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any substance capable of stimulating the sense of smell.


A substance with an odor.


/odor·ant/ (o´der-int) any substance capable of stimulating the sense of smell.

odorant (ōˑ·d·rnt),

n a substance that has an odor.


any substance capable of stimulating the sense of smell.

Patient discussion about odorant

Q. Is there anyone here who has any information about how to treat chronic body odor? I have had this chronic body odor for over 25 years now in the groin area. I am at the end of my rope. I've seen numerous doctors who do not know very much about this condition. I would appreciate any help anybody can give me!

A. Some people have mal odor because they perspire more, either because of stress, physical activity or because of a condition known as Hyperhidrosis, which causes excessive sweating.Stress is more prevalent today. Eating certain foods can also affect how you smell. If a food is poignant enough, its smell can make it all the way through your body and come out from your pores. Garlic, cumin and curry are believed to have such properties. One of the reasons some men smell more might be because they have higher testosterone levels- testosterone influences apocrine sweat production. Then again, some guys smell badly simply because of poor hygiene. You should try avoiding different foods such as offee, cola, chocolate, and other caffeine aliments contribute to odor because they stimulate apocrine sweat glands. Drinking plenty of fluids keeps eccrine sweat glands active. This dilutes apocrine perspiration, which reduces body odor.

More discussions about odorant
References in periodicals archive ?
He's giving top priority to determining the kinds and concentrations of aroma compounds that are essential to the classic flavor of Hass avocados.
8] reported this 'Swallow-breath' as the main source of aroma compounds in the nasal cavity originating via the retronasal route.
At the ARS Citrus and Subtropical Products Laboratory in Winter Haven, Florida, Elizabeth Baldwin, horticulturist and research leader, chemist Kevin Goodner, project leader of the flavor group, and chemist Anne Plotto are developing information about the thresholds of so-called flavor-impact aroma compounds that make fresh orange juice taste so good.
The first pass through the high-speed extractor removes the aroma compounds quickly -- as fast 10-15 minutes -- at temperatures below 120[degrees]C.
Aroma compounds will be identified using multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O).
Hydrocarbons, aldehydes, ketones, alcohols, furans, thriphenes, pyrrols, pyridines, pyrazines, oxazols, thiazols, sulfurous compounds (Figure 1), and many others have been identified as the flavour and aroma compounds found in meat (Ho et al.
Wikipedia describes it as 'a concentrated hydrophobic liquid containing volatile aroma compounds from plants', a pragmatic answer: a concentrated substance that is repelled from a mass of water (hydrophobic) that has smell or odour (aroma compounds).
In dairy and food technology, Leuconostoc plays a vital multi- functional role, especially through the production of gas and aroma compounds.
The following general aspects are addressed: introductory information on flavor compounds and odor and taste perception, basics of aroma compounds formation, flavor compounds specificity in food technology, examples of flavor in selected foods, and analytical approaches to characterize food flavor compounds.
Noting that perfume is a mixture of fragrant essential oils and aroma compounds, fixatives and solvents used to give the human body, various objects and living spaces a pleasant smell, the official said skin contact or ingestion of some such materials may cause health problems like asthma, sinusitis, dermatitis, migraine headaches, irritation or allergies.
An overview of mass spectrometry methods and enology is followed by chapters on traditional topics and new developments, including ionization methods, mass analyzers and mass measurements, mass spectrometry methodologies, grape aroma compounds, volatile and aroma compounds in wine, grape and wine polyphenols, compounds released by wood into wine, wine defects caused by compounds, pesticide detection analysis, and peptides and proteins of grape and wine.