A systematic review of scientific experimentation addressing olfactory effects on mood, physiology and behavior was undertaken. From this review, 18 studies meeting stringent empirical criteria were then analyzed in detail and it was found that credible evidence that odors can affect mood, physiology and behavior exists. To explain these effects, pharmacological and psychological mechanisms were explored and a psychological interpretation of the data was found to be more comprehensive. Methodological problems regarding dependent measures and stimuli, which led to inconsistencies in the data were discussed, as were the mediating variables of culture, experience, sex differences, and personality.

pdf/aromatherapy-facts-and-fictions-a-scientific-analysis-of-4ocmf8344p.pdf

Aromatherapy Facts and Fictions: A Scientific Analysis of Olfactory Effects on Mood, Physiology and Behavior

This paper reports on the occurrence, biosynthesis, metabolism, biological and toxicological profile, and assessment of the authenticity of linalool. The main biological properties of linalool – sedative, anxiolytic, analgesic, anticonvulsant, anti-inflammatory, local anaesthetic – are discussed in terms of the molecule's chirality influence, the mechanisms of activity and type of study (in vitro, in vivo, clinical studies). Also, there is a discussion of the recent data on the skin sensitizing potential of linalool based on numerous scientific studies which have been performed in the last few years. Comments of the authenticity assessment of linalool are made considering the limitations imposed by the chemical structure, vegetal matrix or processing methods, but also from the perspective of the powerful and sophisticated analytical techniques available today (GC-C-IRMS, enantio-MDGC coupled to GC-C-IRMS, SNIF-NMR). Copyright © 2014 John Wiley & Sons, Ltd.

Linalool: a review on a key odorant molecule with valuable biological properties

Although female cones of the hop plant (Humulus lupulus) are known primarily as raw material supplying characteristic bitterness and aroma to beer, their equally significant health-promoting effects have been known to mankind for several thousand years and hop is a plant traditionally utilized in folk medicine. This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name "metabolic syndrome." Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12201

Biologically Active Compounds from Hops and Prospects for Their Use.

The influence of fragrances such as perfumes and room fresheners on the psychophysiological activities of humans has been known for a long time, and its significance is gradually increasing in the medicinal and cosmetic industries. A fragrance consists of volatile chemicals with a molecular weight of less than 300 Da that humans perceive through the olfactory system. In humans, about 300 active olfactory receptor genes are devoted to detecting thousands of different fragrance molecules through a large family of olfactory receptors of a diverse protein sequence. The sense of smell plays an important role in the physiological effects of mood, stress, and working capacity. Electrophysiological studies have revealed that various fragrances affected spontaneous brain activities and cognitive functions, which are measured by an electroencephalograph (EEG). The EEG is a good temporal measure of responses in the central nervous system and it provides information about the physiological state of the brain both in health and disease. The EEG power spectrum is classified into different frequency bands such as delta (0.5–4 Hz), theta (4–8 Hz), alpha (8–13 Hz), beta (13–30 Hz) and gamma (30–50 Hz), and each band is correlated with different features of brain states. A quantitative EEG uses computer software to provide the topographic mapping of the brain activity in frontal, temporal, parietal and occipital brain regions. It is well known that decreases of alpha and beta activities and increases of delta and theta activities are associated with brain pathology and general cognitive decline. In the last few decades, many scientific studies were conducted to investigate the effect of inhalation of aroma on human brain functions. The studies have suggested a significant role for olfactory stimulation in the alteration of cognition, mood, and social behavior. This review aims to evaluate the available literature regarding the influence of fragrances on the psychophysiological activities of humans with special reference to EEG changes.

Influence of Fragrances on Human Psychophysiological Activity: With Special Reference to Human Electroencephalographic Response

A standardized profiling method based on liquid chromatography with diode array and electrospray ionization mass spectrometric detection (LC-DAD-ESI/MS) was applied to establish the phenolic profiles of 41 green teas and 25 fermented teas. More than 96 phenolic compounds were identified that allowed the teas to be organized into five groups. Epigallocatechin gallate (EGCG) was the major phenolic component of green tea made from mature leaves (group 2), while green tea made from the younger buds and leaves (group 1) contained lower flavonoid concentrations. Partially fermented teas (group 3) contained one-half the EGCG content of the green tea. Fully fermented black teas (group 4) had a trace of EGCG, but contained theaflavins. Highly overfermented black tea (group 5) contained only trace amounts of flavonol glycosides and theaflavins. Over 30 phenolics are new for tea, and this is the first phenolic profile to simultaneously detect C- and O-glycosylated flavonoids, catechins, proanthocyanidins, phenolic acid derivatives, and purine alkaloids.

/pdf/new-phenolic-components-and-chromatographic-profiles-of-wo9dqh60v3.pdf

New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas

The odorants in Chinese jasmine green tea scented with jasmine flowers (Jasminum sambac) were separated from the infusion by adsorption to Porapak Q resin. Among the 66 compounds identified by GC and GC/MS, linalool (floral), methyl anthranilate (grape-like), 4-hexanolide (sweet), 4-nonanolide (sweet), (E)-2-hexenyl hexanoate (green), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet) were extracted as potent odorants by an aroma extract dilution analysis and sensory analysis. The enantiomeric ratios of linalool in jasmine tea and Jasminum sambac were determined by a chiral analysis for the first time in this study: 81.6% ee and 100% ee for the (R)-(-)-configuration, respectively. The jasmine tea flavor could be closely duplicated by a model mixture containing these six compounds on the basis of a sensory analysis. The omission of methyl anthranilate and the replacement of (R)-(-)-linalool by (S)-(+)-linalool led to great changes in the odor of the model. These two compounds were determined to be the key odorants of the jasmine tea flavor.

Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.

The mechanism for the contribution of subthreshold aroma constituents to the overall jasmine tea odor impression was studied on the basis of a sensory evaluation. Binary model aqueous solutions containing the authentic odorants of a jasmine tea infusion, (E)-2-hexenyl hexanoate (I), (Z)-3-hexenol (II), and indole (III), were each prepared in a concentration below the odor threshold. Each solution had no aroma, but when 4-hexanolide replaced only 5% of each odorant, the odor intensity of each model solution was significantly strengthened. An astringent note and heavy note were recognized for each solution as the commonly perceived characteristics from the sensory evaluation. The concentration of 4-hexanolide added was also at the subthreshold level. The results suggest mutual interaction between odorants I, II, or III and 4-hexanolide. The effect on the overall odor sensation of a jasmine tea infusion by adding 4-hexanolide at a concentration below its odor threshold was also studied. In this case, the intensity of both the sweet and astringent notes was significantly strengthened in comparison with the odor impression of the original jasmine tea infusion. This phenomenon is considered to have been a synergistic effect between subthreshold odor compounds in the jasmine tea infusion. The results of this study clarify for the first time that the subthreshold aroma constituents play an important role in the characteristic flavor of a jasmine tea infusion.

Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion

PROBLEM TO BE SOLVED: To provide a perfume composition useful as a fragrance imparting agent having a floral fragrance; and a tea beverage containing the same. SOLUTION: The perfume composition contains (R)-linalool and methyl anthranilate as effective components. The tea beverage contains the perfume composition. COPYRIGHT: (C)2003,JPO

Perfume composition and tea beverage containing the same

The potent odorants of the Sweetio pineapple (Ananas comosus #L.$ Merr. var. Marian-gold (MG-)) were examined by comparing them with the regular pineapple (Ananas comosus #L.$ Merr. var. Smooth Cayenne (F-,**)). The odorants in the pineapple extracts, which were pressed from fresh fruit, were separated by adsorption to Porapak Q resin. The total concentration of odorants in Sweetio pineapple extract was approximately twice that of regular pineapple, the upper, middle and lower parts containing higher odorants than their corresponding pars of the regular pineapple. .-Hydroxy-,,/-dimethyl--(,H)-furanone (furaneol) was found to be the most abundant compound in both pineapples. Sweetio pineapples contained higher proportions of methyl --(methylthio) propanoate, .-methoxy-,,/-dimethyl--(,H)-furanone (mesifurane), methyl hexanoate, .-hexanolide, methyl ,-methylbutanoate and ethyl hexanoate than regular pineapples. In addition to these compounds, aroma extract dilution analyses and empirical assessments of odor units revealed that methyl ,-methylbutanoate and ethyl ,-methylbutanoate appeared to be primarily responsible for the characteristic odor of Sweetio pineapples. The enantiomeric ratios of both esters were determined for the first time in this study. Ethyl ,-methylbutanoate was +** ee for the (S)-(%)-configuration in both pineapples. Methyl ,-methylbutanoate in both regular and Sweetio pineapples were 33.* ee and 31.. ee for the (S)-(%)-configuration, respectively. Additive experiments using authentic racemic chemicals revealed that methyl ,-methylbutanoate and ethyl ,-methylbutanoate were the key odorants responsible for the \"extending”, \"refreshing” and \"fruity” notes of the extract, which, on the basis of sensory evaluation, were found to be significantly more intense in Sweetio pineapple extract compared to regular pineapple extract. (Received Sep. ,,, ,**/ ; Accepted Nov. +2, ,**/)

Potent odorants in sweetio pineapple (Ananas comosus (L.) Merr. var. Marian-gold (MG3))

PROBLEM TO BE SOLVED: To provide food and drink having relaxing effects corresponding to the palatability of a consumer. SOLUTION: The food and drink having the relaxing effects contain R-form linalool. The R-form linalool is a component derived from a natural plant in the food and drink having the relaxing effects. COPYRIGHT: (C)2004,JPO&NCIPI

Food and drink having relaxing effect

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