Purpose: To investigate whether ambient orange fragrance, compared with no fragrance, can reduce patient anxiety before and during surgical removal of an impacted mandibular third molar.
Materials And Methods: In the present randomized clinical trial, the patients who required extraction of an impacted mandibular third molar and fulfilled the predetermined criteria were included. A dental anxiety scale (DAS) questionnaire was used to determine the anxiety level of the patients before surgery. Only patients with moderate and high anxiety levels (DAS scale ≥ 9 to ≤ 14) were included. The predictor variable was fragrance exposure. The fragrance group was exposed to orange fragrance, and the control group was exposed to no fragrance. The outcome variables were physiologic measures related to anxiety, including the mean blood pressure, respiratory rate, and pulse rate. The physiologic vital changes were determined before and during the surgical procedure. The data were analyzed using the independent t test, χ(2) test, and Mann-Whitney U test (Statistical Package for Social Sciences, version 16; α = 0.05).
Results: A total of 56 patients fulfilled the inclusion criteria (fragrance group, 19 males and 9 females; no-fragrance group, 12 males and 16 females). Before entering the waiting room, the patients' vital signs were recorded twice. No significant differences were found between the 2 groups. The mean blood pressure, pulse rate, and respiratory rate were significantly lower in the fragrance group during surgery (from sitting in the dental chair to the end of surgery; P < .05).
Conclusions: The results of our study have shown that orange fragrance is effective in reducing the anxiety related to surgical removal of an impacted mandibular third molar.
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http://dx.doi.org/10.1016/j.joms.2014.03.031 | DOI Listing |
Food Res Int
February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Technology Innovation Center of Natural Fragrances and Flavors, State Administration for Market Regulation, People's Republic of China.
Cinnamon essential oil has gained widespread attention in the food industry as a safe and effective preservative. However, its low water solubility and high volatility limit its application in food, making the use of natural emulsifiers for its emulsification an increasingly popular focus of research. This study focuses on the extraction of galactomannan-rich aqueous extracts from Gleditsia sinensis seeds using a low-energy, low-pollution microwave-assisted method.
View Article and Find Full Text PDFInt J Food Microbiol
February 2025
iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal. Electronic address:
Food Res Int
December 2024
Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China. Electronic address:
Pichia kudriavzevii is an emerging non-Saccharomyces yeast recognized for its ability to enhance aroma quality in fermented foods, though the precise mechanisms underlying its effects remain poorly understood. This study delves into the influence of P. kudriavzevii BP15 on the formation of key aroma-active compounds (KAACs) and metabolic pathways during the fermentation of blood orange wine.
View Article and Find Full Text PDFFood Res Int
November 2024
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China. Electronic address:
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