An odor (American English) or odour (Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system. While smell can refer to pleasant and unpleasant odors, the terms scent, aroma, and fragrance are usually reserved for pleasant-smelling odors and are frequently used in the food and cosmetic industry to describe floral scents or to refer to perfumes.
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👉 Odour in the context of Aposematism
Aposematism is the advertising by an animal, whether terrestrial or marine, to potential predators that it is not worth attacking or eating. This unprofitability may consist of any defenses that make the prey difficult to kill and eat, such as toxicity, venom, foul taste or smell, sharp spines, or aggressive nature. These advertising signals may take the form of conspicuous coloration, sounds, odours, or other perceivable characteristics. Aposematic signals are beneficial for both predator and prey, because both avoid potential harm.
The term was coined in 1877 by Edward Bagnall Poulton for Alfred Russel Wallace's concept of warning coloration. Aposematism is exploited in Müllerian mimicry, wherein species with strong defences evolve to resemble one another. By mimicking similarly coloured species the warning signal to predators is shared, causing the predators to learn more quickly at less cost.
In this Dossier
Odour in the context of Bad breath
Bad breath, also known as halitosis, is a symptom in which a noticeably unpleasant breath odour is present. It can result in anxiety among those affected. It is also associated with depression and symptoms of obsessive compulsive disorder.
The concerns of bad breath may be divided into genuine and non-genuine cases. Of those who have genuine bad breath, about 85% of cases come from inside the mouth. The remaining cases are believed to be due to disorders in the nose, sinuses, throat, lungs, esophagus, or stomach. Rarely, bad breath can be due to an underlying medical condition such as liver failure or ketoacidosis. Non-genuine cases occur when someone complains of having bad breath, but other people cannot detect it. This is estimated to make up between 5% and 72% of cases.
Odour in the context of Kitchen ventilation
Kitchen ventilation is the branch of ventilation specialising in the treatment of air from kitchens. It addresses the problems of grease, smoke and odours not found in most other ventilation systems.
Kitchen ventilation equipment includes an extractor hood or canopy, and a filtering system. The system's fan may be located in the kitchen or in its ducts
Odour in the context of Tea tree oil
Tea tree oil, also known as melaleuca oil, is an essential oil with a fresh, camphoraceous odour and a colour that ranges from pale yellow to nearly colourless and clear. It is derived from the leaves of the tea tree, Melaleuca alternifolia, native to southeast Queensland and the northeast coast of New South Wales, Australia. The oil comprises many constituent chemicals, and its composition changes if it is exposed to air and oxidises. Commercial use of tea tree oil began in the 1920s, pioneered by the entrepreneur Arthur Penfold.
There is little evidence for the effectiveness of tea tree oil in treating mite-infected crusting of eyelids, In traditional medicine, it may be applied topically in low concentrations for skin diseases.
Odour in the context of Β-pinene
β-Pinene is a monoterpene, an organic compound found in plants. It is the less abundant of the two isomers of pinene, the other being α-pinene. It is a colorless liquid soluble in alcohol, but not water. It has a woody-green pine-like smell.
β-Pinene is one of the most abundant compounds released by forest trees. If oxidized in air, the allylic products of the pinocarveol and myrtenol family prevail.