nor is it a member of the Poaceae, grass family. It is related to sorrel, Polygonum, knotweed, and rhubarb. Buckwheat is considered a pseudocereal because the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal. Etymology The name "buckwheat" or "beech wheat" comes from its tetrahedral 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main types of cucumber—slicing, pickling, and seedless—within which several |
Old Person Smell
Old person smell is the characteristic odor of elderly humans. Like many other 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. Biology 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. Another study failed to detect 2-nonenal at all, but found significantly increased concentrations of benzothiazole, dimethylsulphone, and nonanal on older subjects. There are also other hypotheses, such as change of the monounsaturated fatty acid composition of skin surface lipids and the increase of lipid peroxides associated with aging. In 2012, the Monell Chemical Senses Center published a press release claiming that the human ability to identify information such as age, illnes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saturated And Unsaturated Compounds
A saturated compound is a chemical compound (or ion) that resists addition reactions, such as hydrogenation, oxidative addition, and the binding of a Lewis acids and bases, Lewis base. The term is used in many contexts and classes of chemical compounds. Overall, saturated compounds are less reactive than unsaturated compounds. Saturation is derived from the Latin word ''saturare'', meaning 'to fill'.An unsaturated compound is also a chemical compound (or ion) that attracts reduction reactions, such as dehydrogenation,oxidative reduction Organic chemistry Generally distinct types of unsaturated organic compounds are recognized. For hydrocarbons: *alkene (unsaturated) vs alkane (saturated) *alkyne (unsaturated) vs alkane (saturated) *arene (unsaturated) vs cycloalkane (saturated) For organic compounds containing heteroatoms (other than C and H), the list of unsaturated groups is long but some common types are: *carbonyl, e.g. ketones, aldehydes, esters, carboxylic acids (unsatura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aldehyde
In organic chemistry, an aldehyde () (lat. ''al''cohol ''dehyd''rogenatum, dehydrogenated alcohol) 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 a common motif in many chemicals important in technology and biology. Structure and bonding Aldehyde molecules have a central carbon atom that is connected by a double bond to oxygen, a single bond to hydrogen and another 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 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 such as formaldehyde and acetaldehyde are solubl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orris Root
Orris root (''Rhizoma iridis''; etymology possibly an alteration of ''iris (plant), iris'') is the root of ''Iris germanica'' and ''Iris pallida''. It had the common name of Queen Elizabeth Root. It is commonly used as a fixative (perfumery), fixative and note (perfumery), base note in perfumery and as a botanical in gin. Constituent chemicals The most valued component of orris root is orris oil, 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 (perfumery), fixative and note (perfumery), 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, ... [...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 Erwin Tschachler (University of Vienna). In 1972, it absorbed the journal ''Advances in Biology of Skin'', also known as the ''Proceedings of the Brown University Symposium on the Biology of Skin''. Abstracting and indexing The journal is abstracted and indexed in: According to the ''Journal Citation Reports'', the journal has a 2023 impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a type of journal ranking. Journals with higher impact factor values are considered more prestigious or important within their field. The Impact Factor of a journa ... of 5.7. References External links * {{Authority control Dermatology journals Academic journals 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 2022 impact factor of 11.4. The journal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Aldehydes
Fatty aldehydes are Aliphatic compound, aliphatic, long-chain aldehydes which may be mono- or Polyunsaturated aldehyde, 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 product, natural ingredients such as the essential oils of various citrus fruits. Decanal, for example, is a component of orange peel. The Pheromone, 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 Catalysis, 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 hydroformylat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavour or flavor may also refer to: Science * Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics) In particle physics, flavour or flavor refers to the ''species'' of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons. They are conventionally parameterized with ''flavour quantum numbers'' ..., 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 * Flavour Network, is a Canadian TV channel with shows about food. Music Art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
