Pleasant Odor Research Articles

Pharmacognostic standardization of Rhododendron afghanicum through scanning electron microscopy and analytical techniques.

The aim of this study was to assess and compare the pharmacognostic and microscopic features of the selected parts of Rhododendron afghanicum Aitch. & Hemsl. It is a perennial and shrub. Anatomy of stem and leaves depicted dicot structure. It will provide knowledge about standardization, authentication, and adulteration with its co-species. The macroscopic examination reveals that fresh leaves are green, pleasant odor with a bitter taste. The leaf is oblong-elliptic in shape and sub-acute at apex; rounded at the base with entire margin. Stem is irregular and the outer surface is light brown, rough with fissures and ridges. Microscopic examination indicated the presence of xylem, phloem, peltate trichome, epidermal cells, collenchymas cells, paracytic stomata, and reticulate vessels. Stem microscopy reveals epidermis, hypodermis, cortex, sclerenchymatous sheath, phloem, xylem, and pith. It will be helpful in identification and quality control. Micro-morphological features were observed through SEM. EDX spectroscopy were carried out and revealed the presence of calcium, silicon, and potassium. Phytochemical analysis revealed the presence of tannins, saponins, phenols, protein, flavonoids, glycosides, and alkaloids. Ethyl acetate for leaf and stem demonstrate the highest extractive values (18% and 13%), respectively. XRD peaks appeared at 30.21, 28.73, 205.73, 200.73, 380.07, 390.24, 490.11, and 450.33ο . This will be helpful to identify the ownership of herbal drugs by the diffraction peaks through crystal structures and atomic spacing. These parameters are crucial for drug identification, standardization, authentication, and drug designing. These studies also provided knowledge regarding therapeutic and nutraceutical importance of this plant. RESEARCH HIGHLIGHTS: The current pharmacognostic studies carried out on Rhododendron afghanicum can serve as a basis for compiling keys for finding the taxonomic identification and authentication of the said species by morphological, anatomical, and physicochemical features.

The Effect of Odor Valence on Facial Attractiveness Judgment: A Preliminary Experiment

The role of social odors on human social interactions, including face evaluation, has been widely indicated. However, for nonsocial odors, there has not been a consistent conclusion. Therefore, this study aimed to verify the effect of suprathreshold nonsocial odors on facial attractiveness judgment when the visual input is ambiguous. We designed a 3 (odor valence: neutral, pleasant, and unpleasant) × 7 (continuous levels of morphed fuzziness of attractiveness: 37.5% to 62.5%) within-subject experiment. A total of 30 participants (18 females) completed the whole experiment simultaneously for three consecutive days. The results showed that faces presented with pleasant and neutral odors were judged as significantly more attractive than those with unpleasant odors. The intervention effect of odor valence on facial attractiveness differed by fuzzy attractiveness levels. Results also suggested that male faces were perceived as more attractive than female faces no matter the odor conditions. The results of this study provide evidence to support the cross-modal emotion integration effect of olfaction and vision. Follow-up studies need to be conducted to reveal the underlying mechanism of odor valence on visual fact attractive judgment.

Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics. This study aimed to characterize and compare the flavor profile of traditional dry sausage, inoculated with lactic acid bacteria (LAB), including Lactobacillus plantarum MDJ2, Lactobacillus sakei HRB10, Lactobacillus curvatus SYS29, Weissella hellenica HRB6, and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose). The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas, the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages. Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages. E-nose and sensory analysis confirmed that inoculation with LAB, especially W. hellenica HRB6, Lb. sakei HRB10, and Lb. curvatus SYS29 enriched the pleasant odors of dry sausage. Correlation analysis demonstrated that sausages inoculated with W. hellenica HRB6 and Lb. sakei HRB10 showed a correlation with most of the key volatile compounds. In conclusion, W. hellenica HRB6 and Lb. sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.

Odor Identification by Parkinson's Disease Patients Tested by Using Sniffin' Sticks versus Natural Spices.

Introduction Hyposmia is a frequent symptom of Parkinson's disease (PD), which greatly impacts patients' flavor perception and their quality of life. However, PD patients recognize some odors better than others. Identifying which food odors are still recognized by PD patients may be useful for flavor enhancement. Our aim was to evaluate the olfactory identification of Sniffin' Sticks and spice odorants in PD patients and healthy controls (HC), to identify the impact of synthetic odorants compared with real-life food and the impact of odor familiarity and pleasantness on odorant identification in PD patients. Methods Sniffin' Sticks odorant identification was evaluated in 80 PD patients and 105 age-matched HC. In a subset, the spice odorant identification was evaluated. Results The mean total score was higher for the Sniffin' Sticks than for the spice odor identification test in all participants (55.4% versus 22.5%). Sniffin' Sticks orange, peppermint, rose, and fish odorants were best correctly identified by PD patients, by 62.5, 53.8, 52.9, and 57.5%, respectively. Of the spice odor identification test, garlic and “no stimulus” were best correctly identified by PD patients, by, respectively, 38.2 and 67.6%. HC identified most Sniffin' Sticks odorants and spices better than PD patients. Odorant familiarity determined real-life food odorant identification. Conclusion This study demonstrates that some food odorants, both the commercial Sniffin' Sticks as natural odorants, are still recognized by PD patients. Sniffin' Sticks were better recognized compared with real-life odorants, by both HC and PD patients. Odorant familiarity determined PD patients' odorant identification; therefore, familiar food odorants may have potential for a future flavor enhancement. Implications. This is the first study, to our knowledge, to evaluate real-life food odor identification in PD patients. Our results provide a first step towards patient-appropriate flavor enhancement strategies in PD.

Corylus avellana L. Natural Signature: Chiral Recognition of Selected Informative Components in the Volatilome of High-Quality Hazelnuts.

The volatile fraction of plant-based foods provides useful functional information concerning sample-related variables such as plant genotype and phenotype expression, pedoclimatic and harvest conditions, transformation/processing technologies, and can be informative about the sensory quality. In this respect, the enantiomeric recognition of the chiral compounds increases the level of information in profiling studies, being the biosynthesis of native compounds often stereo-guided. Chiral native volatiles mostly show an enantiomeric excess that enables origin authentication or support correlation studies between chemical patterns and sensory profiles. This study focuses, for the first time, on the enantiomeric composition of a large set of chiral compounds within the complex volatilome of Corylus avellana L. belonging to different cultivars (Tonda Gentile Romana, Tonda Gentile Trilobata, Anakliuri) and harvested in different geographical areas (Italian and Georgian). Besides native components profiled in raw kernels, volatiles formed after technological treatment (i.e., roasting) are also considered. Headspace solid-phase microextraction combined with enantioselective gas chromatography–mass spectrometry enables the accurate tracking and annotation of about 150 compounds across many samples. The results show that chiral compounds have diagnostic distribution patterns within hazelnut volatilome with cultivar and harvest region playing the major role. Moreover, being some of these chiral molecules also key-aromas, their distribution has a decisive impact on the sensory properties of the product. In particular, the enantiomeric composition of (E)-5-methyl-2-hepten-4-one (filbertone) resulted to be discriminant for origin authentication. The enantiomeric distribution showed, according to literature, an excess of the (S)-enantiomer in both raw and roasted samples volatilome with larger differences in raw samples. The amount of both (R) and (S)-filbertone increases during roasting; the most marked increase for (R)-enantiomer is observed in Italian samples, thus supporting evidence of better hedonic properties and more pleasant odor and aroma.

Economic analysis of volatile characteristics of Haematococcus pluvialis and the effect of roasting temperature on the profile of volatiles and chemical components

Haematococcus pluvialis, an excellent natural source of astaxanthin, is also enriched with protein, PUFA, carbohydrates. However, the off-flavour of H. pluvialis powder has limited its direct application in food products. The characteristic odour diversity of algae depends on the composition and relative concentration of volatile organic compounds (VOCs). The present study sought to characterize the chemical profile of VOCs of H. pluvialis powders to improve its odour and promote its direct application in functional food and feed products. Additionally, the roasting treatment was applied to improve the flavour, and the effect of roasting temperature on VOCs, nutritional components, and antioxidant activity was investigated. A total of 401 VOCs were identified, with esters being the major class of VOCs, accounting for 63.108% of the total volatiles. Esters, ketone, and aldehydes were the major VOCs contributing to the odour of H. pluvialis powders. After roasting for 30 min at different temperatures, most volatiles were increased, except for esters. Several important flavour VOCs, such as β-ionone, geranylacetone, β-cyclocitral, and nonanal derived from carotenoids and fatty acids, were increased with the increase of the roasting temperatures, exhibiting pleasant odours, such as violet-like, fruity, and fresh odours. The biochemical components, pigments, and antioxidant activity were destroyed with varying degrees during roasting. Additionally, the thermal treatment process accelerated the degradation and oxidation of pigment, proteins, and lipids. Furthermore, the Maillard reaction significantly reduced proteins and carbohydrates. The degradation of pigments and fatty acids resulted in the formation of volatile compounds. Finally, 100–120 °C was considered as an appropriate roasting temperature to improve the flavour of H. pluvialis without interfering with the nutrients.

Coriander (Coriandrum sativum L.) essential oil and oil-loaded nano-formulations as an anti-aging potentiality via TGF\u03b2/SMAD pathway

Aging has become a concern for many people, especially women. Given that high-quality anti-aging products are of high cost; it has imperative to search for other economical sources. Essential oils are frequently used in cosmetics products due to a wide range of biological activities as well as their pleasant odor. The current study aimed to investigate the biochemical effect of the cosmetic potential of selected Apiaceous essential oils, traditionally used for skincare, by evaluating their anti-wrinkle activity. It is worth noting that, coriander essential oil showed the highest collagenase, elastase, tyrosinase, and hyaluronidase inhibitory activities compared to other Apiaceous oils (fennel, anise, and cumin). GC–MS proved that coriander essential oil showed a very high level of oxygenated monoterpenes, with linalool (81.29%) as the most abundant constituent. Intriguingly, coriander oil cream and Coriander Essential Oil-loaded Lipid Nanoparticles (CEOLNs) formulations attenuated in vivo UV-induced skin photoaging that was manifested by significantly decreased MDA, COX-2, PGE-2, MMP-1, JNK, and AP-1 levels. Moreover, these pharmaceutical dosage forms significantly increased skin collagen content compared to UV-injured group. Also, coriander essential oil significantly increased TGFβ, TGFβII, and SMAD3 protein expression levels compared to UV-injured group. In conclusion, the pharmaceutical dosage forms of coriander oil possess anti-wrinkle activities that could have an auspicious role in amending extrinsic aging.

Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits

AbstractAtypical olfactory function in autism spectrum disorder has been documented in numerous studies, but little is known about its occurrence in individuals with autistic traits. The aim of the current study was to investigate odor identification ability and olfactory hedonic capacity in children with autistic traits. We recruited 415 children and measured their autistic traits by the Short Autism Spectrum Quotient. The Universal Sniff (U‐Sniff) test was used to measure odor identification ability and olfactory hedonic capacity. Olfactory hedonic capacity was also measured using the children's version of the Chemosensory Pleasure Scale (CPS‐C). Odor identification and olfactory hedonic capacity measured by CPS‐C were negatively correlated with autistic traits. Children with higher autistic traits exhibited poorer odor identification ability and olfactory trait hedonic capacity measured by CPS‐C but intact olfactory state hedonic capacity measured by odor pleasantness. These results pertaining to odor identification and olfactory hedonic capacity may be the endophenotypic markers for autism spectrum disorder.Practical ApplicationsOur study extends the knowledge on children with high autistic traits and provides a new perspective on olfactory identification ability and olfactory hedonic capacity in children with high autistic traits. In addition, our findings suggest olfactory testing may provide a new approach for detecting and understanding autism.

Anisakicidal Effects of R (+) Limonene: An Alternative to Freezing Treatment in the Industrial Anchovy Marinating Process.

Anisakiasis is a fish-borne zoonotic disease caused by the ingestion of raw/undercooked fishes or cephalopods parasitized by members of the genus Anisakis. Freezing ensures the inactivation of viable Anisakis larvae; however, since it affects the organoleptic properties of food, essential oils and their compounds were proposed as an alternative. In this study, fresh anchovy fillets were experimentally parasitized with L3 Anisakis larvae to test the anisakicidal efficacy of R (+) limonene (LMN) in marinated fishery products. The anisakicidal effectiveness and organoleptic influence of several LMN concentrations (0.5%, 1%, and 5%) were tested during the marinating process (MS) and storage in sunflower seed oil (SO) of marinated anchovy fillets. Double treatment (DT) with 1% LMN was also performed both during marination and subsequent storage in oil. MS treatment resulted only in a reduction in larvae viability after 48 h, while a complete inactivation was observed in SO after 8, 10, and 20 days of treatment with 5%, 1%, and 0.5% LMN, respectively. DT was the most effective with complete larval inactivation after 7 days. Only 5% LMN influenced the sensory characteristics of the fillets, resulting, however, in a pleasant lemon-like odor and taste. Considering the results obtained, LMN might be a suitable natural alternative to manage Anisakis risk in the fishery industry.

An olfactory self-test effectively screens for COVID-19

BackgroundKey to curtailing the COVID-19 pandemic are wide-scale screening strategies. An ideal screen is one that would not rely on transporting, distributing, and collecting physical specimens. Given the olfactory impairment associated with COVID-19, we developed a perceptual measure of olfaction that relies on smelling household odorants and rating them online.MethodsEach participant was instructed to select 5 household items, and rate their perceived odor pleasantness and intensity using an online visual analogue scale. We used this data to assign an olfactory perceptual fingerprint, a value that reflects the perceived difference between odorants. We tested the performance of this real-time tool in a total of 13,484 participants (462 COVID-19 positive) from 134 countries who provided 178,820 perceptual ratings of 60 different household odorants.ResultsWe observe that olfactory ratings are indicative of COVID-19 status in a country, significantly correlating with national infection rates over time. More importantly, we observe indicative power at the individual level (79% sensitivity and 87% specificity). Critically, this olfactory screen remains effective in participants with COVID-19 but without symptoms, and in participants with symptoms but without COVID-19.ConclusionsThe current odorant-based olfactory screen adds a component to online symptom-checkers, to potentially provide an added first line of defense that can help fight disease progression at the population level. The data derived from this tool may allow better understanding of the link between COVID-19 and olfaction.

The perception of odor pleasantness is shared across cultures

Humans share sensory systems with a common anatomical blueprint, but individual sensory experience nevertheless varies. In olfaction, it is not known to what degree sensory perception, particularly the perception of odor pleasantness, is founded on universal principles,1-5 dictated by culture,6-13 or merely a matter of personal taste.6,8-10,12,14 To address this, we asked 225 individuals from 9 diverse nonwestern cultures-hunter-gatherer to urban dwelling-to rank the monomolecular odorants from most to least pleasant. Contrary to expectations, culture explained only 6% of the variance in pleasantness rankings, whereas individual variability or personal taste explained 54%. Importantly, there was substantial global consistency, with molecular identity explaining 41% of the variance in odor pleasantness rankings. Critically, these universal rankings were predicted by the physicochemical properties of out-of-sample molecules and out-of-sample pleasantness ratings given by a tenth group of western urban participants. Taken together, this shows human olfactory perception is strongly constrained by universal principles.

Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

In Algeria, Smen is a fermented butter produced in households using empirical methods. Smen fermentation is driven by autochthonous microorganisms; it improves butter shelf-life and yields highly fragrant products used as ingredients in traditional dishes as well as in traditional medicine. The present study is aimed at investigating microbial diversity and dynamics during Algerian Smen fermentation using both culture-dependent and culture-independent approaches, as well as by monitoring volatile organic compound production. To reach this goal, fifteen Smen samples (final products) produced in households from different regions in Algeria were collected and analyzed. In addition, microbial and volatile compound dynamics at the different stages of Smen manufacturing were investigated for one Smen preparation. The results showed that Smen is a microbiologically safe product, as all hygiene and safety criteria were respected. The dominant microorganisms identified by both techniques were LAB and yeasts. Lactococcus spp. and Streptococcus thermophilus were the main bacterial species involved in spontaneous raw milk fermentation preceding butter-making, while lactobacilli and enterococci were the only bacteria found to be viable during Smen maturation. Regarding fungal diversity, yeast species were only recovered from two mature Smen samples by culturing, while different species (e.g., Geotrichum candidum, Moniliella sp.) were identified in all samples by the culture-independent approach. Using microbial analysis of a single batch, many of these were found viable during manufacturing. Concerning the volatile profiles, they were highly diverse and characterized by a high prevalence of short chain fatty acids, methylketones, and esters. Correlation analysis between microbial diversity and volatile profiles showed that several yeast (Moniliella sp., K. marxianus) and LAB (e.g., Lactococcus spp., S. thermophilus) species were strongly correlated with one or more volatile organic compound families, including several ethyl esters and methyl ketones that can be linked to pleasant, sweetly floral, fruity, buttery, and creamy odors. This study clearly identified key microorganisms involved in Smen fermentation and maturation that could be used in the future for better fermentation control and improvement of quality attributes.

FORMULATION AND IN VITRO EVALUATION OF ETHANOLIC EXTRACT OF POLYHERBAL FACE CREAM

Objective: The aim of the present research work was to formulate and evaluate polyherbal face cream using ethanolic extracts of Aloe Vera gel, Neem, Turmeric and Mint.
 Methods: Extraction was done by the cold maceration technique. The cream was prepared by using the slab technique for homogeneous mixing of all the excipients and the herbal extracts. Three formulations of Oil in Water (O/W) type herbal cream were developed, namely F1, F2, and F3.
 Results: All the formulations were evaluated for various physical characteristics viz. pH 6.1-6.3, Spreadability 5-7.5gcm/sec, Viscosity 591-638 Cps, Extrudibility 2564-5102 g/cm2, good appearance and no phase separation was observed. Based on the results, F1 was found to be an optimized formulation with a smooth texture, good spreadability, extrudability and adequate viscosity. Stability studies as per ICH (International Council on Harmonisation) guidelines, revealed that the optimized formulation was stable at 25 °C±1 °C and 6% RH.
 Conclusion: Based on the results and discussion, the prepared formulations were found to be yellow in colour with a pleasant odour and smooth texture. All the formulations had almost constant pH, homogenous, emollient and non-greasy. As single plant extract possibly cannot increase the extent of efficiency of medicinal and cosmetic property compared to polyherbal plant extract. Considering that, we mixed polyherbal extracts to improve the cosmetic properties of the prepared polyherbal face cream. Hence it can be concluded that the cream was stable and can be safely used topically.

Artificial Smell

Human memory is closely concern with a perfume. A perfume is a liquid mixture used to emit a pleasant odour. It is formed from fragrant of oil that is essentials derived from plants and spices or synthetic aromatic compounds. Some common examples of unforgettable smell are smell of curry made by mother or the specific perfume used by favorite teacher. With some well-known advantages like mood enhancement, boost confidence, aphrodisiac, triggers memory, aroma-therapy and cures headache. A person’s fragrance is good indication of his/her personality. Perfume makes us feel good or bad. The very first use of perfumes goes back thousands of years. The Egyptians used plants gum and resins in religious rites. As the years went by, scented substances were used to enhance body attractiveness and make home and public places more pleasant. Application areas of usage of perfumery are education, biotech, medical, cosmetics, housekeeping and many more. We can store, send and receive the perfume digitally by using digital scent synthesizer like devices. This might become interesting for keeping scent in memory, not only human memory but artificial memory also. The perfumes are getting recognized now a day on digital medium and becoming new channel in multimedia. In psychological study it is stated that our emotions are affected by perfume. Up to this moment we are digitally challenged only by sense of sight, touch and sound, now this technology makes us focus on sense of taste and smell.

Development of a Rate-All-That-Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads

Paracentrotus lividus gonads are receiving increasing interest for their unique sensory attributes. However, the sensory profile of this highly demanded gourmet product has not yet been well described, and doing so may potentially benefit the gonads’ marketability and acceptability. The main goal of this study was to build a sensory profile of sea urchin (Paracentrotus lividus) gonads, to evaluate differences between sex and harvest location. Eighty untrained panellists (regular consumers of seafood) were asked to evaluate four samples of raw sea urchin gonads (inside a sea urchin test), divided by sex and harvest location. The panellists evaluated overall liking and acceptance (Food Action Scale), followed by a Rate-All-That-Apply (RATA) ballot with a list of 22 sensory attributes divided into four dimensions: appearance (6), odour (6), texture (4) and taste (6). No significant effects of sex and harvest location were identified for liking, but a significant effect of the sex for the Food Action Rating Scale (FACT) was identified. Sensory profiling clearly separated gonads according to sex, with females being more appealing than males. Females were strongly correlated with a pleasant and intense tropical taste, as well as an overall appealing and grainy appearance and a pleasant tropical odour, while males had a slimy appearance and a milky white exudate. When compared with the Check-All-That-Apply (CATA) approach used in our previous study, the use of the RATA approach allowed to discriminate female gonads according to their origin, with those from Praia Norte being firmer, more resilient and more appealing than the ones from Carreço. This study reinforced the fact that female sea urchins tend to present an intense and pleasant tropical taste and a pleasant tropical odour, thus being more appealing to the panellists, contributing valuable information for future nutritional aquaculture studies aiming to enhance sea urchin gonads’ attributes and, subsequently, their market valorisation.

Development and application of high resolution mass spectrometry analytical method to study and identify the photoinduced transformation products of environmental pollutants

Terpenes are among the major causes of pleasant or unpleasant odors close to active or inactive landfills. We studied R-limonene and p-cymene environmental degradation products using the heterogeneous photocatalysis mediated by titanium dioxide to explore the odor pollution. The aim of the study was the development of mass spectrometry based methods both hyphenated with GC and HPLC to identify and characterize transformation products (TPs) derived from photodegradation of R-limonene and p-cymene. With the GC-MS method we identified three TPs for R-limonene and two for p-cymene comparing the obtained mass spectra with those in the NIST library. While with HPLC-MS method, thanks to the use of the high resolution of MS tool, we recognized four and five TPs for R-limonene and p-cymene respectively. No p-cymene was detected as R-limonene transformation product. The methods developed were then applied to real environmental samples coming from landfills active (Lan1) or inactive (Lan2 and Lan3) located in northern Italy. R-limonene was detected in the active landfill (Lan1 at the concentration of 2.35 μg/mL) together with one of its TPs and one TP derived from p-cymene. p-Cymene was detected in the other two inactive landfills (Lan2 and Lan3 concentrations 0.025 and 0.15 μg/mL, respectively) together with one of its TP and two TPs coming from R-limonene photodegradation. The finding of TPs together with R-limonene and p-cymene both in active and inactive landfills point out the attention on the reduction of these molecules in the environment to reduce pollution and human risks.

Acaricidal activity of essential oil-derived components from Thymus schimperi Ronninger against Varroa destructor Anderson and Trueman

The ectoparasitic mite Varroa destructor has become a major worldwide pest of the honey bees (Apis mellifera L). Intensive use of chemical acaricides has led to the development of acaricide resistance in mites, thereby reducing the efficacy of acaricides and causing contamination of hive products. Thus, natural products such as essential oils can become an important alternative to synthetic chemicals in controlling Varroa mites. In this study, essential oil from Thymus schimperi grown in the Ethiopian highland was investigated for its chemical composition and toxicity against Varroa mites through complete exposure tests. Hydrodistillation of T. schimperi leaves yielded a pale yellow essential oil (0.8% v/w) with a strong and pleasant odor. Analyzed by GC-MS, 29 compounds, comprising 96.67% of the oil, were identified. Carvacrol (34.84%), thymol (23.03%), and p-cymene (14.20%) were found to be the main constituents. In the toxicity assay, T. schimperi essential oil showed high acaricidal activity against Varroa mites, with a 4 h-LC50 value of 109.16 µg/ml (5.46 mg oil/l air volume). Among the main constituents, thymol and carvacrol induced high toxicity to Varroa mites, with 4 h-LC50 values of 70.71 µg/ml (3.54 mg thymol/l air volume) and 106.10 µg/ml (5.31 mg carvacrol/l air volume), respectively. However, p-cymene was less effective in toxicity testing (4 h-LC50 > 5000 µg/ml). The results show for the first time that the essential oil of Thymus schimperi and its two main constituents, thymol and carvacrol, are highly acaricidal and can be used to control Varroa mite infestations.

Olfactory perception relates to food neophobia in adolescence

ObjectivesFood neophobia is a rejection or avoidance of novel food products. Despite the adaptive importance of this behavior, it exerts a negative influence on dietary habits and preferences. Sensory sensitivity relates to food neophobia and among specific sensory modalities, olfaction seems to be an obvious candidate for a correlate of this behavior as odor perception largely affects food intake and enjoyment. However, research on olfactory perception and food neophobia is scarce, and despite some promising results, the full picture of their association still awaits discovery. The aim of this study was to explore the relationship between food neophobia and olfaction in adolescents, a group that has not been included in the previous studies investigating this association. MethodsWe tested the olfactory perception–food neophobia relationship in 510 adolescents 15 to 17 y of age using a food neophobia questionnaire, a psychophysical odor identification test, a self-assessment of odor sensitivity, an odor significance questionnaire, and through odor pleasantness assessments. ResultsWe observed significant correlations between food neophobia and all included measures of olfactory perception. ConclusionThe overall regression model suggested that self-assessed sensitivity and odor awareness were the most influential, olfaction-related predictors of food neophobia in adolescents.

Smell of fish slightly increases the heart rate and only one parameter of variability in adults

Cardiac olfactory stimulus reactions could expand the range of objectifying test methods for testing olfactory function. In a pilot study, it was investigated whether and how pleasant and unpleasant odors change the heart rate (HR) and its variability. 32 healthy people with normal smell function inhaled nasally for seven minutes the smell of four Sniffin' Sticks (banana, fish, garlic and rose) alternating with blanks. At the same time, the ECG was recorded and offline the NN intervals (distance of the R-waves) and six parameters of the heart rate variability were determined and compared with the values of a blank irritation using generalized estimation equations (GEE). In addition, the values of the subjective assessment of intensity and hedonic valence of the four odors were correlated with the heart rate. The unpleasant odor fish smell increased the heart rate slightly but significantly in the first stimulus minute. The fish smell increased a single heart rate variability parameter (LF/HF) during the continuous stimulation, too, and showed a significant moderate correlation between HR and the scaling of intensity and hedonics in the first stimulus minute. The pleasant and the garlic odors did not affect the analyzed cardiac parameters. Olfactory evoked changes in HR should be further investigated as an indicator of the integrity of olfactory function. The most promising and time- and cost-effective is probably an 1-minute irritation with the unpleasant fishy smell from the identification set of the Sniffin' Sticks during the ECG recording.

Safety Profile of Nutraceuticals Rich in Coumarins: An Update.

Coumarins are a family of benzopyrones largely distributed in the natural kingdom, being present in the seeds, fruits, flowers, or roots of various plant species. Natural coumarin compounds are found in significant concentrations in some herbs or spices used as nutraceuticals, but they are also present in cosmetics or household products, due to their pleasant odor. Therefore, an accidental exposure to high doses of coumarins, could lead to the development of harmful effects in some patients. This review summarizes the latest published data from preclinical and clinical studies with natural coumarins, focused on the investigation of general and specific toxicity, with the aim of a better understanding of the safety profile of these valuable compounds. Regulatory aspects concerning the use of natural coumarins in several world regions are also reviewed.