Odor

The sense of smell, or olfaction, is the special sense through which smells (or odors) are perceived. The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste.

In humans, it occurs when an odor binds to a receptor within the nasal cavity, transmitting a signal through the olfactory system. Glomeruli aggregate signals from these receptors and transmit them to the olfactory bulb, where the sensory input will start to interact with parts of the brain responsible for smell identification, memory, and emotion.

A composting toilet is a type of dry toilet that treats human waste by a biological process called composting. This process leads to the decomposition of organic matter and turns human waste into compost-like material. Composting is carried out by microorganisms (mainly bacteria and fungi) under controlled aerobic conditions. Most composting toilets use no water for flushing and are therefore called "dry toilets".

In many composting toilet designs, a carbon additive such as sawdust, coconut coir, or peat moss is added after each use. This practice creates air pockets in the human waste to promote aerobic decomposition. This also improves the carbon-to-nitrogen ratio and reduces potential odor. Most composting toilet systems rely on mesophilic composting. Longer retention time in the composting chamber also facilitates pathogen die-off. The end product can also be moved to a secondary system – usually another composting step – to allow more time for mesophilic composting to further reduce pathogens.

An aroma compound, also known as an odorant, aroma, fragrance, flavoring or flavor, 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.

Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term fragrances may also apply to synthetic compounds, such as those used in cosmetics.

A dehumidifier is an air conditioning device which reduces and maintains the level of humidity in the air. This is done usually for health or thermal comfort reasons or to eliminate musty odor and to prevent the growth of mildew by extracting water from the air. It can be used for household, commercial, or industrial applications. Large dehumidifiers are used in commercial buildings such as indoor ice rinks and swimming pools, as well as manufacturing plants or storage warehouses. Typical air conditioning systems combine dehumidification with cooling, by operating cooling coils below the dewpoint and draining away the water that condenses.

Dehumidifiers extract water from air that passes through the unit. There are two common types of dehumidifiers: condensate dehumidifiers and desiccant dehumidifiers, and there are also other emerging designs.

Olfactory memory refers to the recollection of odors. Studies have found various characteristics of common memories of odor memory including persistence and high resistance to interference. Explicit memory is typically the form focused on in the studies of olfactory memory, though implicit forms of memory certainly supply distinct contributions to the understanding of odors and memories of them. Research has demonstrated that the changes to the olfactory bulb and main olfactory system following birth are extremely important and influential for maternal behavior. Mammalian olfactory cues play an important role in the coordination of the mother infant bond, and the following normal development of the offspring. Maternal breast odors are individually distinctive, and provide a basis for recognition of the mother by her offspring.

Throughout evolutionary history, olfaction has served various purposes related to the survival of the species, such as the development of communication. Even in humans and other animals today, these survival and communication aspects are still functioning. There is also evidence suggesting that there are deficits in olfactory memory in individuals with brain degenerative diseases such as Parkinson's disease, Alzheimer's disease and dementia. These individuals lose the ability to distinguish smells as their disease worsens. There is also research showing that deficits in olfactory memory can act as a base in assessing certain types of mental disorders such as depression as each mental disorder has its own distinct pattern of olfactory deficits.

Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma. Nut milk is a subcategory made from nuts, while other plant milks may be created from grains, pseudocereals, legumes, seeds or endosperm. Plant-based milks are consumed as alternatives to dairy milk and provide similar qualities, such as a creamy mouthfeel, as well as a bland or palatable taste. Many are sweetened or flavored (e.g., vanilla).

As of 2021, there were about 17 different types of plant milks, of which almond, oat, soy, coconut and pea are the highest-selling worldwide. Production of plant milks—particularly soy, oat, and pea milks—can offer environmental advantages over animal milks in terms of greenhouse gas emissions and land and water use.

Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt-like taste. Potassium chloride can be obtained from ancient dried lake deposits. KCl is used as a salt substitute for table salt (NaCl), a fertilizer, as a medication, in scientific applications, in domestic water softeners (as a substitute for sodium chloride salt), as a feedstock, and in food processing, where it may be known as E number additive E508.

It occurs naturally as the mineral sylvite, which is named after salt's historical designations sal degistivum Sylvii and sal febrifugum Sylvii, and in combination with sodium chloride as sylvinite.

Coumarin (/ˈkuːmərɪn/) or 2H-chromen-2-one is an aromatic organic chemical compound with formula C₉H₆O₂. Its molecule can be described as a benzene molecule with two adjacent hydrogen atoms replaced by an unsaturated lactone ring −(CH)=(CH)−(C=O)−O−, forming a second six-membered heterocycle that shares two carbons with the benzene ring. It belongs to the benzopyrone chemical class and is considered a lactone.

Coumarin is a colorless crystalline solid with a sweet odor resembling the scent of vanilla and a bitter taste. It is found in many plants, where it may serve as a chemical defense against predators. While coumarin is not an anticoagulant, its 3-alkyl-4-hydroxy derivatives, such as the fungal metabolite dicoumarol, inhibit synthesis of vitamin K, a key component in blood clotting. A related compound, the prescription drug anticoagulant warfarin, is used to inhibit formation of blood clots, deep vein thrombosis, and pulmonary embolism.

Isopropyl alcohol (IUPAC name propan-2-ol and also called isopropanol or 2-propanol) is a colorless, flammable, organic compound with a pungent odor.

Olfactory receptors (ORs), also known as odorant receptors, are chemoreceptors expressed in the cell membranes of olfactory receptor neurons and are responsible for the detection of odorants (for example, compounds that have an odor) which give rise to the sense of smell. Activated olfactory receptors trigger nerve impulses which transmit information about odor to the brain. In vertebrates, these receptors are members of the class A rhodopsin-like family of G protein-coupled receptors (GPCRs). The olfactory receptors form the largest multigene family in vertebrates consisting of around 400 genes in humans and 1400 genes in mice. In insects, olfactory receptors are members of an unrelated group of ligand-gated ion channels.

The olfactory bulb (Latin: bulbus olfactorius) is a neural structure in the forebrain of vertebrates that is involved in olfaction, or the sense of smell. It transmits olfactory information to the other brain regions including the amygdala, orbitofrontal cortex (OFC) and hippocampus where it contributes to emotion, memory and learning.

The bulb is divided into two distinct structures: the main olfactory bulb and the accessory olfactory bulb. The main olfactory bulb connects to the amygdala via the piriform cortex of the primary olfactory cortex and directly projects from the main olfactory bulb to specific amygdala areas. The accessory olfactory bulb resides on the dorsal-posterior region of the main olfactory bulb and forms a parallel pathway.

Shellac (/ʃəˈlæk/) is a resin secreted by the female lac bug on trees in the forests of India and Thailand. Chemically, it is mainly composed of aleuritic acid, jalaric acid, shellolic acid, and other natural waxes. It is processed and sold as dry flakes and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odor-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it is a good insulator and seals out moisture. Phonograph and 78 rpm gramophone records were made of shellac until it was replaced by vinyl.

From the time shellac replaced oil and wax finishes in the 19th century, it was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s. Besides wood finishing, shellac is used as an ingredient in food, medication and candy as confectioner's glaze, and to preserve harvested citrus fruit.

Cresols (also known as hydroxytoluene, toluenol, benzol or cresylic acid) are a group of aromatic organic compounds. They are widely-occurring phenols (sometimes called phenolics) which may be either natural or manufactured. They are also categorized as methyl phenols. Cresols commonly occur as either solids or liquids because their melting points are generally close to room temperature. Like other types of phenols, they are slowly oxidized by exposure to air, and the resulting impurities often give the samples a yellow to brownish red tint. Cresols have an odor characteristic to that of other simple phenols, reminiscent to some of a "coal tar" smell. The name "cresol" is an adduct of phenol and their traditional source, creosote.

Phosphine (IUPAC name: phosphane) is a colorless, flammable, highly toxic compound with the chemical formula PH₃, classed as a pnictogen hydride. Pure phosphine is odorless, but technical grade samples have a highly unpleasant odor like rotting fish, due to the presence of substituted phosphine and diphosphane (P₂H₄). With traces of P₂H₄ present, PH₃ is spontaneously flammable in air (pyrophoric), burning with a luminous flame. Phosphine is a highly toxic respiratory poison, and is immediately dangerous to life or health at 50 ppm. Phosphine has a trigonal pyramidal structure.

Anosmia, also known as smell blindness, is the lack of ability to detect one or more smells. Anosmia may be temporary or permanent. It differs from hyposmia, which is a decreased sensitivity to some or all smells.

Anosmia can be categorized into acquired anosmia and congenital anosmia. Acquired anosmia develops later in life due to various causes, such as upper respiratory infections, head trauma, or neurodegenerative diseases. In contrast, congenital anosmia is present from birth and is typically caused by genetic factors or developmental abnormalities of the olfactory system. While acquired anosmia may have potential treatments depending on the underlying cause, such as medications or surgery, congenital anosmia currently has no known cure, and management focuses on safety precautions and coping strategies.

A particulate air filter is a device composed of fibrous, or porous materials which removes particulates such as smoke, dust, pollen, mold, viruses and bacteria from the air. Filters containing an adsorbent or catalyst such as charcoal (carbon) may also remove odors and gaseous pollutants such as volatile organic compounds or ozone. Air filters are used in applications where air quality is important, notably in building ventilation systems and in engines.

Some buildings, as well as aircraft and other human-made environments (e.g., satellites, and Space Shuttles) use foam, pleated paper, or spun fiberglass filter elements. Another method, air ionizers, use fibers or elements with a static electric charge, which attract dust particles. The air intakes of internal combustion engines and air compressors tend to use either paper, foam, or cotton filters. Oil bath filters have fallen out of favour aside from niche uses. The technology of air intake filters of gas turbines has improved significantly in recent years, due to improvements in the aerodynamics and fluid dynamics of the air-compressor part of the gas turbines.