Typical burnt smell often results from fire accidents or in general from incomplete combustion. Recently, eleven compounds were identified, which are basically responsible for this odour. When analyzing residual materials from different fire accidents, the pattern that means the relative ratios of these compounds among each other varies strongly, although always causing a burnt smelling. Consequently, lab-scale combustion experiments were performed in order to investigate the influence of defined materials from domestic environment on the burnt-smell fingerprints. Furthermore, the occurrence of other polar and higher molecular combustion products was studied. It was found that under good combustion conditions, the burnt smell patterns resulting from the single materials were astonishingly consistent, mostly dominated by methylphenols or naphthalene. No correlation could be found between these 'fingerprints' and combustion product groups identified by GC/MS-screenings. LC/MS/MS-measurements especially pointed at the existence of higher molecular weight phenolic and acidic functionalized compounds in the combustion residues.
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http://dx.doi.org/10.1016/j.chemosphere.2012.03.051 | DOI Listing |
Food Chem X
June 2024
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods
March 2024
Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez, s/n, 06007 Badajoz, Spain.
The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families.
View Article and Find Full Text PDFPLoS One
November 2023
Sony AI, Tokyo, Japan.
Defining perceptual similarity metrics for odorant comparisons is crucial to understanding the mechanism of olfactory perception. Current methods in olfaction rely on molecular physicochemical features or discrete verbal descriptors (floral, burnt, etc.) to approximate perceptual (dis)similarity between odorants.
View Article and Find Full Text PDFStrahlenther Onkol
October 2023
Smell and Taste Clinic, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, Fetscherstraße 74, 01307, Dresden, Germany.
Purpose: Patients sometimes report phosphene and phantosmia during radiation therapy (RT). However, the detail features and related factors are not well understood. Our prospective study aimed to investigate the characteristics of phantosmias and phosphenes, to identify factors that influence the occurrence, intensity and hedonic (pleasantness/unpleasantness) ratings of such sensations during RT.
View Article and Find Full Text PDFChem Senses
January 2023
Healthcare and Life Sciences, T.J. Watson IBM Research Laboratory, 1101 Kitchawan Rd, Yorktown Heights, NY 10598, United States.
Language is often thought as being poorly adapted to precisely describe or quantify smell and olfactory attributes. In this work, we show that semantic descriptors of odors can be implemented in a model to successfully predict odor mixture discriminability, an olfactory attribute. We achieved this by taking advantage of the structure-to-percept model we previously developed for monomolecular odorants, using chemical descriptors to predict pleasantness, intensity and 19 semantic descriptors such as "fish," "cold," "burnt," "garlic," "grass," and "sweet" for odor mixtures, followed by a metric learning to obtain odor mixture discriminability.
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