Pleasant Odor Research Articles

Potential benefits of short-term indoor exposure to sweet orange essential oil for relaxation during mental work breaks

With people's pursuit of a high-quality life, the use of essential oils to improve perceived indoor air quality has increased in recent years because of their pleasant odor. The smell-scape is increasingly being considered with respect to healthy building practices. To close the gap between the health benefits of essential oils and the incidental pollution problems, a cross-over study was conducted in an environment with lower concentrations of ozone and particulate matter based on a realistic method for their use. We compared the physiological parameters blood pressure, heart rate (HR), and heart rate variability (HRV), as well as various cognitive performance indicators, perceived indoor air quality, odor, and mood states between indoor environments with and without sweet orange essential oil. We alleviated the secondary pollution problem of essential oil by maintaining low-ozone spaces. During mental work breaks, the participants' HRV in the environment with sweet orange essential oil emission increased during four rest periods by 36.4%, 47.5%, 33.4%, and 25.0%, respectively, although there was no significant effect on cognitive performance between the control phase and the exposure phase. A significant increase in diastolic blood pressure following mental work indicated emotional stress and was confirmed by mood state evaluation. This stress was alleviated by exposure to sweet orange essential oil. The present study indicates that following a mental work period, the release of sweet orange essential oil has the potential benefits of promoting relaxation during a rest period, provided that the dose follows scientific dosage guidance, and that ozone and particulate matter concentrations are controlled.

Chronic unpredictable mild stress alters odor hedonics and adult olfactory neurogenesis in mice.

Experiencing chronic stress significantly increases the risk for depression. Depression is a complex disorder with varied symptoms across patients. However, feeling of sadness and decreased motivation, and diminished feeling of pleasure (anhedonia) appear to be core to most depressive pathology. Odorants are potent signals that serve a critical role in social interactions, avoiding danger, and consummatory behaviors. Diminished quality of olfactory function is associated with negative effects on quality of life leading to and aggravating the symptoms of depression. Odor hedonic value (I like or I dislike this smell) is a dominant feature of olfaction and guides approach or avoidance behavior of the odor source. The neural representation of the hedonic value of odorants is carried by the granule cells in the olfactory bulb, which functions to modulate the cortical relay of olfactory information. The granule cells of the olfactory bulb and those of the dentate gyrus are the two major populations of cells in the adult brain with continued neurogenesis into adulthood. In hippocampus, decreased neurogenesis has been linked to development or maintenance of depression symptoms. Here, we hypothesize that chronic mild stress can alter olfactory hedonics through effects on the olfactory bulb neurogenesis, contributing to the broader anhedonia phenotype in stress-associated depression. To test this, mice were subjected to chronic unpredictable mild stress and then tested on measures of depressive-like behaviors, odor hedonics, and measures of olfactory neurogenesis. Chronic unpredictable mild stress led to a selective effect on odor hedonics, diminishing attraction to pleasant but not unpleasant odorants, an effect that was accompanied by a specific decrease in adult neurogenesis and of the percentage of adult-born cells responding to pleasant odorants in the olfactory bulb.

The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese

The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.

Odours in a visual virtual environment: effects of congruency

ABSTRACT The present study aimed to explore the effects of odours, presented together with a virtual reality (V.R.) environment, on memory and numerous aspects of perception in the context of congruency vs incongruency. We examined both effects of intended manipulation of congruency (determined by a group of olfactory experts) and the manipulation check (individual perception of congruency) between V.R. environment and olfactory conditions. 100 participants watched 5 different pleasant vs unpleasant three-dimensional 360° videos, and were randomly attributed to one of 5 groups, each exposed to a specific pleasant or unpleasant odour condition. Following the presentation of each of the 5 V.R. environments, the participants responded to 9 questions assessing various aspects of each V.R. presentation. During the second test, the participants provided self-declared memory ratings and descriptions of the content of the V.R. scenes without experiencing odours or V.R. environments. Linear Mixed Model analyses revealed that intended manipulation of congruency increased some perceived positive aspects of virtual videos. However, odours that are incongruent with visual contents also enhanced positive assessment of the V.R. environments what was further noticed in case of the manipulation check. Eventually, high level of self-declared memory of virtual videos’ details positively influenced V.R. environments’ perception.

Using Subgroup Discovery to Relate Odor Pleasantness and Intensity to Peripheral Nervous System Reactions

Activation of the autonomic nervous system is a primary characteristic of human hedonic responses to sensory stimuli. For smells, general tendencies of physiological reactions have been described using classical statistics. However, these physiological variations are generally not quantified precisely; each psychophysiological parameter has very often been studied separately and individual variability was not systematically considered. The current study presents an innovative approach based on data mining, whose goal is to extract knowledge from a dataset. This approach uses a subgroup discovery algorithm which allows extraction of rules that apply to as many olfactory stimuli and individuals as possible. These rules are described by intervals on a set of physiological attributes. Results allowed both quantifying how each physiological parameter relates to odor pleasantness and perceived intensity but also describing the participation of each individual to these rules. This approach can be applied to other fields of affective sciences characterized by complex and heterogeneous datasets.

Characteristics of Odor Identification and Hedonics and Their Association with Piriform Cortex-Based Resting-State Functional Connectivity in Amnestic Mild Cognitive Impairment.

Olfactory identification dysfunction (OID) might be an early sign of amnestic mild cognitive impairment (aMCI). However, odor hedonics, the ability to perceive odor pleasantness, is neglected. Also, the neural substrate of OID remains unclear. To explore the characteristics of odor identification and hedonics in aMCI and examine the potential neural correlates of OID by analyzing olfactory functional connectivity (FC) patterns in MCI. Forty-five controls and 83 aMCI patients were examined. The Chinese smell identification test was used to assess olfaction. Global cognition, memory, and social cognition were assessed. Resting-state functional networks associated with olfactory cortex seeds were compared between the cognitively normal (CN) and aMCI groups, as well as between aMCI subgroups by the degree of OID. Compared to controls, aMCI patients had a significant deficit in olfactory identification, mainly reflected in the identification of pleasant and neutral odors. aMCI patients also rated pleasant and neutral odors much lower than controls. A positive correlation between olfaction and social cognition was found in aMCI. The seed-based FC analysis found that aMCI patients had higher FC between the right orbitofrontal cortex and right frontal lobe/middle frontal gyrus than controls. Subgroup analysis showed that, compared to aMCI without OID, aMCI with severe OID had abnormal FC in the bilateral piriform region. Our results suggest that OID in aMCI primarily refers to the identification of pleasant and neutral odors. The FC alterations in bilateral orbitofrontal cortex and piriform cortices might contribute to the impairment in odor identification.

The neural substrates responsible for food odor processing: an activation likelihood estimation meta-analysis.

In many species including humans, food odors appear to play a distinct role when compared with other odors. Despite their functional distinction, the neural substrates responsible for food odor processing remain unclear in humans. This study aimed to identify brain regions involved in food odor processing using activation likelihood estimation (ALE) meta-analysis. We selected olfactory neuroimaging studies conducted with sufficient methodological validity using pleasant odors. We then divided the studies into food and non-food odor conditions. Finally, we performed an ALE meta-analysis for each category and compared the ALE maps of the two categories to identify the neural substrates responsible for food odor processing after minimizing the confounding factor of odor pleasantness. The resultant ALE maps revealed that early olfactory areas are more extensively activated by food than non-food odors. Subsequent contrast analysis identified a cluster in the left putamen as the most likely neural substrate underlying food odor processing. In conclusion, food odor processing is characterized by the functional network involved in olfactory sensorimotor transformation for approaching behaviors to edible odors, such as active sniffing.

Odor exposure and recall of a virtual reality crime scene: A preliminary study

Environmental context reinstatement has a particular value for recall of information in forensic interviews. Since odors are valuable memory cues and can act as memory triggers, in our preliminary study we explored whether odor exposure can help people recall details of a crime scene. The study comprised 58 women and 15 men aged 22–35 who immersed in a carefully controlled environment closely resembling an actual crime setting, i.e., a virtual reality crime. Participants were exposed to an odor at encoding, recall, both or neither of these instances, yielding a total of 4 experimental groups that further completed a memory recall task. The crime scene content recall was tested in a free recall and a forced-response test immediately after seeing the crime scene and one month later. We found no significant effects of odor exposure on the free or the cued recall of the crime scene. The memory scores correlated neither with the self-assessed olfactory/visual sensitivity of the subjects, nor with the perceived odor pleasantness. These preliminary findings suggest that introduction of a vanilla odor while encoding and recalling a crime scene does not aid witness recall accuracy.

A Study on the Formation and Change of Yesso Scallop Odor Characteristics by GC-O-MS, Sensory Evaluation, and Flavor-Precursor Analysis

Scallops are exposed to drying and hypoxia for a long duration in the supply chain, leading to quality deterioration and changes in odor characteristics. In this study, quality deterioration of Yesso scallop was simulated under different conditions to explore the formation and change of its unique aroma. Its volatile components were analyzed by partial least squares (PLS) regression, GC-O, and smell threshold, and its odor characteristics were analyzed with reference to flavor precursors. The sensory descriptors selected comprehensively described the odor characteristics of Yesso scallop. The 16 most relevant volatile components for each odor characteristic were identified, and a new star-mark grading method was established to evaluate the role of volatile components in the formation of odor characteristics. The possible odor precursors were determined, providing preliminary information on the generation of pleasant and unpleasant odor characteristics by Yesso scallops. Thus, our results provide a scientific basis for the further study and control of the odor characteristics of aquatic products.

Formulation and Evaluation of Herbal Lipstick from the Beetroot-A Natural Coloring Matter

Herbal cosmetics mean cosmetics that are prepared from the herbal origin. Nowadays herbal cosmetics are in great demand worldwide to alter and enhance the appearance of the human body and herbal lipstick is one of the popular cosmetics. Herbal preparations such as herbal tonics, herbal tablets, herbal shampoo, herbal creams, herbal pastes, herbal lipstick, etc. have become famous among consumers, especially women. There are several advantages of herbal lipstick over synthetic ones. Herbal lipsticks are smooth and easy to apply, non-irritant, non-toxic, free from grittiness, and have a pleasant taste, odor and flavor. Herbal lipstick is formulated by using oils, waxes, fragrances, antioxidants, coloring matter, preservatives, etc. The main objective of this work is to formulate and evaluate herbal lipstick from beetroot as a natural coloring matter to avoid the side effects of synthetic formulations. The lipstick contains synthetic colors that may cause severe side effects on the lips such as dryness cracking, skin irritation, skin discoloration, acne, and cancer. This can be avoided by using natural coloring agents from various herbal sources. The formulated lipsticks were evaluated with several parameters like color, melting point, breaking point, force of application, PH, solubility, skin irritation, perfume stability, and aging stability. Among all the formulations, the F4 formulation was found to meet all evaluation criteria and have fewer or no side effects.

Characterization of mating type on aroma production and metabolic properties wild Kluyveromyces marxianus yeasts.

Kluyveromyces marxianus yeasts represent a valuable industry alternative due to their biotechnological potential to produce aromatic compounds. 2-phenylethanol and 2-phenylethylacetate are significant aromatic compounds widely used in food and cosmetics due to their pleasant odor. Natural obtention of these compounds increases their value, and because of this, bioprocesses such as de novo synthesis has become of great significance. However, the relationship between aromatic compound production and yeast's genetic diversity has yet to be studied. In the present study, the analysis of the genetic diversity in K. marxianus isolated from the natural fermentation of Agave duranguensis for Mezcal elaboration is presented. The results of strains in a haploid and diploid state added to the direct relationship between the mating type locus MAT with metabolic characteristics are studied. Growth rate, assimilate carbohydrates (glucose, lactose, and chicory inulin), and the production of aromatic compounds such as ethyl acetate, isoamyl acetate, isoamyl alcohol, 2-phenylethyl butyrate and phenylethyl propionate and the diversity in terms of the output of 2-phenylethanol and 2-phenylethylacetate by de novo synthesis were determinate, obtaining maximum concentrations of 51.30 and 60.39mg/L by ITD0049 and ITD 0136 yeasts respectively.

Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein.

Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established a model to produce a bioflavor and mycoprotein using fermentation of soy whey by a basidiomycete Ischnoderma benzoinum. Under the dedicated control of a fermentation system, an intense almond-like and sweetish aroma was perceived by a trained sensory panel (n = 10) after fermentation of pure soy whey within 20 h. By application of direct immersion-stir bar sorptive extraction combined with gas chromatography-mass spectrometry-olfactometry (DI-SBSE-GC-MS-O), around 1.0 mg/L benzaldehyde and 1.1 mg/L 4-methoxybenzaldehyde imparting a pleasant almond-like odor note were determined in the fermented soy whey with I. benzoinum. Concurrently, a certain of amount of the dry mass of I. benzoinum was accumulated with 73.2 mg/g crude protein and seven essential amino acids.

Untersuchung von aromaaktiven Biosyntheseprodukten von Basidiomyceten auf Reststoffströmen der Lebensmittelindustrie

Biotechnological production of flavors is economically relevant and a key to enable a tasty and diverse food supply. Fungi are suitable biocatalysts for the production of flavor compounds and often more efficient than the classical flavor extraction from plants and foods. Fungi from the department of Basidiomycota have a powerful enzymatic toolbox to generate flavor compounds.Based on a broad screening of Basidiomycota, media optimization was performed to find suitable conditions for an efficient biotransformation of black currant pomace. During fermentation, the scents were investigated on a sensory and instrumental level via gas chromatography‐mass spectrometry (GCMS). W. cocos was grown on a solid‐state medium composed of 30 g kg‐1 pomace, 6.24 g kg‐1 sodium aspartate‐monohydrate and 30 g kg‐1 agaragar for 10 days. Tue flavor was characterized by means of a self‐validated aroma dilution analysis (ADA), quantified, and proven with recombination experiments.Solid‐state fermentation of pomace and aspartate led to a pleasant odor reminiscent of wild strawberries. Methyl anthranilate (2,206 μg kg‐1, flavor dilution factor 210), (R)‐linalool (1,879 μg kg‐1, 211), 2‐amino benzaldehyde (771 μg kg‐1, 25), and geraniol (138 μg kg‐1, 25) were determined as aromarelevant for the wild strawberry like flavor in recombination experiments. Tue substrate‐fungus combination made use of the nutrients provided by the black currant pomace leading to an appealing natural flavoring for food.In a second approach, 80 g L‐1 pomace and 60 g L‐1 sucrose (pH 4.4) were fermented in a submerged culture until the medium reached a pH‐value of 3.5. Supernatants of the fermented product were evaluated for a potential use as a beverage. Submerged fermentation of black currant pomace and sucrose led to a pleasant flowery and honey‐like odor and a fruity, slightly sour taste. Tue produced fruit acids and flavor compounds were characterized and quantified. Tue scaled‐up fermentation product was processed and carbonized in cooperation with the Geisenheim University. A panel evaluated the carbonated fermented beverage on a hedonic scale, ranging from O to 10, with 8.0 ± 1.4, whereas the value for the non‐inoculated medium was 2.5 ± 2.5. A rise of the oxalic acid concentration was detected, which led to the characteristic fruity taste in combination with citric acid (935 mg L‐1 citric acid and 192 mg L‐1 oxalic acid). Linalool (23 μg L‐1), geraniol (42 μg L‐1), phenylacetic acid (950 μg L‐1), eugenol (23 μg L‐1) and methyl phenylacetate (94 μg L‐1) were detected with odor activity values above one, which imparted fruity and honey‐like odors. Fermentation of black currant pomace led to a tasty beverage, which suits the current beverage trends. Upcycling of pomace with its physiologically valuable nutrients as a fermented beverage could contribute to a healthy human nutrition.In a third study, 28 potentially aroma active non‐canonical terpenes were investigated in cooperation with the Dechema Research Institute. For twelve especially potent compounds, the odor thresholds (OT) were determined in comparison to their non‐methylated equivalents. In addition to the classical approach according to Ullrich and Grosch (1987), a novel method including the individual OT determination of the internal standards was established. Tue odors of several non‐canonical terpenes were described for the first time. Twelve compounds were identified as highly intense flavors, e.g., the flowery smelling 2‐methyllinalool with an OT of 1.8 ng L‐1 air, the earthy smelling 2‐ methyl‐a‐fenchol (3.6 ng L‐1 air), and the flowery scent 2‐methylgeraniol (5.4 ng L‐1 air). The newly developed method for the OT determination appeared as an improvement compared to the method used so far. Methylated derivatives of linalool, citronellol, and geraniol were highly attractive due to their flowery and citruslike scents, which are highly interesting for the cosmetic industry.

Mechanism analysis of synthetic musks-induced miscarriage risk in pregnant women: Molecular and adverse outcome pathways perspectives

Synthetic musks (SMs) with pleasant odor have been extensively used in personal care products. SMs are emerging contaminants due to the wide detection in human breast milk and blood, and even caused miscarriage to pregnant women. Aiming at this, the two-dimensional quantitative structure-activity relationship (2D-QSAR) coupling with three-dimensional quantitative structure-activity relationship (3D-QSAR) methods were first used to analyze the SM-induced risk of miscarriage in pregnant women, and the above two models were used to mutually authenticate each other. It was found that the critical volume, melting point and heat of formation of SMs were the key descriptors leading to miscarriage. In addition, the adverse outcome pathway (AOP) was used to assess the miscarriage risk of selected SMs and the environment-friendly SM derivatives with desired functional properties designed in previous studies. Results showed that the miscarriage risk of musk ketone derivative (M27) was reduced by approximately three times than that of MK. The miscarriage risk of galaxolide derivatives (i.e., D6 and D24) were about six times lower than that of galaxolide, which further confirmed that the theoretically designed SMs derivatives can effectively reduce the risk of miscarriage in pregnant women. This study provides a comprehensive analysis of the mechanism of SM-induced miscarriage, and provides an accurate and rapid theoretical evaluation method for the future risk assessment of SM-induced miscarriage.

Tricholoma lishanense (Tricholomataceae, Agaricales), a new species from China revealed by morphology and phylogenetic analysis

Tricholoma lishanense is described and illustrated from northern China based on both morphological and molecular data. Phylogenetic analyses based on sequence data from the ITS locus resolved the new species in section Lasciva of Tricholoma. Tricholoma lishanense can be diagnosed by its overall white basidiomata with a fragrant and pleasant odor, very narrow lamellae, different phylogenetic position and habitat under oaks.

Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS

Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.

The effects of growth regulatory agents in varying doses on Lavandula angustifolia and Lavandula × intermedia species in different rooting media

Lavender is a valuable ornamental and aromatic plant species with several applications, including food additives, cosmetics, perfumes, medicine, and aromatherapy, owing to its antimicrobial, antibacterial, antiviral, and antioxidant properties, as well as its pleasant odor. The purpose of this study was to determine the rooting capability of lavender species (Lavandula angustifolia and Lavandula × intermedia) in different media (peat, perlite, peat+perlite) and different doses of indole-3-butyric acid (IBA) (1000, 1500, and 2000 ppm) on cuttings. After 5 seconds in the (IBA) solution, the cuttings were planted in various rooting media in the greenhouse environment. The highest rooting rate, 93%, was obtained from 2000 ppm IBA application in peat+perlite (1:1) medium, whereas the lowest rooting rate, 13%, was obtained from Lavandula angustifolia species from control application in peat media. In a peat+perlite (1:1) medium with 1500 ppm, the longest root length was 13.16 cm. IBA application Lavandula angustifolia species, the lowest root length in Lavandula × intermedia cuttings were 2.7 cm from control application in perlite medium. Lavandula × intermedia cuttings in peat medium produced the best results in terms of root number (3.36 pcs/cuttings), while Lavandula × intermedia cuttings in perlite medium produced the lowest root number in the control application. In terms of viability rate, both species received high values, with the lowest viability rate obtained from the control application in perlite medium with 80% in Lavandula angustifolia species.

Body odor disgust sensitivity (BODS) is related to extreme odor valence perception.

Odors are important disease cues, and disgust sensitivity to body odors reflects individual differences in disease avoidance. The body odor disgust sensitivity (BODS) scale provides a rapid and valid assessment of individual differences. Nevertheless, little is known about how individual differences in BODS might correlate with overall odor perception or how it is related to other differences in emotional reactivity (e.g., affect intensity). We investigated how BODS relates to perceptual ratings of pleasant and unpleasant odors. We aggregated data from 4 experiments (total N = 190) that were conducted in our laboratory, and where valence and intensity ratings were collected. Unpleasant odors were body-like (e.g., sweat-like valeric acid), which may provide disease cues. The pleasant odors were, in contrast, often found in soap and cleaning products (e.g., lilac, lemon). Across experiments, we show that individuals with higher BODS levels perceived smells as more highly valenced overall: unpleasant smells were rated as more unpleasant, and pleasant smells were rated as more pleasant. These results suggest that body odor disgust sensitivity is associated with a broader pattern of affect intensity which causes stronger emotional responses to both negative and positive odors. In contrast, BODS levels were not associated with odor intensity perception. Furthermore, disgust sensitivity to odors coming from external sources (e.g., someone else's sweat) was the best predictor of odor valence ratings. The effects were modest in size. The results validate the BODS scale as it is explicitly associated with experimental ratings of odor valence.

Screening and Partial Characterization of Secondary Metabolite of Salacia korthalsiana Miq. (Polipog) Root Decocted Extract

A cough is a sudden and often repetitive reflex that helps clear the air passages from secretions, irritants, and foreign particles, including microbes. Coughing can be due to a respiratory tract infection or choking, smoking, air pollution, asthma, chronic bronchitis, medications, and a variety of many other factors which becomes an emerging health problem in the globe. This study investigated the role of Salacia korthalsiana Miq. (Polipog) root decoction as anti-coughing agent through screening and partial characterization of secondary metabolite. The physical properties determined in the root sample were: boiling point 99.3 , brownish red in color with a pleasant odor; pH 5.86 and soluble in water and ethanol which makes the Polipog root extract polar. Phytochemical screening was used for the determination of active chemical properties for anti-cough. Further, Fourier Transform Infrared spectroscopy were used to determine the active functional group for anti-cough. Among the chemical properties determined for anti-cough only steroids and saponins are present, which is an antitussive and expectorant agent. Fourier Transform Infrared analysis showed that the main functional groups present are: the amine and ethers, which are medically active for medicinal purposes. Therefore, Polipog roots are positively active for anti-cough.

Odor-Color Associations Are Not Mediated by Concurrent Verbalization.

Odor and color are strongly associated. Numerous studies demonstrate consistent odor-color associations, as well as effects of color on odor perception and language. Yet, we know little about how these associations arise. Here, we test whether language is a possible mediator of odor-color associations, specifically whether odor-color associations are mediated by implicit odor naming. In two experiments, we used an interference paradigm to prevent the verbalization of odors during an odor-color matching task. If participants generate color associations subsequent to labeling an odor, interfering with verbalization during the task should affect the ability to make color associations. In Experiment 1, contrary to our hypothesis, verbal interference did not affect odor-color matches. However, since performance accuracy on the verbal interference task was high, it is possible our task did not sufficiently disrupt verbal processing. In Experiment 2, we, therefore, used an active verbal interference task, and still found no difference across interference conditions. Odor naming accuracy, odor familiarity, and odor pleasantness, however, did predict odor-color matches. This suggests that although color associations are related to semantic factors, they are not generated by recruiting odor labels in the moment. Overall, our results do not provide evidence that language plays an online role in odor-color associations, instead, they are consistent with the claim that language may have shaped associations during development.