From oatmeal cookies, rotting apples and burnt chocolate to bleach, gasoline and the smell of wet dog - all infections have a distinct odor signature. Is there a signature for COVID-19?
Showing posts with label Olfactics. Show all posts
Showing posts with label Olfactics. Show all posts
Tuesday, June 30, 2020
Wednesday, May 9, 2012
Chemicals in food affecting body odor
Volatile compounds (complex organic and simple like hydrogen sulfide and ammonia), together with sugars and acids, are the main chemicals determining the characteristic aroma of food, as well as odors related to human body.
The bad smells are generally the result of a combination of odorous sulfur compounds and ammonia.
Volatile sulfur compounds are produced through bacterial metabolism of sulfur amino acids such as cysteine and methionine. High sulfur content in food is another source.
Choline - a quaternary saturated amine - can lead to increases in the amount of trimethylamine responsible for sweet and sickly, fish-like smell.
How to estimate the amount of choline, sulfur and sulfur-containing aminoacids in your food?
You can do it easily with Aurametrix.
Watch these videos:
The bad smells are generally the result of a combination of odorous sulfur compounds and ammonia.
Volatile sulfur compounds are produced through bacterial metabolism of sulfur amino acids such as cysteine and methionine. High sulfur content in food is another source.
Choline - a quaternary saturated amine - can lead to increases in the amount of trimethylamine responsible for sweet and sickly, fish-like smell.
How to estimate the amount of choline, sulfur and sulfur-containing aminoacids in your food?
You can do it easily with Aurametrix.
Watch these videos:
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