A flavoring, also known as flavor or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food.
The olfactory system or sense of smell is the sensory system used for smelling (olfaction). Olfaction is one of the special senses, that have directly associated specific organs. Most mammals and reptiles have a main olfactory system and an accessory olfactory system. The main olfactory system detects airborne substances, while the accessory system senses fluid-phase stimuli.
Smell-O-Vision is a system that released odor during the projection of a film so that the viewer could "smell" what was happening in the movie. Created by Hans Laube, the technique made its only appearance in the 1960 film Scent of Mystery, produced by Mike Todd Jr., son of film producer Mike Todd. The process injected 30 odors into a movie theater's seats when triggered by the film's soundtrack.
Rugrats Go Wild is a 2003 American animated crossover adventure film based on the Nickelodeon animated television series Rugrats and The Wild Thornberrys. It is the final installment of both the Rugrats and The Wild Thornberrys film series and the sequel to both the films Rugrats in Paris: The Movie (2000) and The Wild Thornberrys Movie (2002). The film was the first to feature Nancy Cartwright as the voice of Chuckie Finster; Cartwright replaced Christine Cavanaugh in the role in the television series in 2002.
An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds.
Polyester is a 1981 American comedy film directed, produced, and written by John Waters, and starring Divine, Tab Hunter, Edith Massey, and Mink Stole. It satirizes the melodramatic genre of women's pictures, particularly those directed by Douglas Sirk, whose work directly influenced this film. The film is also a satire of suburban life in the early 1980s, involving topics like divorce, abortion, adultery, alcoholism, racial stereotypes, foot fetishism, and the religious right.
Aromachology is the study of the influence of odors on human behavior and to examine the relationship between feelings and emotions. Those who practice aromachology are aromachologists. Aromachologists analyze emotions such as relaxation, exhilaration, sensuality, happiness and well-being brought about by odors stimulating the olfactory pathways in the brain and, in particular, the limbic system. Different wearers are thought to have unique physiological and psychological responses to scents, especially those not manufactured synthetically but based on real scents. The word "aromachology" is derived from "aroma" and "physio-psychology", the latter being the study of aroma. This term was coined in 1989 by what is now the Sense of Smell Institute (SSI), a division of The Fragrance Foundation. The SSI defines aromachology as "a concept based on systematic, scientific data collected under controlled conditions". The term is defined as the scientifically observable influence of smell on emotions and moods. Consumers use aromachology to alleviate time pressures, for relaxation or stimulation and as a component of other activities that generate a feeling of well-being.
The odor detection threshold is the lowest concentration of a certain odor compound that is perceivable by the human sense of smell. The threshold of a chemical compound is determined in part by its shape, polarity, partial charges, and molecular mass. The olfactory mechanisms responsible for a compound's different detection threshold is not well understood. As such, odor thresholds cannot be accurately predicted. Rather, they must be measured through extensive tests using human subjects in laboratory settings.
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then slurping the coffee from a spoon so it is aerated and spread across the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body, sweetness, acidity, flavour, and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.
Scent of Mystery is a 1960 American mystery film, the first to use the Smell-O-Vision system to release odors at points in the film's plot. It was the first film in which aromas were integral to the story, providing important details to the audience. It was produced by Mike Todd, Jr., who, in conjunction with his father Mike Todd, had produced such spectacles as This Is Cinerama and Around the World in Eighty Days.
Olfactory fatigue, also known as odor fatigue, olfactory adaptation, and noseblindness, is the temporary, normal inability to distinguish a particular odor after a prolonged exposure to that airborne compound. For example, when entering a restaurant initially the odor of food is often perceived as being very strong, but after time the awareness of the odor normally fades to the point where the smell is not perceptible or is much weaker. After leaving the area of high odor, the sensitivity is restored with time. Anosmia is the permanent loss of the sense of smell, and is different from olfactory fatigue.
The iSmell is a commercial application of digital scent technology. Personal Scent Synthesizer developed by DigiScents Inc. was a small device that can be connected to a computer through a USB port and powered using any ordinary electrical outlet. The appearance of the device is similar to that of a shark's fin, with many holes lining the "fin" to release the various scents. Using a cartridge similar to a printer's, it can synthesize and even create new smells from certain combinations of other scents. These newly created odors can be used to closely replicate common natural and man-made odors. The cartridges used also need to be swapped every so often once the scents inside are used up. Once partnered with websites and interactive media, the scents can be activated either automatically once a website is opened or manually. However, the product is no longer on the market and never generated substantial sales. Digiscent had plans for the iSmell to have several versions but did not progress past the prototype stage. The company did not last long and filed for bankruptcy a short time after.
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb. In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.
An odor or odour is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and many animals can perceive via their sense of smell. An odor is also called a "smell" or a "scent", which can refer to either an unpleasant or a pleasant odor.
The sense of smell, or olfaction, is the special sense through which smells are perceived. The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste.
Digital scent technology is the engineering discipline dealing with olfactory representation. It is a technology to sense, transmit and receive scent-enabled digital media. The sensing part of this technology works by using olfactometers and electronic noses.
A fragrance wheel also known as aroma wheel, fragrance circle, perfume wheel or smell wheel, is a circular diagram showing the inferred relationships among olfactory groups based upon similarities and differences in their odor. The groups bordering one another are implied to share common olfactory characteristics. Fragrance wheel is frequently used as a classification tool in oenology and perfumery.
Olfactory art is an art form that uses scents as a medium. Olfactory art includes perfume as well as other applications of scent.
Smell training or olfactory training is the act of regularly sniffing or exposing oneself to robust aromas with the intention of regaining a sense of smell. The stimulating smells used are often selected from major smell categories, such as aromatic, flowery, fruity, and resinous. Using strong scents, the patient is asked to sniff each different smell for a minimum of 20 seconds, no less than two times per day, for three to six months or more. It is used as a rehabilitative therapy to help people who have anosmia or post-viral olfactory dysfunction, a symptom of COVID-19. It was considered a promising experimental treatment in a 2017 meta-analysis.
Maki Ueda is a Japanese artist. She is currently based in Okinawa and Tokyo, Japan.
